First attempt at making this mini Yam Kuih. I brought these kuih along for a gathering. This is a very good bite-sized snack for a party. Just use a fork to pick up one piece and dip into the chilli sauce and send it straight down your throat. Mmmm... my friends loved it! One of them even packed the remainder home.
Recipe (adapted from Carol 胡涓涓老师)
- 6 dried mushrooms
- 1 handful of dried shrimps
- 150g yam (without skin)
- 3 red onions, sliced
- 120g glutinous rice flour
- 80g rice flour
- 10g corn flour
- 160cc water
- 1 tbsp rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- Sugar to taste
- 1/4 teaspoon white pepper
1) Soak mushroom, drain and dice into small cubes.
2) Same for dried shrimps.
3) Cut yam into 1cm cubes.
4) Slice onion shallots.
5) Heat up 1 tbsp oil in wok. Place mushroom, dried shrimps and shallots and fry until fragrant.
6) Add yam cubes and fry for 2-3 mins.
7) Add water and seasoning, cover wok and use low heat for 10 mins. Cut off after that.
8) Place glutinous rice flour, rice flour and corn flour into bowl and mix well.
9) Add the yam mixture into bowl. Using chopsticks, quickly whip mixture into uniform lumps. Allow mixture to cool to prevent scalding.
10) Wet palms with vegetable oil, shape lumps into palm-sized crescent dough or any patterns to your liking.
11) Line and grease tray, place doughs onto tray and steam for 15 - 20 mins over high heat.
12) Serve with garlic/chilli with soya sauce.