Line 20 cm round heat-resistant cake moulds with parchment paper at the base. Lightly coat the wall with vegetable oil.

Soak mushroom and dried prawns till soften. Mushrooms slice into thin strips while dried prawns chopped into bit size.
Keep the soaked water for later use.

Collect the soaked water and add water, if necessary, to make up a 100 to 120 ml mixture. Set aside.

Mix ingredient A and let it stand for an hour.

Cut yam into 1cm or smaller cubes. Set aside.

Heat up about 2 tbsp of oil in a non-stick pot at medium heat. Stir-fry minced garlic till frangrance.

Add in chopped dried shrimp, mushroom slices and onion crisps. Stir-fried till frangrant.

Add in yam cubes, and followed by 5- spice powder and other seasonings. The amount of 5-spice powder will be determine by your preference.

Pour in the mushroom water mixture from (2). Stir till the ingredients absorbed all the liquid.

Pour ingredient A into B and mix well. Stir the mixture in low heat, till it slightly thickens.

Pour the cooked ingredients from (4) into the prepared cake moulds.
Lightly bang the cake moulds to even out batter.

Place the batter in a steamer and steam at high heat for about 35 to
40 minutes, or till an inserted cake tester came out clean.

Let the cake cool over a wire rack.
After the cakes have return to room temperature, cover and keep the cakes in a fridge overnight.

Unmould and cut the cakes. After steaming, sprinkle all the garnishing ingredients before serving.