Yam Cake Recipe (Or Kuih)
This yam cake, also known as kuih, features a mix of diced yam, rice flour, and wheat starch that forms a soft yet firm steamed cake. The savory layers of sautéed shallots and dried shrimp add a rich umami depth, while five-spice powder and white pepper season the cake subtly. The dish is finished with a garnish of fried shallots, extra dried shrimp, chili, and spring onions, giving it a crunch and fresh bites. It is typically served in slices accompanied by chili or hoisin sauce, making it suitable as a snack or side dish in a meal.
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
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 89
% 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.