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Chinese language Steamed Yam Cake (Or Kuih) is certainly one of my favourite savory treats! Made with tender yam items, dried prawns, and rice flour, it boasts a splendidly delicate, chewy texture. A beloved traditional in Malaysia and Singapore, this delicacy is ideal as a snack or mild meal—particularly throughout tea time or household gatherings.
Steamed Yam Cake Recipe
Each time I go to Malaysia, I at all times deal with myself to a wide range of kuih, the native candy or savory muffins. One among my all-time favorites is yam cake, or “or kuih,” made with yam (often called taro within the US). Regardless of how a lot I like it, I had by no means tried making kuih within the US—till now.
Yam cake, or “or kuih,” actually interprets to yam and “kuih,” which suggests snack or cake. This dish is tremendous in style in Malaysia and Singapore. It’s a steamed cake made with yam items, dried prawns, and rice flour, topped with crispy fried shallots, spring onions, chilies, and much more dried prawns. I like pairing it with a spicy chili dipping sauce—it’s such a flavorful combo.
For the longest time, I didn’t attempt making this dish as a result of I believed it might be sophisticated, however truthfully, it’s fairly easy! Certain, there’s a little bit of prep concerned in dicing the yam, however the steamed yam cake recipe itself is absolutely simple.Take a look at my ideas and methods beneath for making the right yam cake each time!
For those who love yam (taro), don’t miss my Yam Rice recipe for one more scrumptious, savory dish!
Sidenote: In Malaysia and Singapore, the phrase ‘yam’ truly refers to taro, a starchy root vegetable with a gentle, earthy taste. So whereas this dish is technically a taro cake, it’s historically known as yam cake in these areas.
Why This Recipe Is a Should-Attempt
- Easy, foolproof measurements. What I like most about this recipe is how simple the measurements are. Utilizing rice bowls—2 bowls of water, 1 bowl of rice flour, and 1½ bowls of yam—makes it really easy to get the ratio excellent.
- Bursting with taste. I like including loads of dried shrimp (¾ bowl as a result of I can’t get sufficient of it!), fragrant fried shallots, and a touch of five-spice powder. Collectively, they provide the taro cake its daring, savory taste that retains me coming again for extra.
- Excellent texture each time. The combo of rice flour and wheat starch offers the cake a delicate, chewy texture that’s excellent.
- Topping heaven. The toppings make this recipe—crispy fried shallots, spring onions, chilies, and further dried shrimp add the right crunch and taste.
Substances You’ll Want
- Yam – For the most effective texture and taste, use Chinese language or Thai yam (taro), which has a starchy, earthy taste.
- Shallots
- Dried shrimps – The key ingredient in conventional Malaysian and Singaporean yam cake (or kuih) recipes. It provides wealthy umami taste and a pleasant chewiness to every chunk.
- Rice flour – In contrast to common flour, rice flour offers the cake its delicate, chewy texture making it excellent for taro cake.
- Wheat starch – Helps make the kuih softer in texture. For those who can’t discover it, you may substitute it with an equal quantity of cornstarch.
- Water
- Salt
- White pepper
- 5-spice powder – The key ingredient for that signature heat, fragrant taste in Chinese language yam cake.
- Deep fried shallots – Sprinkled on high for added crunch and sweetness. You should buy them pre-fried or fry your individual. For those who can’t discover fried shallots, you may substitute with crispy onions.
- Spring onion
- Pink chilies
Please discuss with the recipe card on the backside of this submit for full particulars on every ingredient.
How To Make Yam Cake
Step 1: Warmth a pan over medium-high warmth and fry the onions and dried shrimp till fragrant, about 3-5 minutes. Add the cubed yam to the pan and fry it with the onion and dried shrimp combination till browned.
Step 2: In a separate bowl, combine the rice flour, wheat starch, and water, stirring till it types a clean paste, ensuring there are not any lumps. Slowly add the flour combination to the pan, stirring till the whole lot types a thick paste. Add the salt, pepper, and five-spice powder, and blend effectively.
Step 3: Pour the combination right into a heatproof bowl or plate and steam over excessive warmth for 45 minutes, or till cooked by means of.
Step 4: To serve, sprinkle with deep-fried shallots, chopped spring onions, sliced chilies, and chopped dried shrimp. A aspect of chili sauce can also be extremely beneficial.
Professional Suggestions For The Finest Yam Cake
- I at all times use a Chinese language rice bowl (not a large, shallow cereal bowl) to measure the elements. Keep on with the two:1:1½ ratio for water, rice flour, and yam to get the right texture each time.
- Wheat starch is essential for that delicate, chewy texture. For those who can’t discover it, cornstarch will work, however wheat starch actually makes a distinction within the remaining product.
- I don’t maintain again on the toppings—crispy fried shallots, contemporary spring onions, and chilies add a great deal of taste and texture.
- I at all times serve my yam cake with chili sauce for that additional spicy kick, which actually takes the dish to the following stage.
Ceaselessly Requested Questions
The chewiness comes from the mix of rice flour and wheat starch. It is a conventional texture for yam cake, and it’s one of many issues that makes it so distinctive and satisfying.
Rice flour is essential to attaining the delicate, chewy texture in steamed yam cake, so all-purpose flour and different varieties of flour usually are not beneficial as substitutes.
The steamed taro cake is completed when it’s agency and holds its form. You’ll be able to test by inserting a toothpick or skewer into the cake; it ought to come out clear with no batter sticking to it. If it’s nonetheless moist, steam it for somewhat longer.
Completely! You’ll be able to scale the recipe up or down by adjusting the ingredient ratios. Simply ensure to maintain the two:1:1½ ratio for water, rice flour, and yam, and regulate the steaming time accordingly.
Let it cool utterly earlier than putting it in an hermetic container. For brief-term storage, you may hold it at room temperature for a day or two. For those who’re storing it for an extended interval, refrigerate it for as much as 4 days. Reheat by steaming for the most effective texture.
This recipe is 44 energy per serving.
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Warmth a pan over medium-high warmth and fry the onions and dried shrimp till fragrant, about 3-5 minutes. Add the cubed yam to the pan and fry it with the onion and dried shrimp combination till browned.
In a separate bowl, combine the rice flour, wheat starch, and water, stirring till it types a clean paste, ensuring there are not any lumps. Slowly add the flour combination to the pan, stirring till the whole lot types a thick paste. Add the salt, pepper, and five-spice powder, and blend effectively.
Pour the combination right into a heatproof bowl or plate and steam over excessive warmth for 45 minutes, or till cooked by means of.
To serve, sprinkle with deep-fried shallots, chopped spring onions, sliced chilies, and chopped dried shrimp. A aspect of chili sauce can also be extremely beneficial.
- I at all times use a Chinese language rice bowl (not a large, shallow cereal bowl) to measure the elements. Keep on with the two:1:1½ ratio for water, rice flour, and yam to get the right texture each time.
- Wheat starch is essential for that delicate, chewy texture. For those who can’t discover it, cornstarch will work, however wheat starch actually makes a distinction within the remaining product.
- I don’t maintain again on the toppings—crispy fried shallots, contemporary spring onions, and chilies add a great deal of taste and texture.
- I at all times serve my yam cake with chili sauce for that additional spicy kick, which actually takes the dish to the following stage.
Serving: 4folks, Energy: 44kcal, Carbohydrates: 10g, Protein: 1g, Fats: 1g, Saturated Fats: 1g, Ldl cholesterol: 1mg, Sodium: 299mg, Fiber: 1g, Sugar: 2g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
