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Recipe by: Bread et Butter, Su-Yin Koay
For the kuih:
• 1½ bowls yam, diced into 1-2cm cubes
• 1 bowl rice flour
• 2 tablespoons wheat starch*
• 2 bowls water
• ½ – ¾ bowl dried shrimps (heh bee) – I used ¾ bowl because I cannot express how much I love an abundance of it in or kuih
• 5 shallots, finely chopped
• 1 teaspoon five spice powder
• ½ teaspoon salt
• ½ teaspoon white pepper
For the topping:
• deep fried shallots (I buy mine ready fried from Chinatown)
• spring onions, sliced finely
• red chillies, sliced finely
• dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)
Method:
1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.
2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.
3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.
4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.
5. Add the salt, pepper and five spice powder, and mix well.
6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.
7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.
* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.
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Hi, I am from Penang and missed this or kuih. I can actually get most of the ingredients and so I think I can try to make it. I like eating my or kuih with tee cheo (sweet sauce) but I think it will be impossible to get where I am. Thank you for the recipe.
You’re very welcome, and I hope you do try making it. :)
This looks beautiful! The presentation is marvelous! I wonder I can order this from around where I live, because chances are that I can’t make it this pretty :)
i love or kuih soooo much..
Hi there,
I have shared your recipe on our blog.
Thanks for such a great recipe.
Gothi
What a wonderful guest to get to your beautiful blog Bee. Thank you for sharing such an intriguing recipe Su-yin. I love savoury snacks, and this is something entirely different from anything I’ve ever heard of. Love the topping and the dipping sauce, as also the rice bowl measures! Gorgeous post!
Beautiful and most enticing photos of the Yam Cake. Must try this recipe soon.
Everybody needs family food and cooking is a part of our family history! This is a beautiful cake with the simple measurement indeed. Thanks Bee and Su-Yin :)
Just wanted to pop over and say hi over here ^^ Looks interesting, never had yam cakes, is it inda chewy like mochi? If so, I’m sold…
Nope it’s not chewy as it’s plain rice flour that’s used (not glutinous rice flour). It’s still delicious though! :D
Very, VERY nice. Well done!
The dish looks lovely. I do understand you love for shrimps.
Here we go again.. Bee and Su Yin in the same room. This blog is wayyy too sexy!! :) And so does is this yam cake. I think i had it once and i loved it but i had no clue how to make it. Mystery solved! Thanks for sharing!
Zen – you sure have tried many exotic Malaysian/Asian foods. That’s great. I love a chef that has a “global” palate, it make you appreciate food so much more, right? :)
This looks delicious! I love the simplicity of it. Thanks for sharing it with us.
Hi, can I know if the bowl which you mentioned is the normal bowl we (Chinese) used to eat rice?
Yes.
I like to eat yam cake and tried to make this dish but have doubt on the ingredient, 5 shallot or 5 onion? because for the Method 1, you mentioned it as onion, abit confusing.
Shallots.
Oh this looks so good!
My mom adds lap cheong and minced pork for the topping. She sprinkles the julienned chilli on one side so that the little ones can also enjoy. ingredients are easily available in the US asian food markets. Buy the big taro. I cheat on the cooking time by microwaving!
Can this be made without the rice flour? I’m trying to eat less carbs.
Thanks
No, sorry. It will not work.
Thanks for sharing this yam cake recipe….made it and it tasted so good. Had lots of compliments on it….can’t wait to try others.
Tried it with the correct flour this time. Eating it warm with Maggie Chilli Sauce completes the yummy. I added Chinese sausage. Delicious! I’m off to try your Kuih Dadar next. Ribuan terima kasih for sharing!
i really want to try this recipe but you put 1 bowl rice flour and 2 bowl water. What kind of bowl to be used. Can you convert them to cup and to ml.
Also can i pour the mixture to non stick pan and cook it on stove instead of steaming it? If yes, how to do it and how long to cook it?
It needs to be steamed I’m afraid, cooking it on the stove won’t give you the same “kuih” effect (and won’t be able to but them into slices).
Hi, I would like to get some clarification of the bowl used as a measurement for this Yam Cake. Are you referring to the typical Chinese rice bowl? Thanks.
Sorry just saw a post about the bowl clarification. How much does this recipe produce?
Just tried this recipe and no matter how long I steam, I can’t get the top part of the cake to “cook”. It’s still a little gooey. :( I tried for 2 hours! I don’t know if there’s something wrong with my steamer or I added too much water? But I followed using the ricebowl measurements! Sigh… on the plus side, though my yam cake looks ridiculous, it tastes nice!
Hi, can i check with you that how many serving does this recipe write for? i mean by the end, how big is the yam cake…
I love to make Yam cake too but Ipoh style . We added in some fried minced 菜蒲 inside the yam cake and as part of the topping !! Use some tapioca flour with the rice flour as it will give the texture QQ . Some shops steamed and mashed some yam and cooked with the batter.
Hey,
I tried your recipe and it seems like it lacked saltiness in the final product. You may need to clarify or give a rough estimate for the bowl to be used as I feel the 0.5 teaspoon salt is not enough if bigger bowl is used.
And, if the paste we get after pouring in the rice flour mix is suppose to be real sticky before we steam it?
Nice recipe though for the toppings at least as my cake is tasteless in this try =(
Thanks for the feedback. If you read the post, you’ll see that it mentions any Chinese rice bowl (which to my knowledge, are usually fairly small, and about the same size). At any rate, it’s advisable to taste the yam mixture, and adjust the seasonings to suit your taste.
And yes the mixture should become a thick, sticky paste.
Hi there. I tried this recipe last night, and it turned out SUPERB. Wonderful taste. Some adjustment to the salt, pepper and all spice are needed, as the original recipe was a bit bland.
Glad you liked it. I think I’m just someone who doesn’t use much salt in my cooking! But good to hear that you adjusted the seasonings to good effect. :)
Tried to make some oday but somehow didn’t turn out well. Couldn’t get the top part to cook. Maybe i cut my yam cubes too big. Will try again. But it taste good!
I tried two different recipes. One using rice flour +tapioca flour = tasted good bit kinda hard not soft. The one with cornstarch+ rice flour was softer. Next I will try with wheat starch and will let you know my verdict. Like you I love rshrimp. Will try most recipe with shrimp fresh or dried.