Teochew-style Yam Cake

Ingredients

In the original Austrian dish, Schwarzplententorte, the main ingredient is black barley flour, which gives the cake a distinct flavor and color. In the Teochew-style Yam Cake, the black barley flour is replaced with yam, which provides a creamy texture and a subtle sweetness. Additionally, the Teochew version incorporates ingredients commonly found in Teochew cuisine, such as dried shrimp, Chinese sausage, and mushrooms, to enhance the umami flavors of the dish. We alse have the original recipe for Schwarzplententorte, so you can check it out.

• 500g (1.1 lb) yam, peeled and grated 500g (1.1 lb) yam, peeled and grated
• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 50g (1.8 oz) dried shrimp, soaked and finely chopped 50g (1.8 oz) dried shrimp, soaked and finely chopped
• 50g (1.8 oz) Chinese sausage, diced 50g (1.8 oz) Chinese sausage, diced
• 50g (1.8 oz) dried mushrooms, soaked and diced 50g (1.8 oz) dried mushrooms, soaked and diced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 600ml (2.5 cups) water 600ml (2.5 cups) water
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
• Coriander leaves, chopped (for garnish) Coriander leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 9g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the grated yam, rice flour, dried shrimp, Chinese sausage, dried mushrooms, shallots, garlic, vegetable oil, salt, and white pepper. Mix well.
2. 2.
   Gradually add water to the mixture while stirring continuously until a smooth batter is formed.
3. 3.
   Pour the batter into a greased square or rectangular steaming dish.
4. 4.
   Steam the yam cake over high heat for 45-50 minutes, or until firm.
5. 5.
   Remove the steamed yam cake from the steamer and let it cool completely.
6. 6.
   Once cooled, cut the yam cake into squares or rectangles of desired size.
7. 7.
   Heat a non-stick pan over medium heat and add a small amount of oil.
8. 8.
   Pan-fry the yam cake slices until golden brown and crispy on both sides.
9. 9.
   Serve the Teochew-style Yam Cake hot, garnished with chopped spring onions and coriander leaves.

Treat your ingredients with care...

• Yam — Make sure to peel and grate the yam just before using it to prevent discoloration.
• Dried shrimp — Soak the dried shrimp in warm water for about 15 minutes before chopping them finely.
• Chinese sausage — Dice the Chinese sausage into small pieces to ensure even distribution of flavors in the yam cake.
• Dried mushrooms — Soak the dried mushrooms in hot water until they become soft, then dice them into small pieces.

Tips & Tricks

• To achieve a crispy crust, make sure to pan-fry the yam cake slices over medium heat until they turn golden brown.
• Adjust the amount of white pepper according to your preference for spiciness.
• Serve the Teochew-style Yam Cake with a dipping sauce made from soy sauce, chili, and garlic for an extra burst of flavor.
• Leftover yam cake can be refrigerated and pan-fried again for a quick and delicious snack.
• Garnish the yam cake with chopped spring onions and coriander leaves to add freshness and color.

Serving advice

Teochew-style Yam Cake is best served hot as a main dish or as part of a dim sum spread. It can be enjoyed on its own or with a dipping sauce for added flavor.

Presentation advice

Arrange the pan-fried yam cake slices on a serving platter, garnished with chopped spring onions and coriander leaves. Serve with a small bowl of dipping sauce on the side for an appetizing presentation.