Added by: Norah Added on: November 22, 2019
Hello everyone. Welcome to Norah’s Cooking Diary.
In this video I am going to share with you a Steamed Yam Cake Recipe.
A delightful fragrance that oozes with the aroma of fried shallots and mouth-watering fried dried shrimps covering the soft and flavorful yam cake will leave you craving for more.
Steamed yam cake is a Chinese “kueh” (snack/delicacy) that is well loved in Malaysia and Singapore by both the young and old alike. Yam is also known as taro in some countries.
There are many versions of steamed yam cake recipe. There is no right or wrong recipe for a delicious steamed yam cake. Each recipe is individually adjusted to suit its region and community.
If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
Happy cooking 😉
Several notes here to share with you:
Here is a quick rundown of the recipe:
Mix rice flour and wheat flour with plain water in a bowl and then set aside. Soak the dried shrimp with hot water until they are softened.
Slice the shallots thinly and transfer them into a bowl. Slice the chives into small pieces and transfer them into a bowl. Deseed and chop the red chilies into small pieces and transfer them into a bowl. Chop the softened dried shrimps into a fine mince and transfer them into a bowl. Chop the garlic into a fine mince and transfer them into a bowl. Slice off and discard the skin of the yam about 0.5cm thick from it flesh. Cut the yam into cubes about 1cm thick and transfer them into a bowl.
Heat up the cooking oil in a stir fry pan over MEDIUM heat until it is hot. Deep fry the sliced shallots until they are golden in colour and then switch OFF the heat. Continue to stir the shallots to further brown them in the hot oil. Remove the fried shallots with a spatula and strainer. Remove the cooking oil in the pan with a ladle leaving about 3 Tbsp in the frying pan. Add mince garlic into the pan and stir fry over MEDIUM heat until they turn golden in colour. Add the chopped dried shrimp to the pan and stir fry for 2 to 3 mins. Add sugar and light soya sauce to the pan to season. Continue to stir fry the mixture until they are slightly drier and then transfer them to a bowl.
Return about 5 Tbsp of cooking oil into the pan and heat the oil up over MEDIUM heat. Add the yam cubes into the pan and stir fry them for 4 to 5 mins or until they turn into pale golden in colour and are still soft to touch. Over browning the yam will make the yam’s outer layer very chewy after steaming. Add salt, ground white pepper and five spice powder to the pan to season. Continue to stir the mixture for 1 min to mix well and then transfer them into a bowl.
Add chicken stock to the pan and bring them to a boil over LOW heat. Once the chicken stock come to a boil, stir the rice flour mixture while pouring them into the pan. Constantly and vigorously stir the mixture with a whisk until the mixture is thickened. Switch OFF the heat once the mixture reaches its preferred consistency. The thicker the consistency is, the firmer the cake will become after steaming. Add the cooked yam cubes and 2 Tbsp of the fried dried shrimp prepared earlier into the mixture and mixed them together. Transfer the mixture to a steaming dish and steamed them over MEDIUM to HIGH heat for 40 to 45 mins.
After 40 mins carefully remove the hot dish from the steamer. Immediately spread the fried dried shrimps prepared earlier evenly on top of the yam cake. The shrimp bits will stick to the yam cake’s surfaces much easier while the cake is hot. Leave the yam cake to cool completely before cutting.
Happy cooking 😉🧡