My mom’s brown rice yam cake recipe

Diabetes is now a major health problem worldwide. In Singapore, fighting diabetes is now the most prominent government health policy, as mentioned by the Prime Minister in his recent National Day Rally speech. White rice, especially has been single out as an example of high glycaemic index food item. Brown rice as a replacement is encouraged.

“White rice may not taste sweet, but the effect is almost like eating sugar, and when you eat white rice, your blood sugar will shoot up.”, said Mr. Lee Hsien Loong, Prime Minister of Singapore.

I have been promoting swapping white rice for brown rice for many years now. It is now easier to find brown rice option whenever I eat out in Singapore these days. However, I still love the traditional rice-based products such as radish cake, yam cake, hor fun, kway teow, etc. They are still made from white rice flour. You simply can’t find brown rice option of these rice-based products out in the market.

I love yam cake. As such, I asked my mom to demonstrate her secret recipe for making yam cake with brown rice.

Ingredients (serve 4)

  1. Brown rice – 1 large bowl

    Half a yam

  2. Clean filtered water
  3. Dried shiitake mushroom – 4 to 5 pieces
  4. Yam – Half a small yam, 300gm
  5. Oil – 1-2 tablespoon
  6. Soya sauce – 1-2 tablespoon
  7. Salt and pepper

Instructions

  1. Wash and soak brown rice overnight

    Brown rice soaked overnight

  2. Drain soaking water and mix brown rice with clean filtered water in 1 to 1 ratio, i.e. 1 bowl of rice with 1 bowl of water.
  3. Pour the mixed into a high-speed blender and blend under high speed until smooth.

    Blend the brown rice and water mixture until smooth in a high-speed blender.

  4. Cut yam into small cubes. Dice the shiitake mushrooms (pre-soaked).
  5. In a wok, heat up the oil and stir fry the shiitake mushrooms and yam cubes until tender.

    Stir fry yam cubes and mushrooms till tender

  6. Add soya sauce, salt and pepper for seasoning.
  7. Turn to low heat and pour in the blended brown rice paste.

    Pour in the brown rice paste; continue stirring

  8. Continue stirring the mixture until thickening.
  9. Scoop the mixture into small bowls.

    Scope into small bowls and place in a steamer

  10. Place bowls in a steamer and steam for 20 minutes.

    Steam for 20 minutes

  11. Serve the brown rice yam cake hot or cool.

    Ready to serve

  12. Top with chopped coriander and chili sauce. Enjoy!
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