Yam Bean (Bengkoang) Cake with Chinese Sausage

Source : TasteHongkong.com

Below recipe is only 1/3 of the original recipe.

Ingredients:

700 gr Yam Bean (shredded) **

1 Chinese sausage (chopped finely)

3 pcs Dried mushrooms (soak till soften and chopped) **

3 pcs small Dried scallop (soak 30 mins and shredded) **

10 gr Dried shrimps (soak 10 mins and discard water)

2 Shallots (finely sliced)

2 Tbsp cooking oil

** some used water reserved to be used for the flour

Mixed Together :

100gr Rice Flour

15 gr Corn Starch

250 ml of Water (inclusive reserved water from yam bean, mushroom and scallop)

Marinades seasoning:

1/4 tsp Salt

1/4 tsp Sugar

1/2 tsp Cooking Wine

Seasonings:

1 tsp Sugar

1/2 tsp Salt

1 tsp Soy sauce

1/2 tsp Ground white pepper

1 Tbsp oil

Method:

- Peel and rinse yam bean, then grated it. Rest the grated yam bean to the strainer and collect its juice (reserve for combining with the rice flour and cornstarch)

- Marinades seasoning together with chopped mushroom, scallops &  shrimps for 10 mins.

- Mix the flour with 250 ml combination of reserved water. Stir & mix well until smooth, set aside.

- Heat the wok with 2 tbsp cooking oil over medium heat, sauté shallots till fragrant followed by chopped sausages, stir fry till they are also fragrant, then add in shrimps, mushrooms and scallops, keep stir frying. As all of them turn golden, about 3 minutes, toss in the yam bean strips, add seasonings, and stir well. In about another 5 minutes, the strips will be softened and juice will exude from them.

- Turn to low heat, slowly stir in flour mixture (give the mixture a good stir before pouring in to avoid flour settling at the bottom) into the yam bean. Turn and mix well until all incorporated well like a soft batter but is not runny, which almost like a sticky dough. Turn off heat.

- Grease the tin with oil for steaming (mine is a 22cm diameter, 3cm depth round tin). Transfer the yam bean batter into the pan, flatten it into same height. Steam it over high heat for 30-40 minutes (depending on the thickness of your batter). Check doneness by inserting a toothpick to see if it comes out clean.

It's ready to serve in steam and fried version. I like the fried version, which type do you prefer ?