If you are drooling over this combination, CONGRATULATION!!!! We can be friends!!!
Hahaha!
This combination is specially made from the yam/taro lover, mum and the pumpkin lover, me.
No fighting~ ^^
It's a really simple recipe, maybe a bit tedious but the result is so amazing! You wouldn't want to eat any yam kueh bought from outside!
This is just how I spoiled my mother. She no longer eats any of those store bought yam kueh. :P
Ingredients:
600g yam/taro, peeled and shredded.300g pumpkin, peel and cut into cubes.
250g rice flour20g tapioca flour450ml water50g dried shrimps, soaked and diced10 dried mushrooms, soaked and diced10 shallots, slices1/2 tbsp five spice powder
1/2 tbsp black pepper
2 tbsp light soya sauce
(additional seasonings to taste may be required based on personal preference)
250g rice flour20g tapioca flour450ml water50g dried shrimps, soaked and diced10 dried mushrooms, soaked and diced10 shallots, slices1/2 tbsp five spice powder
1/2 tbsp black pepper
2 tbsp light soya sauce
(additional seasonings to taste may be required based on personal preference)
GarnishingChopped spring onionChopped fresh red chilli
Method:1. Mix rice flour, tapioca flour and by hand whisk till a watery batter. Set aside.2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and mushroom, stir fry till fragrant.
3. Add in the yam strips and pumpkin cubes.
3. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.4. Pour the paste into a lined tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.5. Remove the kueh and allow it to cool thoroughly before cutting into slices.6. Garnish with chopped spring onion and red chilli on top.7. Best served with some sweet chilli sauce! ^^
3. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.4. Pour the paste into a lined tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.5. Remove the kueh and allow it to cool thoroughly before cutting into slices.6. Garnish with chopped spring onion and red chilli on top.7. Best served with some sweet chilli sauce! ^^
Admittedly, the shredded of the yam is tiring, but IT IS ALL WORTH IT! :D
Ps: I like to roast my pumpkin cubes before adding into the mixture. This is completely optional, I like that roasting brings more aroma to the pumpkin (and I can kope a few to eat at the same thing. :P)
The 'naked' yam and pumpkin kueh.
Yes, I'm VERY generous with my yam and pumpkin! :D
If you were to compare my recipe with other sources, you will notice that I use like double the amount of yam/pumpkin and very small amount of flour. This is because I'm not eating the flour, I WANT MY VEGE! ^^
Look what I meant? :D
Just enough starch to hold the yam and pumpkin together. :)
And this is the reason why my mother prefers my yam kueh. Hehe...
Well, if you think the portion is too big. No worries, these are some of the ways you can transform your steamed yam kueh! :)
Fried Yam and Pumpkin Kueh.
Just imagine the hawker style carrot cake.
Stir fried the kueh with eggs and sweet dark soy sauce! It will be so flavourful!
Pan-fried Yam and Pumpkin Kueh.
Again, just imagine the chinese style pan fried carrot/yam cake. It's the same idea. ^^
The males in the family prefer these 2 versions. They said it's more flavourful!
While mummy and I still love the original steamed one best. ^^
What about you? :D
Try it and let me know if you like it ya? ^^
Love,
Lirong.
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