Yam Cake Recipe (Or Kuih)

Yam cake cut into pieces and served on a plate.

4.55 from 59 votes

Yam Cake Recipe (Or Kuih)

Chinese Steamed Yam Cake (Or Kuih) is one of my favorite savory treats! Made with tender yam pieces, dried shrimps, and rice flour, it boasts a wonderfully soft, chewy texture. A beloved classic in Malaysia and Singapore, this delicacy is perfect as a snack or light meal—especially during tea time or family gatherings.

Prep Time10

Cook Time50

Total Time1

Course: Cake

Cuisine: Malaysian Recipes

Keyword: Yam Cake

Servings: people

Author: Bee Yinn Low

Ingredients

For the kuih:

2 tablespoons oil
5 cloves shallots peeled and finely chopped
3/4 bowl/cup dried shrimps soaked in warm water, drained and chopped corsely
1½ bowls/cups yam/taro diced into 1-2 cm cubes
1 bowl/cup rice flour
2 tablespoons wheat starch
2 bowls/cups water
1 teaspoon salt
½ teaspoon ground white pepper
1 teaspoon five-spice powder

For the toppings:

1/2 bowl/cup dried shrimps, optional chopped finely and fried with oil
fried shallot crisps available in Asian stores
1 red chili seeded and sliced finely
1 stalk spring onion cut into rounds

Instructions

Heat a pan over medium-high heat, add oil, and sauté the shallots until slightly softened. Add the dried shrimps and cook until aromatic, about 3–5 minutes. Add the cubed yam and stir-fry continuously until the surface begins to brown.
In a mixing bowl, combine the rice flour, wheat starch, water, salt, white pepper, and five-spice powder, stirring until smooth and free of lumps. Slowly add the mixture to the pan, stirring until it thickens into a paste.
Pour the mixture into a rectangle pan and steam over high heat for 45 minutes, or until fully cooked. To check the doneness of yam cake, insert a toothpick into the center of the cake. If it comes out clean and dry (not wet), the cake is fully cooked.
Remove the yam cake from the steamer, let cool for 5-10 minutes. Garnish the top with dried shrimps (optional), fried shallot crisps, red chilies, and spring onions. Cut into pieces and serve with a side of chili sauce, and/or hoisin sauce.

Notes

Recipe Source: Bread et Butter

- You can use a Chinese rice bowl to measure the ingredients. Stick to the 2:1:1½ ratio for water, rice flour, and yam to get the perfect texture every time. If you like the yam cake less "cakey," you may add 2-3 more tablespoons to the batter.
- You may use an American measuring cup for measurement.
- Wheat starch is key for that soft, chewy texture. If you can’t find it, cornstarch will work, but wheat starch really makes a difference in the final product.
- I don’t hold back on the toppings—extra dried little shrimps, fried shallot crisps, red chilies and fresh spring onions add loads of color, flavor and texture.
- I always serve my yam cake with chili sauce for that extra spicy kick, which really takes the dish to the next level. You can also serve it with Hoisin Sauce, or if you are in Malaysia, you can serve it with sweet date sauce called Tee Cheo.

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