A popular snack amongst the Malaysian and Singaporean communities, and is basically a steamed kuih made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce.
1. Heat pan over medium heat, fry shallots and dried shrimps until they become aromatic.
2. Add cubed yam to the pan, fry until it becomes brown in colour.
3. Mix the rice flour, wheat starch and water in a clean bown and stir until it forms a smooth mixture. Ensure there are no lumps in the mixture.
4. Add the flour mixture into the pan slowly, stir until everything forms a thick paste.
5. Add salt, five spice powder and pepper, mix well.
6. Pour the mixture into a heatproof plate and steam over high heat for 45 minutes, or until cooked.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 170.4mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 2.9g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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