Ingredients:
- 40 g dried scallop, rinse and soak in water for 30 min. Use hands to break into smaller pcs. Squeeze dry and reserve the water for the rice flour mixture.
- 30 g Chinese dried mushrooms, rinse and soak in water for 30 min till soft, squeeze dry and reserve the water for the rice mixture. Dice the mushroom.
- 500-600 g yam,
peel and trim to yield about 300 g; rinse and dice.
- 200g pork belly, trim away the skin, and cut into pcs.
- some vegetable oil
- 1 tsp five-spice salt for marinating pork belly
- 0.5 tsp salt for rice mixture
- 1 tsp five-spice salt for yam
- 1.5 tbsp light soya sauce
- 1 tsp ground white pepper
Rice flour mixture:
- 300g rice flour
- 900 ml water (jncluding reserved water from dried scallop and mushroom)
Garnish:
- 2 tbsp spring onions, roughly chopped.
- 2 tbsp fried shallots
- 4 chilli padi, remove seeds
Steps:
- Prepare dried scallop, dried chinese mushrooms, yam, and pork belly as detailed above.
- Marinate pork belly with 1 tsp five spice salt
- Prepare rice flour mixture by mixing the 300g rice flour with 900ml water, and add 0.5 tsp salt. Stir till no lumps and set aside to stand for at least 15min.
- Heat wok and add oil till warm and fry yam over medium heat till just soft (abt 2-3 minutes). Turn off heat and remove yam and place in a big bowl and sprinkle with 1 tsp five spice salt and toss til evenly mixed. Set aside.
- In the same wok add some oil, stir-fry pork belly till brown, then add mushroom followed by dried scallop till fragrant. Add 1.5 tbsp light soya sauce and 1 tsp ground white pepper. Stir till evenly mixed. Add yam back into the wok. Stir till evenly mixed.
- Then add the rice flour mixture into the wok and keep stirring on low heat till the mixture is dried up. Very important to keep stirring the base to avoid mixture from getting burnt. Turn off heat once dried.
- Transfer batter into an oiled pan. Smooth and level batter. - Steam over rapidly boiling water till inserted skewer comes out clean. This should take about 40 minutes.
- Move pan to a wire rack to cool down for an hour or so. Unmould by running knife around edge of pan, then lifting kueh onto a plate.
- Garnish with spring onions, fried shallots and red chillies.
- Cut and serve.
This rice flour ratio yields a thick consistency and every bite into the yam cake will render bits of yam, scallop and mushroom and of course pork. Very robust and savoury flavored orh kueh.
Enjoy!
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