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Yam Rice (芋头饭)

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Yam Rice Recipe (芋头饭)

Ingredients:

12 oz. yam/taro (cut into small pieces)
3-1/2 cup rice (measured using the smaller rice cup that comes with the electric rice cooker)
2 cloves garlic (finely chopped)
2 shallots (finely chopped)
2 1/2 tablespoons dried shrimp (soaked in warm water, drained and roughly chopped)
10 oz. ground pork or chicken meat (minced)
2 cups water (using a regular measurement cup to measure the water)
5 dried shiitake mushrooms (soaked in warm water, drained and cut into thin slices)
4 tablespoons cooking oil
Fried shallot crisps (for garnishing)
1 scallion (cut into small rounds, for garnishing)

Seasonings:

2 tablespoons sweet soy sauce (kecap manis)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon salt or to taste
1/2 teaspoon sugar
3 dashes white pepper powder
1 teaspoon sesame oil

Method:

Measure the rice using the small rice cooker cup (comes with electric rice cooker). Transfer the rice into your rice cooker and wash and rinse it with water like you are cooking regular steamed rice. Drain the water dry and set aside.

Heat up a wok and add cooking oil. Stir-fry the shallots and garlic until aromatic. Add pork (or chicken), mushrooms and dried shrimp and stir-fry until the meat changes color. Use the spatula to break the ground pork or chicken so they form into small lumps. Add water into the wok and follow by the yam pieces. Add all seasonings and bring it to boil. Add rice into the wok and do a few quick stirs. Transfer everything into the rice cooker and cook it like you are cooking steamed rice.

When the rice is cooked, use the rice scoop to stir the yam rice and loosen it up. Serve immediately with some fried shallot crisps and chopped scallions.

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73 COMMENTS... read them below or add one

  1. stanleytan.net

    Hi, I love the new design of this website. Wow!
    The yam rice looks really good. I shall try to make it when my fiance visits me next time :)

  2. stanleytan.net

    Hi, I love the new design of this website. Wow!
    The yam rice looks really good. I shall try to make it when my fiance visits me next time :)

    By the way, when d you expect your book to be published? Can’t wait to get a copy.

  3. CT

    You are making me very hungry. I am waiting for my friend to go for dinner now. I know no matter what I order tonight, it is not going to be as good as the yam rice.

  4. Tuty @Scentofspice

    Great minds think alike :-) I just posted a similar dish.. but with some sticky rice too.

    I like your new design, Bee.

    Cheers,

  5. Ok… now ihave to go and hunt for Yam :-) It’s there any particular type of yam… because in the fresh market I found also the small Yam and the usual Large Yam…also they came in 2 colors! I saw once a Purple/Magenta Yam too. Hmm … I think better stick to the usual Light one…don’t want to see my whole Yam Rice turned Purple/Magenta :-D

    Would love to get your cookbook too but how? Am now back in Penang :-( When will you be back then? How to order… Hmm unless your family in Penang willing to stock some copies?

    Thanks for the lovely recipe!

    • Yes, yes, I would love to invite Penang bloggers to be a part of my blog, that’s a good idea. How about inviting you guys to guest post on Rasa Malaysia and to further introduce our delicious Penang food? No need to cook, can eat out but just introduce the dishes. :)

  6. noobcook

    I love your version with shiitake mushrooms and minced meat. Yours is so beautifully captured. I love YTF very much too, can’t wait to see your recipe for it.

    Thanks for the mention, so sweet of you! I’ve linked back to your recipe as well =)

  7. DailyChef

    Your pictures always make ordinary dishes turn into culinary delights. It’s fun to read! I’m not the biggest fan of yams, but I do like yam rice. It’s a fun combination when I’m in the mood, and not overpowering :)

    Also, love the website redesign! We just did one too, which was fun :) Let me know what you think of it.

  8. Maybe adults love this dish better? Cos’ my father like Yam Rice and they used to cook it once every weekend. It looks exactly like yours – except thinly shredded lean meat is used. I was ok with this dish when I was a kid, not a favorite definitely because I was not a fan of “OR” (芋头), then I would pick out all the yam, pass it to my father while I enjoy the fragrant rice. Heee heeee…
    But now I am an adult, I believe I can enjoy this dish without being too picky and still…love the fragrance….

    Here, we find Yam Rice in some braised duck rice stall but they don’t give so much HO LIAO….:)

  9. Wow – never had anything like this before, but boy, it looks great! Definitely need to save it for the next time I visit my local Asian market.

  10. I love anything with yam. This yam rice is something I can never get bored with. It will be heaven to go with some sambal belacan… Your yam rice looks gorgeous!

  11. I have never cooked this at home, but I like the famous yam rice in Bukit Mertajam because the yam rice is accompanied with a tasty soup with pig innards and their concoction of dark soya sauce.

  12. my guess is that asian dishes are derivatives of each other :) in cebu, philippines we have sinanduloy, very similar to the yam rice description but we use sweet potatoes instead of yam. varieties include the use of coconut milk together with water or plain water by itself. the biggest difference though is that we don’t include meats as part of the dish. love this one and is worth trying out :)

  13. I love yam rice! Always something I eat when I go home. I’ve never actually cooked it with meat (as the ones I’ve eaten only have dried shrimp), but it’s a good idea. Will have to try adding that in next time.

