This is a all-time favourite yam cake recipe that is so fragrant, full of yam and most importantly melt in your mount the moment you eat it. You can eat it after steaming or even pan-fried.
Ingredients:
500g Yam / Taro (diced)
130 Rice Flour
20g Wheat Starch
380 Water (mix with water used to soak dried shitake mushroom and dried shrimp)
3/4 tsp White Pepper
1 tsp Salt
1 tbsp Light Soy Sauce
80g Shallot
4 Dried Shitake Mushroom
60g Dried Shrimp
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