Steamed Yam Cake Recipe

Name: Steamed Yam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g rice flour; 30 g wheat starch; 350 g yams, diced into cubes; 50 g dried shrimp, soaked and chopped coarsely; 4 teaspoons shallots, sliced; 240 ml water; 320 ml water; 2 tablespoons cooking oil; 3/4 tablespoon salt; 1 teaspoon sugar; 1 dash pepper; Savoury topping; 2 tablespoons cooking oil; 6 ounces dried Chinese mushrooms, soaked and diced; 60 g preserved radish, soaked; 2 ounces Chinese sausage, diced; 1/2 teaspoon sugar; 2 tablespoons soy sauce; 1 dash pepper; 1 dash five-spice powder; 1 stalk spring onion, finely cut; 2 teaspoons deseeded red chilies, chopped

Servings: persons

170 g rice flour
30 g wheat starch
350 g yams, diced into cubes
50 g dried shrimp, soaked and chopped coarsely
4 teaspoons shallots, sliced
240 ml water
320 ml water
2 tablespoons cooking oil
3/4 tablespoon salt
1 teaspoon sugar
1 dash pepper
Savoury topping
2 tablespoons cooking oil
6 ounces dried Chinese mushrooms, soaked and diced
60 g preserved radish, soaked
2 ounces Chinese sausage, diced
1/2 teaspoon sugar
2 tablespoons soy sauce
1 dash pepper
1 dash five-spice powder
1 stalk spring onion, finely cut
2 teaspoons deseeded red chilies, chopped

1
Grease one 7 inch square tin with cooking oil.
2
Set aside Start cooking water in a steamer.
3
Meanwhile, prepare Step (3) to (5).
4
In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
5
Set aside.
6
Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
7
Add yam and 320 ml water and bring mixture to a boil.
8
Reduce heat and add batter prepared in (3).
9
Season with salt, sugar and pepper.
10
Keep stirring.
11
When batter thickens (but not'solidifies'), dish out to prepared tin.
12
Steam yam cake over rapid boiling water for 1 hour.
13
Meanwhile, prepare the savoury topping.
14
Heat 2 tbsp oil in a pan.
15
Fry the reserved shallots till fragrant.
16
Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
17
Season topping with sugar, light soy sauce, pepper and five spice powder.
18
Dish out and set aside.
19
When yam cake is cooked, let cool for 30-45 minutes.
20
Spread topping on top of yam cake (as shown in picture).
21
Garnish with spring onion and chopped chilies.
22
Serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 170 g rice flour, 30 g wheat starch, 350 g yams, diced into cubes, 50 g dried shrimp, soaked and chopped coarsely, and more.

Yes, Steamed Yam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steamed Yam Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions