Tuesday, February 26, 2008

Yam (Onni) Kuih

Recently, I behaved like a typical obasan (housewife), in this case a very stupid one and bought too much yam, more than what I know to do with it. The lady in the market said they were beautiful and asked me to buy more and I ended up with 3 kg plus.

Besides making two yam fudge cake (one for dad and one for the Chap Goh Meh dinner), I made some yam chips and a yam jelly for the cell. And I still have another kg left. So I was in desperate need for a recipe that uses a lot of yam because I couldn't and wouldn't want to do another yam related dish for the next two months at least.

Luckily I managed to dig out this recipe. This is another version of yam kuih which is very very popular in Kuching. To deviate from the usual yam kuih in my previous blog, this version is the sweetish savoury version with glutinous rice on the bottom layer, onni (sweet yam paste) as 2nd layer and finally the savoury toppings. I am not sure about its origins, but it could have been from Thailand. This is my second tryout and this time the result was even better than the first. All the layers are baby soft yet firm enough to bite into.

Bottom Layer:

500gm of glutinous rice, cleaned and soaked for an hour or so

620gm of coconut juice, squeeze from 1/2 kg of coconut + 1 1/2 cup of water, add a little water to get to the weight

2 leaves of pandan, tied into knot

2 teasp of salt

2 tablesp of sugar


1) Mix all ingredients evenly and place them in a pre-greased (with cooking oil) baking tin (i use 10 inch square).

2) Steam for 18 minutes on high fire. Mixture should be about 60% done. Flip the rice to top down and bottom up and fluff it up a bit. This is to make sure that the coconut juice is evenly distributed to the grain.

3) Steam for another 18 to 20 minutes, till grains are soft and cooked. It is better to be softer cause once cooled, the grain can be hard if too dry.

4) Dish out and press into a 9 inch loose bottom baking tin. Press evenly.


Onni (Yam Paste) Layer:

850 to 950 gm of yam, cubed steam cooked and mashed finely

280gm to 300gm of sugar

200 to 220gm of water

100 to 150gm of cooking oil
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1) In a heat up wok, stir in yam. Add 1/2 of water and and continue stirring til yam looks wet. Add 1/2 of sugar. Then rest of water. Continue stirring. Mixture will start to look sticky. Add rest of sugar. Stir till sugar dissolve.

2) Add oil in two batches. Cook until mixture resembles a paste and leaves the side of the wok. If you like it super smooth, bamix it (Nee's Lazy term for blend with a hand-held blender).

3) Dish out and place onto of bottom layer. Press evenly.


Topping:

150gm of salted radish (Chai Po), washed and taste for saltiness. Not to over-wash otherwise it will taste bland. Chop/blend into little pieces.

90gm of dried prawns, washed and blended into little pieces.

3-4 stalks of spring onion, chopped into little pieces

2-3 med big chillies, with or without seeds depending on taste, chopped into little pieces

1 tbsp of minced red onion

1 tbsp of minced garlic

sugar, pepper to taste

4 tbsp of oil


1) With some oil, fry the dried prawns pieces to fragrant. Dish out.

2) Add some more oil and continue stir frying onion, garlic and chai po till fragrant. Add back dried prawns and finally spring onion and chillies. Dish out and press evenly onto the onni layer.

Cool for 2-3 hours before cutting. Best to be consume on the day it was made. If you fridge it, steam the amount you want for a few minutes to soften the rice before eating.

8 comments:

Terri @ A Daily Obsession said...

i am drinking my coffee n so hungry. tt greg is so lucky. i 'd want to marry nee too if i was a guy.

WoMbOk™♂ said...

Man! I was just thinking about this! haha. Now confirm must eat oredi.

Greg Wee said...

Terri: Too late, Too sad for you. She's taken.

Wombok: To add pain to your injury, Nee just cut a quarter out for someone else. We couldn't finish it cos she made too much.

sarawakiana said...

Wow....oi yo....(exclaimation of glee and proclaimation of pain ) We Foochows are good at this...see something good and feel the pain of not getting it.....my love for yam cake...and my loss because we cannot really buy it easily here...so thanks for the recipe...I must "hunt" for the best yam then.....good for cell meet.

sarawakiana.

Shuk Yee said...

I have tasted a similar version from Penang except that it was a savoury version. Basically it was supposed to be the Chinese Yam Cake but instead of using cubed yam in the rice flour mixture, they sort of blended it together so you have a smooth cake without the chunks of yam. Nee, would you be able to modify this into a savoury one ? I am cutting down on sugar for health reasons.

Shuk Yee said...

I have tasted a similar version from Penang except that it was a savoury version. Basically it was supposed to be the Chinese Yam Cake but instead of using cubed yam in the rice flour mixture, they sort of blended it together so you have a smooth cake without the chunks of yam. Nee, would you be able to modify this into a savoury one ? I am cutting down on sugar for health reasons.

Anonymous said...

hi shuk yee in this recipe i blend the yam while cooking it to get the smooth texture. you can always steam, then blend while hot then cook. my way you can hardly taste the cubes as well. so i think it is easier. you can reduce sugar to half or take it out completely. but this version is sweet and savoury cause topping is savoury. just add a little salt to the yam paste. i think will work.

NEE said...

oops taht was me. NEE

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