Carrot and Yam Cake

Ingredients

100 g carrot
200 g yam
1 tbsp vegetable oil
800 ml water
300 g rice flour, sifted
80 g sugar
1 tbsp light soy sauce
1/4 salt
1 tsp pepper

Method

1. Grease a 10 inch baking tin.

2. Cut the carrot into shreds and the yam into small cubes.

3. Heat 1 tablespoon of oil in a frying pan.

4. Stir in carrots, yam, 200 ml water and cook for about 15 minutes over medium heat.

5. Combine 600 ml water, rice flour, sugar, light soy sauce, salt, pepper and mix well. Stir the batter into the yam mixture. Let it simmer for 15 minutes.

6. pour the mixture into the baking pan and steam for 35 minutes over medium heat.


A local favourite with a slight twist, this delicacy can also be cut into slices and then pan fried to yield a crispy crust.