Yam Cake (MM#8 - Savoury Cake)

Yam Cake

Yam Cake - a popular savory cake amongst Chinese communities in Malaysia and Singapore especially for breakfast. It is also my family's all time favourite. Although we can get it from the food stalls but the taste is vary depend on the cook. To me, mum's spicy and peppery yam cake is the best (always *_^). It was the first time for Tak to enjoy this delicious cake. He had his with heaps of fried shallot and dark soy sauce. Told him about another way of enjoying this cake, he already "ordered" it for dinner. Yeap... I love deep fried yam cake too!

Ingredients (6-8 servings):
170g fine rice flour
40g tapioca flour
500ml water
1 tsp salt
½ tsp ground white pepper
¼ tsp Chinese 5-spice powder
½ tsp chicken or fish stock (powder)

300g yam, peeled and diced
50g dried shrimp, soaked and chopped coarsely
5 nos. shallots, sliced thinly
2 tbsp cooking oil
1 no. red chili, seeded and sliced
1 stalk spring onion or chervil, chopped

  1. In a large bowl, prepare batter and set aside.
  2. Heat oil in wok, stir in yam and stir fry until lightly browned. Remove yam from wok and set aside.
  3. Stir in shallot to the the same wok, fry until golden brown. Remove from shallot from wok and set aside.
  4. Stir in dried shrimp and fry until the aroma is released. Pour the batter in the wok, stir in yam and half amount of fried shallot. Stir until the batter is thickened.
  5. Transfer batter into a lightly greased 8" pan, steam for 30-40 minutes. Cool completely in the pan.
  6. Slice and garnish with red chili, fried shallot and spring onion.

Note: Brought this dish to Monthly Mingle's party, it is interesting to see the collection of savoury cakes from around the world.

Comments :

10 comments to “Yam Cake (MM#8 - Savoury Cake)”
m3rni3 said...

oh my god .. i remembered making this when i was doing home economics during my secondary school years .. hehehe

Lydia said...

my econ class is my mum's kitchen!! used to admire those attending econ class... i was in the science class... think about it, it was long long time ago!!

Meeta said...

a very interesting combination, Lydia. Glad you brought this along to the MM!

Arfi Binsted said...

lovely entry!

Anonymous said...

Hello Lydia,

I came across your site through Meeta's Savory Cake Monthly #8. I am going to try this, but first with some questions need to be answered.

Are you using Chinese yam, which is white, for this recipe? The picture looks like you are also using purple yam. Is the white primarily from the flours or from the yam?

Thanks so much!

Lydia said...

Hi Nora,

In Asia, we called it yam but I think other countries called it Taro. There are big and small (wild) taros, for this cake I used the big one.

If you can find the cut yam, you can see the colour inside. There are purple-pinking and yellowish flesh yam. Either one can be used for this dish (I used the purple-pinkish one). I have tried both types and they are indifferent in term of taste.

Hope this help... happy cooking!


Losing My Faith said...

Thanks alot for your recipe. I trying this out now . Will update u if success. I only 2 person here.

Lia said...

Thanks Lydia for sharing this recipe. Cooked this today and its delicious! Even my husband and son loves it. Will be cooking this again next week to bring to friends house. Lia, Sydney

Lydia said...

Glad that your family liked this cake and hope your friends liked it too.
Thanks for dropped by here.

Anonymous said...

It was really yummy! Thanks for sharing this wonderful recipe.


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