    P.S loving the new design!

  14. I was introduced to yam rice back in Penang as well. Had them with Bak Kut Teh, and Yong Tau Foo. I know one of the better place for yam rice is in BM, right?
    And there’s one coffee shop in Klang, named Tien Chuan that serves delightful yam rice. But its different than the usual. You must try this if you’re ever in Klang.

  15. i made this today. tasted sooo good. the only thing was that i think it needs a bit more water for the rice to fully cook. perhaps i added a bit more taro than called for but i love taro!

      • Tina

        Hi, can you give us the weight of the rice used and the quantity of water (ml)? My rice cooker didn’t come with different size cups. Thanks… looking forward to try this as just so happens I have some yam!

  16. Carly

    Dear Nyonya Food.
    I am so lucky to find your website. Every receipt inside there . they are so great. To-night we will have Yam Rice for dinner. looking forward for that. Thanks so much! Have a good day.

  17. Sounds (and looks) delicious. I must give it a try. I love eating yam as well but have never tried yam rice. I look forward to your yong tau fu recipe too….one of the things I miss from the year I spent in Singapore.

  18. Mei

    I love yam rice. I would like to suggest a slight variation: I use squash/pumpkin cubes instead of taro, which is difficult to find and expensive in the UK. I stir fry the squash cubes until soft first and set them aside, adding them back into the pot 10 minutes before the rice is fully cooked. The squash adds a sweetness to the rice that I don’t get from yam ^^

  19. annie

    Aloha Bee

    You’d be proud that I tried making both the yam rice and chai buey this morning and they came out great. Thanks for sharing your recipes with us.

  20. Jasmine

    I have a question regarding adding water to the rice. After stir-frying the rice with the other ingredients in the wok and transferring everything to the rice cooker, do I need to add anymore water? Do I just start the rice cooker as it is? Thanks.

  21. Thomas

    I tried making this recipe but it didnt really turn out fine. The sauce in the wok tastes fantastic, but the problem starts when I start to cook the rice. The water seems too little to cook that big amount of rice (3 and a half cup). When I transfer the rice and the sauce into the rice cooker, you can barely see the sauce covering the rice, which already seems to me a bit problematic as the usual way of cooking rice is to have water covering the rice.

    And in less than 10 min of cooking, the rice cooker switch jumped to ‘keep warm’, with not much sauce left and the rice still very uncooked. I have to keep adding water and it still doesnt cook well. In the end I have to separate the rice into half and add more water to cook it. The flavour has been thinned out so much I have to add more soy sauce to it.

    Can you please confirm the amount of rice and water are correct as in recipe? Thanks.

    • The amount of water is right as I measured my ingredients precisely. The water was above the rice level when I put it into the rice cooker. Your rice might be an old crop that absorbs water faster and requires more water. I use “new crop” rice. Different rice cooker also tends to cook differently…

      • Thomas

        It is a similar cup I used too that comes with the rice cooker. Is the 2 cup of water from the same cup too? It’s just that from my usual rice-cooking rule, always use at least 1:1 ratio for rice and water. So when I read this recipe that says 3.5:2 rice:water I was a bit sceptical. Not to mention when you add the water to the ingredient in the wok, some water will already be absorbed before the rice is added in. I still think this is a great recipe from the flavour of the sauce, just that next time I will add in much less rice thats just enough to be covered by the sauce.

  22. nice!!!!!!! love yam rice! but how many persons do this recipe served? would appreciate that information in other recipes as well so that i know if i’m cooking for the family or for myself.

  23. Barbara J

    I’ll be cooking the yam rice for lunch tomorrow, wish me luck! :) Since I cook for one, what is your take on freezing extra yam rice? Is it done?

    TIA.

  24. lauren

    hi Bee,

    i made the yam rice last night and it was delicious. my mum used to cook this for me growing up. thank you for sharing this recipe.

  25. okunade oluwagade

    Just stumble on this cause i want to carry out a research work on yam in malaysia, i’m happy seeing lovely delicacy made with yam in Asian country. you’re doing a good job. The yam rice looks good& the design on your web page is nice. i wish to try it here in Nigeria. thanks you’re doing a great job.

  26. I’m making this tonight for my family but don’t own a big rice cooker. Hopefully it will be as good cooked on stove top. My yams are waiting!

  27. stephanie

    hello i would like to try this recipe. i have a rice cooker but don’t have the cup. would you please tell me what is the volume of this small cup that you use? thank you

  28. Hi, when i was in Daman Sara Malaysia a couple of years ago i sampled some delicious yam deserts. They were of pastel colours, small rectangular shape, made with yam, they were slightly sweet and chewy. Do you have a recipe for these please?

  29. Katerine

    Nice of course and good for family food. But I prefer do it with grill ingredients made in Redmond 4502 multicooker, with it the meal can be served on holidays. It is very handy!

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