Yam Cake Recipe

4.53 from 57 votes
Recipe IndexRecipe

This post may contain affiliate links. Please read my privacy policy.

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.

Yam cake cut into pieces and served on a plate.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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!

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

Chinese steamed yam cake served with chili sauce.
  • 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

Ingredients for yam cake recipe.
  • 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

Stir-fry shallots, dried shrimps, and yam in a pan.

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.

Add the rice flour mixture to the pan and cook with the yam.

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.

Chinese steamed yam cake in a steamer.

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.

Yam cake or Orh Kuih, sliced into pieces and ready to serve.

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

Penang Or Kuih topped with dried shrimp, fried shallot crisps and scallions.
  • 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

Why is yam cake chewy?

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.

Can I use a different type of flour instead of rice flour?

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.

How do I know when it is cooked through?

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.

Can I make this recipe in a larger or smaller batch?

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.

How do I store the leftovers?

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.

How many calories per serving?

This recipe is 89 calories per serving.

Authentic yam cake recipe popular in Malaysia and Singapore.

Other Delicious Malaysian Kuih Recipes

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.53 from 57 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 Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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
  • 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

Nutrition

Serving: 4people, Calories: 89kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 4mg, Sodium: 594mg, Potassium: 58mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 111IU, Vitamin C: 17mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





51 Comments

  1. Cecilia says:

    5 stars
    Thanks for sharing the recipe. It was a simple and easy to follow recipe. However i couldn’t figure out where to buy the wheat starch hence I skip it. The yamcake turn out fine without wheat starch.

    1. Rasa Malaysia says:

      Good to know.

  2. Annie says:

    For the yam steam cake what of bowl u use to measure the ingredients

  3. Rasa Malaysia says:

    Hi Melissa, this recipe is from a guest blogger and I have personally tried it. It worked fine and no soggy and gooey result.

  4. Maybeline says:

    A bowl equals to how many cups?

    1. Rasa Malaysia says:

      You can use two cups.

  5. Basil&mint says:

    Hi I tried this recipe twice. Came out nice but my husband thinks that there is a faint cocroach taste/smell. Is this caused by rice flour that I used? They are fresh flour though. Any idea? Thanks.

    1. Rasa Malaysia says:

      Yes, it might be that your rice flour is stale.

  6. Nuanta says:

    This recipe can fit in what size of try?

  7. Bali Tour says:

    Thanks for the recipe
    i will try to make it :D

  8. melissa says:

    Hi Bee Yin,

    Reading the posts, it seems that the bowl measurements of ingredients are kind of tricky for many. Will u pls consider to convert them to the standard measuring cup measurements?

    Thanks,

    1. Rasa Malaysia says:

      This recipe was contributed by a guest blogger. The bowl measurement works I had tried this recipe before.

  9. Joanne says:

    I found frozen yam at the Indian grocery. The regular grocery stores keep labeling sweet potato as yam which isn’t right. Raw yam is toxic, so I was careful not to touch them with bare fingers as they may get a burning sensation.
    Thanks for the recipe! It turned out very well. Sure satisfied my cravings.. :)

  10. lizzie says:

    Hi Bee may i suggest instead of bowl measurment, what if you pour any form of liquid in the measurement cups and this will be easy for your readers or participants interest. Hope my suggestion is useful.
    Asian cakes is flexible, whereas western cakes must have the accurate ratio.

    1. Rasa Malaysia says:

      Thanks Lizzie.