Yam Cake

Ingredients:

300g yam root
3 tbsp non-glutinous flour
½ tsp 5-spice powder
1 tsp sugar
½ salt
2 tbsp oil

Filling for yam cake:

100g lean pork (cut into cubes)
1 green pepper (sliced)
4 pcs black mushroom (sliced)
1 pc carrot(cut into cubes)
100g small prawns
50g green peas
½ can button mushrooms (cut into half)
1 tsp corn flour - mix with half bowl water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp salt
2 cloves garlic (smashed)
3 tbsp cooking oil

Method:

Remove skin of yam roots and cut yam into round pieces about 1 cm thick. Steam yam for 20-39 mins or until soft. Mash the steamed yam with 5-spice powder, sugar, salt and oil.

Pour boiling water into non-glutinous flour, mix well, then mix together with mashed yam and knead for about 5 mins. Shape into ring and deep fry until light brown on both sides. Keep aside.

Heat wok with oil, add garlic and fry until fragrant, add filling and stir fry for a minute. Add salt, soy sauce, oyster sauce. Stir fry until cooked, poor in the corn-starch to thicken and stir fry for another half minute. Pour ingredients into the yam ring and serve. Garnish the outer side of the yam ring with deep-fried rice vermicelli.