Yam cake or Taro cake (芋头糕) is an unforgettable traditional Chinese dish that is beloved by many Asian countries, such as Malaysia, Singapore and Hong Kong. The base of the kuih made from rice flour and yam provides a perfectly fluffy and dense texture. It is then topped with dried shrimp and scallions and served with chilli sauce. Savoury goodness.
Here, at Foodpanda, we love exploring and writing about foods closely related to culture and represents authenticity. Therefore, it should come as no surprise that we would soon release a recipe for this nostalgic delight.
Taro cakes have been around for more than thirty years, which recipes passed down from one generation to the next. We simply cannot let this delicious dish be forgotten! Therefore, here is an authentic yam cake recipe you can try at home for the upcoming Chinese New Year!
Ingredients:
(For the kuih)
- 1½ bowls of yam, diced into small cubes
- 1 bowl of rice flour
- 2 tablespoons of wheat starch or cornstarch
- 2 bowls of water
- ½ – ¾ bowl dried shrimps, adjust according to preference
- 5 shallots, finely chopped
- 1 teaspoon five-spice powder
- ½ teaspoon of salt
- ½ teaspoon of Sarawak white pepper
(For the toppings)
- Deep-fried shallots
- Spring onions/ scallions, sliced finely
- Red chillies, sliced finely
- Dried shrimps, chopped finely and fried (optional – you can just put more heh bee in the actual cake)
Instructions:
- Over medium-high heat, fry the onions and dried shrimps until fragrant for about 3 to 5 minutes. The colour of the ingredients would change slightly.
- Next, add in the cubed yam and fry them along with the mixture of onions and dried shrimp until brown.
- In a large bowl, mix the rice flour, wheat starch and water. Stir until the paste forms a smooth texture. Ensure that there are no lumps in the flour mixture.
- Mix the flour mixture with the fried ingredients slowly until a thick paste is formed. Add in the salt, Sarawak white pepper (more fragrant than regular pepper) and five-spice powder. Mix well.
- Pour mixture into a deep large aluminium pan and steam over high heat for about 45 minutes. To know when the cake is cooked, use a fork and poke into the cake, if no residue sticks to the fork, the cake is cooked!
- Cut the cake into 2-inch slices and sprinkle on the toppings. Serve with some chilli sauce or sambal.
- Alternatively, pan-fry the cake slices before serving to give a crispy outer and a soft inside. Enjoy!
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