Steamed Yam Kueh

Ingredients
650g yam (skinless)

Batter ingredients
260g rice flour
75 g wheat starch
1 tbsp sugar
¼ tsp salt
450 ml warm water (water tat is boiled and cool down)

Seasoning sauce
1 tsp salt
1 tbsp sugar
1 tsp pepper
½ tsp five-spice powder
1 tbsp light soya sauce
250ml hot water (boiling water)
200ml mushroom water (get it from soaked mushroom)

Garnishing:
150gm Chinese sausages
50gm dried mushrooms
100gm dried shrimps
5 gm dried black fungus
2 pieces of fresh chillies
1 stalk of spring onion
50 gm fried sesame seeds
50gm shallot (fried)

Method:
1. Skin off the yam then cut into small pieces, then put to steam in hot boiling water for ½ an hr.
2. Prepare the batter first - mix rice flour, wheat starch, 450 ml of warm water together into a mixing bowl, use a wooden scoop to stir them until smooth then set aside.

3. Soak dried mushroom in hot water until soft.Soak dried fungus in hot water until its expanded.Remove the skin of Chinese sausages then cut into diced. Soak dried shrimp in tap water for a while then drain dry, chop it into pieces. Press the fresh chillies, slice half of it, remove the seeds then cut into strip, then diced it into small pieces.Diced the soften dried mushroom, retain the water, filter it then put aside for later use.Cut the expanded black fungus into small pieces. Cut the spring onion into small pieces.

4. Heat up 2 tbsp of oil then add Chinese sausages, dried shrimps, mushroom, black fungus, chilli to fry until fragrant. Dish up ¾ of the portion for garnishing, the rest leave in the wok. Add in the seasoning sauce to fry together, then add in 200 ml of mushroom water to boil, once it is boiled, then in 250 ml of hot water to fry.

5. Add in steamed yam to fry together until it well cooked, yam looks a bit more soft, easy to press. Sieve the batter mix. Slowly add in the batter to the wok, then keep on stirring until its look creamy and thick, the scoop got problem in stirring then dish up to the 8-inches round tray to steam. The steaming takes about 1 hour.

6. After 1 hour, you will see a bit of water on top of the kueh, its okie, then put garnishing on top of it. If you wan to eat immediately, just put it over a tray of cold water, for about ½ hr, it should be ready to be served.