Hong kong yamcake

Recipe for hong kong yamcake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Hong Kong Yam Cake, also known as Wu Tau Gou, is a popular traditional dish in Hong Kong cuisine. It is a savory cake made from yam (or taro) and rice flour, steamed to perfection. This delicious and hearty snack is often enjoyed as a dim sum item or as a main course. The combination of the soft and slightly chewy texture of the yam cake with the flavorful filling makes it a favorite among locals and tourists alike.

Keywords: Hong Kong, Yam Cake, Wu Tau Gou, dim sum, traditional

Hong kong yamcake details

Hong kong yamcake, recipe Rating: 4.4
Number of votes:96 INGREDIENTS:

Makes two 8 inch square

660g yam

50g dried shrimps, soaked till soft

6 chinese mushrooms, soaked till soft

4 chinese sausages, casing removed

Seasoning:

4 tbsp cooking oil

2 tbsp chopped garlic

2 shallots, sliced

1¼ tsp five-spice powder

1 tsp pepper

1¼ tbsp salt

1½ tsp sugar

1 tsp chicken granules

1 tsp sesame oil

Batter:

500g rice flour

100g tung min flour (wheat starch)

1750ml water

Garnishing:

Fried shallots

Spring onions, chopped

Chinese parsley, chopped

Red chilies, sliced

Method:

1. Remove skin of yam, clean and dice. Dice dried shrimps, chinese mushrooms and sausages .

2. Heat oil in a wok. Fry garlic and shallots fragrant . Add diced dried shrimps, diced mushrooms and sausages and continue to fry until fragrant . Season with seasoning. Add diced yam and mix well.

3. Bring 1000ml of the total water to a boil. Turn off heat and remove from stove. Add rice flour and tung min flour to the remaining 750ml water to make to a batter. Pour this batter in to the boiled water . Keep stirring. Add fried ingredients and stir well .

4. Grease two 8 inch square pans. Divide mixture in to the pans . Steam over rapid boiling water for 1 hour or until chopstick inserted into centre of yam cake comes out clean.

5. Remove from steamer and let cool completely before slicing. Top with fried shallots, chopped spring onion and sliced chili. Serve with hoisin sauce.

Notes:

1. Five-spice powder must not be omitted as it is the main seasoning of yam cake.

2. Add only hot boiled water instead of cold water to the steamer.

3. Avoid water condensate at steamer’s lid from dropping to the yam cake during steaming. Dry lid with a cloth every time you uncover the steamer.