Thursday, May 19, 2016

Steamed Yam Cake (芋头糕)

Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)

700g yam, cut into small cubes
1/4 tsp five-spice powder

250g rice flour
40g tapioca flour (or cornflour)
30g wheat starch (澄麵粉)
1250ml water
3 tbsp cooking oil

1 tsp salt
1.5 tsp sugar
3/4 tsp white pepper
2 tsp chicken bouillon powder (optional)
1/4 tsp five-spice powder

150g dried shrimps (washed, soaked for 10 min, then blitz in food processor or chopped)
6 cloves garlic (47g), minced
5 shallots (100g), finely sliced 
cooking oil

spring onions, chopped finely
red chillies
ground toasted peanuts (optional)
toasted white sesame seeds (optional)

  • Sift rice flour, tapioca flour and wheat starch together into a large mixing bowl.  Add in water and stir to combine.  Make sure there are no lumps in the mixture.  Then add in the seasonings and oil.  Mix well and set aside.

  • Heat about 4 tbsp oil in a wok, fry shallots until golden brown.  Drain and set aside.

  • With the remaining oil in the wok, fry garlic until golden brown.  Transfer into a bowl.

  • Heat about 3 - 4 tbsp oil; fry the dried shrimps until fragrant.  Transfer into a bowl and set aside.

  • In the same wok, put in yam cubes and sprinkle 1/4 tsp of five-spice powder over it and stir fry for about 4 - 5 minutes (you may add a little oil if it's too dry). Meanwhile get ready steamer by bringing water in a wok to the boil.
  • Place the bowl of batter on a steaming rack over the boiling water. Keep stirring the batter until it is thickened.  Then add in fried yam cubes and combine well.

  • Transfer the mixture into a 25cm round steaming pan and steam over high heat for about 50 - 55 minutes (or until the yam is soft when you insert a chopstick into it). [There will be some liquid on the surface of the yam cake, which will be absorbed as the cake cools down].
  • While the yam cake is still warm, sprinkle the toppings evenly over the top.  
  • To serve, garnish with chopped spring onions, chopped chillies and sesame seeds and/or ground peanuts.
Note:  Instead of using one steaming pan, I used four 8"x4" aluminium foil food containers.


  1. V , I think your yam cake looks way better than the one I made last CNY :D Love the fried shallots topping ! Will have to bookmark this .

    1. Hi Anne thanks for your compliments. I agree, the fried shallots do make a difference, it gave a different aroma from the fried garlic. In fact this is the first time I put fried shallots. They are expensive here. Looking forward to see your yam cake .

  2. Can I trade my raspberry tart with our yam cake? I LOVE LOVE this childhood favourite!

    1. Oh yes, yes I definitely will trade mine for your yummy raspberry tart. Heehee

  3. Veronica, your yam cake looks so delicious!!

  4. is it ok if i don't use wheat starch?

    1. Hi Nikki, it's ok if you omit the wheat starch; after all its only 30g.


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