Poh's steamed five spice yam cake

METHOD

1. In a wok (big enough to hold a 21–22cm round spring form cake tin), place a cooling rack to sit the baking tin on. Fill with enough water so there’s about 2cm space to the rack. Heat to a gentle simmer.
2. Mix rice flour and cornflour with water to make a thin batter.
3. Sauté shrimp and sausage in oil until slightly coloured and fragrant, 3–5 minutes. Add yam, five spice powder, salt, sugar and batter. Cook on medium heat, stirring and scraping the pan sides continuously until mixture is a thick starchy paste. Taste, season further if needed.
4. Transfer to greased cake tin. Turn heat up so the water is at a moderate boil and steam cake with lid on wok for about 45–50 minutes. If a little wobbly when first out of steamer, cake will firm up on cooling. Sprinkle shallots, peanuts, fried shallots and chilli over the top and allow to cool to room temperature.
5. To make the garlic chilli sauce, blitz chillies, garlic, vinegar salt, sugar and ketchup in a blender into a smooth paste. Pour into a pot and bring to boil. Allow to cool. Whisk in peanut oil to emulsify.
6. To serve, cut yam cake into diamonds (while still in tin) about 4cm long, carefully lift each piece out and arrange in a circle to form a flower. Serve with garlic chilli sauce at room temperature. You may refrigerate and re-steam if there are left- overs.