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Homemade Yam Cake Recipe photo

Yam Cake Recipe

This Yam Cake is a savory delight! A perfect combination of yam, shrimp, and spices, it's sure to impress your family and friends.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Yam Cake:
  • 2 tablespoons oil
  • 5 cloves shallots peeled and finely chopped
  • 3/4 cup dried shrimps soaked in warm water, drained and chopped coarsely
  • 1 cup yam/taro diced into 1-2 cm cubes
  • 1 cup rice flour
  • 2 tablespoons wheat starch
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon five-spice powder
  • 1/2 cup dried shrimps optional, chopped finely and fried with oil
  • Fried shallot crisps available in Asian stores
  • 1 piece red chili seeded and sliced finely
  • 1 stalk spring onion cut into rounds

Equipment

  • Steamer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Non-stick baking pan

Method
 

Instructions:
  1. Start by soaking the dried shrimps in warm water for about 15 minutes until they soften. Drain and chop them coarsely. Dice the yam into 1-2 cm cubes, and finely chop the shallots.
  2. In a pan, heat the 2 tablespoons of oil over medium heat. Add the finely chopped shallots and sauté until they become translucent and fragrant. This should take about 2-3 minutes.
  3. In a large mixing bowl, combine the sautéed shallots, dried shrimps, diced yam, rice flour, wheat starch, salt, ground white pepper, five-spice powder, and water. Mix until you get a smooth batter.
  4. Grease a non-stick baking pan with a little oil. Pour the yam mixture into the pan, spreading it evenly.
  5. Place the pan in a steamer and cover it. Steam for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
  6. Once cooked, remove the cake from the steamer and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cutting board and slice it into pieces.
  7. Serve the yam cake warm, topped with the optional fried shrimps, fried shallot crisps, sliced red chili, and spring onion rounds. Enjoy the delightful flavors and textures!

Notes

  • Store the yam cake in an airtight container in the refrigerator for up to 3 days.
  • To reheat, steam or microwave until warmed through.
  • For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil.