Comments on: Yam Cake Recipe (Or Kuih)

By: cindy

cindy — Tue, 25 Dec 2012 05:20:10 +0000

hi, it is difficult to purchase wheat starch where i live. is there an alternative? would corn starch work?

By: Meena

Meena — Tue, 02 Oct 2012 02:15:52 +0000

the flour must be from the long grain rice. depending on where u live, u can probably it in the supermarket.

By: Rasa Malaysia

Rasa Malaysia — Thu, 12 Jul 2012 16:24:03 +0000

Rice flour is flour milled from rice.

By: Kathleen

Kathleen — Thu, 12 Jul 2012 11:40:55 +0000

Hi, am keen to try to make this but am new to cooking, may I know what exactly is rice flour? Thanks! Looking forward to try!

By: Rasa Malaysia

Rasa Malaysia — Tue, 26 Jun 2012 15:27:47 +0000

No, it will be lacking of the aroma.

By: Sandy Ng

Sandy Ng — Tue, 26 Jun 2012 13:26:54 +0000

If I do not use five spice, will it drastically change the taste?

By: Su-yin

Su-yin — Mon, 16 Apr 2012 21:08:45 +0000

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).

By: Su-yin

Su-yin — Mon, 16 Apr 2012 21:04:36 +0000

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. :)

By: Su-yin

Su-yin — Mon, 16 Apr 2012 21:01:55 +0000

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.

By: Christina

Christina — Fri, 24 Feb 2012 18:19:23 +0000

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.