Yam Cake Recipe (Or Kuih)
User Reviews
4.6
Yam Cake Recipe (Or Kuih)
Description
Yam Cake Recipe (Or Kuih) brings together diced yam blended with a smooth batter of rice flour, wheat starch, and seasonings, then steamed until set. The initial stir-fry of shallots, dried shrimp, and yam develops savory notes and some browning, which enhances the dish’s flavor. Once steamed, the cake offers a tender yet slightly chewy texture influenced by the wheat starch. The seasoning includes salt, white pepper, and a hint of five-spice powder for a balanced aroma.
Garnishing the cooled yam cake with fried shallots, chopped dried shrimp, red chili slices, and spring onion adds both contrasting textures and bursts of flavor. Traditionally sliced into portions, it is served with chili sauce or hoisin sauce, sometimes accompanied by sweet date sauce in Malaysian variations, complementing the mildly spiced cake with spicy or sweet contrasts.
When measuring ingredients, maintaining the 2:1:1.5 ratio of water, rice flour, and yam ensures the correct texture. Wheat starch is recommended for its unique chewiness, though cornstarch can be used as a substitute. Adding a few extra tablespoons of batter can soften the cake’s firmness. Steaming time is about 45 minutes, and doneness is checked by a toothpick test for a clean, dry insert. The toppings should be added after cooling, preserving their crispiness and freshness.
Ingredients
For the kuih:
- 2 tablespoons neutral cooking oil generic cooking oil
- 5 cloves shallot peeled and finely chopped
- 3/4 bowl/cup dried shrimp soaked in warm water, drained and chopped corsely
- 1½ bowls/cups yam diced into 1-2 cm cubes, or taro
- 1 bowl/cup rice flour
- 2 tablespoons wheat starch
- 2 bowls/cups water
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 1 teaspoon five-spice powder
For the toppings:
- 1/2 bowl/cup dried shrimp chopped finely and fried with oil, optional
- fried shallots available in Asian stores, crisps
- 1 red chili seeded and sliced finely
- 1 talk spring onion cut into rounds
Instructions
- Heat a pan over medium-high heat, add oil, and sauté the shallots until slightly softened. Add the dried shrimps and cook until aromatic, about 3–5 minutes. Add the cubed yam and stir-fry continuously until the surface begins to brown.
- In a mixing bowl, combine the rice flour, wheat starch, water, salt, white pepper, and five-spice powder, stirring until smooth and free of lumps. Slowly add the mixture to the pan, stirring until it thickens into a paste.
- Pour the mixture into a rectangle pan and steam over high heat for 45 minutes, or until fully cooked. To check the doneness of yam cake, insert a toothpick into the center of the cake. If it comes out clean and dry (not wet), the cake is fully cooked.
- Remove the yam cake from the steamer, let cool for 5-10 minutes. Garnish the top with dried shrimps (optional), fried shallot crisps, red chilies, and spring onions. Cut into pieces and serve with a side of chili sauce, and/or hoisin sauce.
Notes
- Measure ingredients carefully, following the 2:1:1½ water, rice flour, and yam ratio for ideal texture.
- Wheat starch contributes important chewiness; use cornstarch only if wheat starch is unavailable.
- For a less firm cake, add additional 2-3 tablespoons of batter before steaming.
- Check doneness with a toothpick; it should come out clean and dry when the cake is fully cooked.
- Add toppings only after the cake has cooled to preserve their crisp texture.
- Serve slices with chili sauce, hoisin sauce, or sweet date sauce (Tee Cheo) for flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 89kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 594mg | 25% |
| Potassium | 58mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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