Ingredients
- Seasoning:
- 220 gm. Rice flour
- 300 gm. Yam - cut into cubes
- 20 gm. Tapioca flour
- 2 tsp. 5-spice powder
- 850 ml. water (divide into 2 portions of 425 ml. each)
- 5 shallots - sliced
- 30 gm. chinese sausage - lap cheong - diced
- 60 gm. roasted pork -siew yok - diced
- 50 gm. Dried shrimps - soaked then chopped coarsely
- 4 nos. mushrooms -soaked and diced
- 2 Tbsp. cooking oil
- 1 Tbsp. cooking oil - put into boiling water
- 1 1/2 tsp. salt
- 1 tsp. Vetsin
- 1 tsp. sugar
- 2 tsp. sesame oil
Preparation
Step 1
(1) Fry yam with 2 Tbsp. oil and toss with 5-spice powder, leave aside.
(2) Fry the shallots until fragrant, add in dried shrimps and fry till dried shrimps starts to jump then add in chinese sausage, roasted pork and mushrooms . Dish up and leave aside.
(3) Mix the rice flour, wheat starch and tapioca flour with 400 ml. water. Add in seasoning and stir.
(4) In a wok, boil the 400 gm. water till boiling. Add in 1 Tbsp. cooking oil. Off the heat, pour in the rice flour mixture and stir till mixture thickens. On the the heat again and cook over low heat till mixture thickens, pour in 2/3 of the dried shrimp mixture and stir till well-mixed.
(5) Pour into an 8" oiled square tray and level the top.
(6) Steam for about 45 mins.
(7) Sprinkle the balance 1/3 of the dried shrimps mixture on top and steam for another 5 mins.
(8) Leave to cool before slicing.
(9) Sprinkle chillies, fried shallot and spring onion on top and serve with chillie sauce.