300g brown rice (soak for 8 hours) drain it and add in 720ml - 750 water to blender and blend it till fine.
yam - about 400g (after peeling).
10-15 shallot cut to slices.
100g dry shrimp. Soak for a while then blend it.
100g dry sweet radish. Wash it and soak for 3-5 minutes.
some finely chopped garlic, quite a big portion, needs for 3 cooking. Some for fry the dry shrimp, some for the yam cake and some for chili sauce.
1 tsp five spice powder
spring onion and red chili for decoration. coriander leaf for chili sauce.
1.) heat the wok, put in 2 cups oil, fry the shallot till golden brown colour. Let cool for while then keep in air tight container.
2.) the oil leave about 2 tbsp in work , put in some garlic, sweet dry radish and blend dry shrimp. fry till dry add in 1 tsp sugar and continue fry till fragrant then dish up.
3.) Add in about 2 tbsp oil, put in some garlic fry till fragrant then add in yam fry for a while till fragrant then add the blended brown rice (together with the water) and five spices powder. Cook till the batter become thicker as the photo below then transfer to the baking tin. (the whole baking tin must grease with oil).
Wait for the steamer's water boiled then steam the yam cake for 20 minutes or till cooked.
After the yam cake cooked, transfer out from the steamer and let it cool before cut it.
- Ready to serve.
To prepare the chili sauce, put in 5 to 6 tbsp Thai chili sauce, some finely chopped garlic and finely chopped coriander. mix well.