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Steamed Yam Cake

Tuesday, May 12, 2009





It’s been a long time since i’ve eaten yam cake and the craving for it is hitting me hard after i saw a recipe for it in My Kitchen’s blog. So, i went shopping for the ingredients and made it over the weekend!

OMG! It was only when it’s time to pour the batter into cake tin that i realise that the amount is way too much. In desperation, i hunt high and low for another cake tin for the other half portion. Because of the addittion of another cake , i have to steamed them one after another as my wok is just a medium sized one.

Luckily, the yam cake turn out really nice, and my family finished one cake within minutes. All of them had second helpings! YUMMY! I kept the other one for breakfast the next morning, and i will definitely be making it again!  




Steamed Yam Cake

(adapted from My Kitchen)




170 g                    fine rice flour

40 g                       tapioca flour

500 ml                 water

1 tsp                       salt

½ tsp                    ground white pepper

¼ tsp                    Chinese 5-spice powder

½ tsp                    chicken or fish stock (powder)


300 g                    yam, peeled and diced

50 g                      dried shrimp, soaked and chopped coarsely

5 nos.                   shallots, sliced thinly

2 tbsp                   cooking oil

1 no.                      red chili, seeded and sliced

1 stalk                   spring onion or chervil, chopped



1.    In a large bowl, prepare batter and set aside.

2.    Heat oil in wok, stir in yam and stir fry until lightly browned.

       Remove yam from wok and set aside.

3.    Stir in shallot to the the same wok, fry until golden brown.

       Remove from shallot from wok and set aside.

4.    Stir in dried shrimp and fry until the aroma is released.

       Pour the batter in the wok, stir in yam and half amount of fried shallot.

       Stir until the batter is thickened.

5.    Transfer batter into a lightly greased 8″ pan, steam for 30-40 minutes.

       Cool completely in the pan.

6.    Slice and garnish with red chili, fried shallot and spring onion.



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