Suitable for toddlers and older children
Makes 30 servings (2 slices per serving)
Ingredients
• 800 g yam - peeled & cut into cubes
• 600 g rice flour
• 2 tbsps tapioca flour
• 50 g dried prawns - washed & chopped
• 1/2 large chicken breast - lean, without skin, cubed & marinated (with 1 tbsp sugar, 1 tbsp sesame oil& 3 tbsps light soy sauce)
• 8 chinese bowls of water
• 2 tsps salt
• 1 tbsp oyster sauce
• 2 tbsps garlic - minced finely
• 11/2 tbsps corn oil
• 11/2 tsps five spice powder
• 1 tsp pepper
Toppings
• 1 cup spring onions - washed & sliced finely
• 1 cup peanuts - ground finely
• 1 cup small onions - sliced finely
• 8 large red chillies - remove seeds & chopped finely (optional)
Method
1. Heat oil in wok over a medium fire and fry sliced onions until golden brown in colour. Remove fried onions and keep aside as topping.
2. Add garlic, dried prawns and cubed chicken pieces to wok and stir-fry until chicken is cooked.
3. Add five spice powder, salt, oyster sauce and pepper. Mix well.
4. Add yam cubes and stir-fry until yam cubes are soft and cooked. Using a ladel, grind yam cubes into a powdery paste.
5. Turn off the fire. Add water, stir in rice and tapioca flour.
6. Turn on the fire. Cook mixture until a gluey consistency is achieved.
7. Dish out mixture into two 9" x 9" trays. Steam mixture over a high fire for an hour.
8. Cool for at least two hours until yam cake hardens.
Slice into about 30 slices per tray. Serve topped with spring onions, peanuts, fried onions and chillies.