Chris' uncle grows yams in his garden. This practice hails back to when the family was living in PNG many many years ago. Yam or taro is a staple in his family's diet, especially during the war. Uncle Claude's yams are the best I have tasted in Sydney. Winter is usually harvest season so Uncle Claude will be sharing his yield with all of us. While Chris loves braised yam with pork (kao yoke), I prefer to turn the yam into steamed yam cake or wu tao ko.
300gm rice flour
1 handful corn flour
6 cups water
Mix the above together.
500gm yam - cut into cubes
2 cloves garlic, chopped finely
5 spice powder - 1/4 teaspoon
Salt and pepper to season
300gm minced pork - marinate with light soy, pepper and sesame oil for 1 hour
1 clove garlic, chopped finely
dried prawns - rehydrated and minced finely (optional)
preserved vegetable, chopped finely
Thick/dark soy sauce
Ground white pepper for seasoning
spring onions/shallots, sliced finely to garnish
red chilli, sliced finely to garnish
- Oil a 25cm steaming tray with oil.
- Heat the wok. Add about 2-3 tablespoons of oil, then add the chopped garlic and fry till golden. Add in the cubed yams and five spice powder. Fry till fragrant.
- Add in the batter mix and stir to mix well with the yam. Season with salt and pepper.
- Lower the heat and cook until batter starts to thicken.
- Transfer the yam mix to the oiled tray.
- Steam the mix for 40-45 minutes.
- When ready, set aside to cool.
- To make the garnish, heat the wok, add about 1 tablespoon of oil, followed by the chopped garlic. Fry till golden brown.
- Add in the minced pork, dried prawns (if using) and chopped preserved vegetables.Add the dark/thick soy sauce and pepper. Fry the mix till fragrant. Remove from heat and set aside.
- To garnish, spread the cooked minced pork mix, sliced spring onions and red chilli.
- Ensure the yam cake is properly cooled before serving with chilli sauce or sweet sauce.
To make the sweet sauce, add some hot water to hoi sin sauce to thin the sauce.