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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.
Steamed Yam Cake Recipe
Whenever I visit Malaysia, I always treat myself to a variety of kuih, the local sweet or savory cakes. One of my all-time favorites is yam cake, made with yam (known as taro in the US). Despite how much I love it, I had never tried making kuih in the US—until now.
Yam cake, or “or kuih” (sometimes spelled “orh kuih”), literally translates to “yam” and “kuih,” which means snack or cake in the local Malay language. This dish is incredibly popular in Malaysia and Singapore. (In Singapore, kuih is spelled as kueh.) It’s a steamed cake made with yam pieces, dried shrimp and rice flour, then topped with more dried little shrimps, crispy fried shallots, spring onions, and chilies. I love pairing it with a spicy chili dipping sauce—it’s such a flavorful combo!
For the longest time, I didn’t try making this dish because I thought it would be complicated, but honestly, it’s pretty simple! Sure, there’s a bit of prep involved in dicing the yam, but the steamed yam cake recipe itself is really straightforward.Check out my tips and tricks below for making the perfect yam cake every time!
If you love yam (taro), don’t miss my Yam Rice recipe for another delicious, savory dish!
Looking for more delicious Malaysian kuih recipes? Check my Onde-onde (Ondeh-ondeh) recipe next!
Sidenote: In Malaysia and Singapore, the word ‘yam’ actually refers to taro, a starchy root vegetable with a mild, earthy flavor. So while this dish is technically a taro cake, it’s traditionally called yam cake in these regions.
Why This Recipe Is a Must-Try
- Malaysian heritage recipe. Passed down for generations in Chinese households in Malaysia and Singapore, this recipe uses simple, traditional measurements: 2 bowls of water, 1 bowl of rice flour, and 1½ bowls of yam. You can easily swap rice bowls for measuring cups!
- The Toppings. I love adding plenty of dried shrimps because I can’t get enough of them. Combined with aromatic fried shallot crisps and five-spice powder, they give this yam taro cake its bold, savory taste.
- Chewy and soft texture. The mix of rice flour and wheat starch gives the cake the signature texture that’s just perfect.
- Nostalgia. My late mom and grandmother used to make trays of this kuih for our big family. The taste still lingers on my palate to this day. If you grew up in Malaysia or Singapore, you absolutely have to try this recipe.
Sidenote: In the past, traditional Malaysian kuih recipes were measured using bowls and kati. The kati (also spelled catty) is an old unit of weight used in many parts of Asia. It originated in China but was widely used in Southeast Asia.
Ingredients You’ll Need
- Yam – For the best texture and flavor, use Chinese or Thai yam (taro), which has a starchy, earthy flavor.
- Shallots
- Dried shrimps – The key ingredient in traditional Malaysian and Singaporean yam cake (orh kuih) recipes. It adds rich umami flavor to each bite.
- Rice flour – You can’t make this recipe without rice flour, as it provides the iconic soft and chewy texture of an authentic yam kuih.
- Wheat starch – Helps make the kuih softer in texture. If you can’t find it, you can substitute it with an equal amount of cornstarch.
- Water
- Salt
- White pepper
- Five-spice powder – Imparts its signature warm and earthy aroma in Chinese yam cake.
- Sprinkle generously on top for added crunch and fragrance. You can find them pre-fried in plastic bottles at Asian grocery stores.
- Red chilies
- Spring onion
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Shopping Guide: I always look for a taro root with firm, smooth, medium brown skin with a slightly purple tint. Avoid those with soft or black spots, or a slimy texture. A fresh taro should have a mild, earthy smell. If it has a sour or rotten odor, it’s likely spoiled.
How To Make Yam Cake
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Pro Tips For The Best Yam Cake
- 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.
- 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.
Frequently Asked Questions
The chewiness comes from the combination of rice flour and wheat starch. This is a traditional texture for yam cake, and it’s one of the things that makes it so unique and satisfying.
Rice flour is key to achieving the soft, chewy texture in steamed yam cake, so all-purpose flour and other types of flour are not recommended as substitutes.
The steamed taro cake is done when it’s firm and holds its shape. You can check by inserting a toothpick into the cake; it should come out clean with no batter sticking to it. If it’s still wet, steam it for a little longer.
Absolutely! You can scale the recipe up or down by adjusting the ingredient ratios. Just make sure to keep the 2:1:1½ ratio for water, rice flour, and yam, and adjust the steaming time accordingly.
Let it cool completely before placing it in an airtight container. For short-term storage, you can keep it at room temperature for up to a day. If you’re storing it for a longer period, refrigerate it for up to 4 days. Reheat by steaming for the best texture.
This recipe is 89 calories per serving.
Other Delicious Malaysian Kuih Recipes
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Yam Cake Recipe (Or Kuih)
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
-
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making, and I followed the recipe to a tee. You can’t mess this up. 10/10. I brought it to a gathering and everyone said that it was PERFECT! Better than the one you get from some hawkers in Malaysia.
Hi Janice, thanks for your comment, I am so happy you tried my recipe. :)
My most used recipes for any pot luck dish. Very well like among my friends n relatives. I usually add some mushrooms and Chinese sausages. Yummy one of my favourite dish
Awesome Ms Lewis! :)
Do you have to boil the yam before adding to the ingredients?
No need.
Can I add in dried mushroom?
Hi Jane. Yes you can add reconstituted dried mushrooms. Chop them into small pieces.
Can i add more wheat starch as I like it soft?
You can try!
Hi, what can i replace if i don’t have 5 spice in hand?
Skip.
What can I replace the heh bee with as my son cannot eat prawns?
Heh bee is a must in or kuih.
Try replacing with Chinese sausage instead like luobuo gau (radish cake instead of yam). Cut sausage into small pcs and fry, the rest as per recipe. Hope it helps those allergic to prawns.