Yam Layer Cheese Cake
A;
350g cream cheese
150g butter
50 g sugar
B;
10粒蛋
C;
150g kaya
200g炼奶 (condense milk)
200g低筋面粉 (Cake Flour)
D;
200g芋头 (蒸熟压烂 )
200ml浓椰浆
紫色素几滴
-将 A 打发加 B, 鸡蛋一粒粒下, 搅均匀后加C, 分两碗, 一碗原色, 一碗加 D, 一层层蒸, 9寸盘, 每层大约 10-15分钟 ,不粘手就是熟了
Woo Tau Kow (Steam Yam Cake)
Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s
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