1½ bowls yam, diced into 1-2cm cubes 1 bowl rice flour 2 tablespoons wheat starch* 2 bowls water ½ – ¾ bowl dried shrimps (heh bee) – I used ¾ bowl because I cannot express how much I love an abundance of it in or kuih 5 shallots, finely chopped 1 teaspoon five spice powder ½ teaspoon salt ½ teaspoon white pepper
For the topping:
deep fried shallots (I buy mine ready fried from Chinatown) spring onions, sliced finely red chillies, sliced finely dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)
1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes. 2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns. 3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture. 4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste. 5. Add the salt, pepper and five spice powder, and mix well. 6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked. 7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.
* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.
This is a recipe from addapinch.com love this recipe, looks so yummy.
French toast sticks make a family favorite breakfast. Ready in minutes, this simple recipe for homemade French toast sticks also make a wonderful make-ahead treat!
Author: Robyn Stone | Add a Pinch
1 cup milk, half and half, coconut milk, or almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
8 slices sandwich bread or thick-sliced Texas toast
2 tablespoons granulated sugar
Whisk together eggs, milk, salt, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Cut bread into thirds and place a few at a time into the egg mixture and flip to make sure both sides of bread are well-coated.
Add granulated sugar to a shallow plate. Remove dipped French toast sticks from the wet batter and place in the plate of granulated sugar and lightly coat both sides of the sticks.
Melt butter in a large skillet or on a griddle.
Place bread sticks in skillet or on griddle and cook until golden browned on each side and crisp, about 3-5 minutes.
Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
To freeze for later use, place cooked French toast sticks on a baking sheet pan and freeze until firm, about 30 - 45 minutes. Transfer to a freezer-safe airtight container or freezer-safe zip top bag and store in the freezer. When ready to reheat, preheat oven to 425º F, remove the number of French toast sticks desired from the freezer and place onto a rimmed baking sheet pan in the oven and bake for about 12-15 minutes, until heated throughout.