The problem with documenting family recipes is that there isn’t any measurements and whenever you try to confirm the “recipe” you are told off-handly, it annoys people. When those people are much older, they tend to give you different cooking directions, even when you have notes that you wrote that day they would still be in denial and you would be the “crazy” person. At that point, I can tell from first hand experience, that it is best not to argue and be a wise girl and take that as a great opportunity. Sometimes I wonder if other bloggers have the same problem as I do. Do you record recipes from your family members?
This yam cake recipe is the one that I really need I have to nail and after the third times I think we did it. This time the cake turns out to be soft and silky enough to melt in your mouth, but solid enough to cut through. I love the texture of the cake, the base is soft and the top is crunchy with different level of crunchiness. It is particularly interesting when you bite into toasted sesame seeds which seems to pop. This cake is pretty fiery, as you can see, we love our chopped chilies.
I have had people asking me why does their yam cake is almost impossible to cut. I have a little tip for those whose cake is very soft and sticky. Pop the cake in the fridge for fifteen minutes or so before cutting. If you think it is too cold to serve, steam it for a couple of minutes over boiling water.
Steamed yam cake (or ‘or kueh’) is steamed taro cubes in rice flour mixture, with spring onions, Chinese celery, dried shrimp, Chinese BBQ pork, sesame seeds and fried shallots. Different families have different recipes, this is ours. And I totally love it. The mixture is prepared in advance and cook on stove top till thick and poured in greased mould, usually round or square pan. The pan is steamed for a bit till the cake is fully cooked, and condiments are scattered on top of cake and the whole thing is steamed further. Cake is served warm over breakfast or afternoon tea.
I used the cone moulds lined with banana leaves. The condiments are added after the cakes hold their forms. It is a new way of serving yam cake. Quite interesting for me. And people I gave the cones to. They must have thought I am getting weirder by the day.
Prepping for the cake starts the night before.