This is one of my favourite dim sum or snacks and it's not easy to find yams or taro in Sweden but when I do, this is something I will definitely make with it. While I was back in Singapore a few years back I got a few cookbooks, including this one which is titled 'Old Fashioned Kuih-Muih' like pai tang kuih etc.
I've made this a few times now and only recently discovered I haven't place it in the blog yet, but it's quite a good one, so thought I will share it with those who like to give it a try making it too. One thing that is my own 'invention' - the sauce is made with a blend of sambal and shacha sauce - it's oh-so-good!
350g taro/yam after skinning (cut into small pieces and steam for about 10-15 minutes or until it is soft for mashing)
300g rice flour
100g tapioca flour
40g dried shrimps (soaked, chopped)
100g minced chicken meat
3 shallots (sliced)
Marinade for chicken:
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon shaoxing wine
1/2 teaspoon ginger juice
3/4 tablespoon salt
1 tablespoon sugar
2 teaspoons five-spice powder
1 teaspoon pepper
1 teaspoon sesame seed oil
1 piece chicken stock cube
- Marinade chicken meat with marinade for 30 minutes.
- Combine mashed taro paste, rice flour, tapioca flour and water together.
- Heat a wok with 3 tablespoons of oil, saute shallots, dried shrimps until fragrant before adding the marinated chicken meat and stir fry well.
- Meanwhile, add the seasonings to the flour mixture.
- Turn off the heat to the wok before pouring in the flour mixture to the wok. This turns thick quite rapidly so mix as well as you can.
- Dish the final mixture into round aluminum bowls/trays (I used 2 disposable aluminum bowls about 16-19cm in diameter and 4.5cm in depth) and steam for about 25-30 minutes over rapidly boiling water.
- There will be some water that seems to be surrounding the kuih when you first take it out, but test the center to check if its done with a stick, it should firm and not liquid.
- Cool for a couple of hours before slicing, garnish it with some fried shallots, springs onions and some silvers of chili if preferred. Serve with the sambal shacha condiment. For variation, you can slice them into thick blocks, dip them in some beaten egg and pan fry them.