Yam Cake Recipe

If you’re looking for a delightful treat that brings comfort and joy to your dining table, this Yam Cake Recipe is a must-try! This savory cake, made from yam and aromatic ingredients, is a popular dish in many Asian cuisines and is perfect for sharing with family and friends. Whether you’re enjoying it as a savory snack or a hearty side dish, this yam cake promises to be a hit. Let’s dive right into the world of yam cake and explore how to make this scrumptious dish from scratch!

The Upside of Yam Cake Recipe

Yam cake is not just delicious; it’s also incredibly versatile! This dish showcases the rich flavors of yam and dried shrimp, offering a wonderful texture and taste. It can be served as a snack, appetizer, or even as part of a larger meal. Plus, it’s a fantastic way to incorporate more root vegetables into your diet. The combination of spices and the crispy shallot topping adds a delightful crunch, making every bite a joyful experience.

Ingredients at a Glance

• 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 red chili, seeded and sliced finely
• 1 stalk spring onion, cut into rounds

Tools & Equipment Needed

• Steamer: Essential for cooking the yam cake evenly.
• Mixing bowls: For combining all your ingredients.
• Spatula: To mix and smooth out the batter.
• Measuring cups and spoons: For accuracy in your recipe.
• Knife and cutting board: For chopping vegetables and shrimp.
• Non-stick baking pan: To prevent sticking while cooking the yam cake.

Yam Cake Recipe Made Stepwise

Step 1: Prepare the Ingredients

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.

Step 2: Cook the Shallots

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.

Step 3: Combine the Mixture

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.

Step 4: Prepare for Steaming

Grease a non-stick baking pan with a little oil. Pour the yam mixture into the pan, spreading it evenly.

Step 5: Steam the Yam Cake

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.

Step 6: Cool and Slice

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.

Step 7: Serve with Toppings

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!

In-Season Flavor Ideas

• Add grated coconut for a hint of sweetness.
• Incorporate mushrooms for an earthy flavor.
• Mix in carrots for a pop of color and sweetness.
• Experiment with different herbs, like cilantro or parsley, for added freshness.

Don’t Do This

• Don’t rush the steaming process; a properly cooked yam cake is key to its texture.
• Avoid using too much water, as it can make the cake soggy.
• Don’t leave out the shallots; they add a crucial flavor that enhances the dish.
• Be careful not to overmix the batter, as this can lead to a dense texture.

Best Ways to Store

The yam cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam or microwave until warmed through. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last for up to a month; just thaw and steam to warm when you’re ready to enjoy it again!

Reader Questions

Can I use fresh shrimp instead of dried shrimp?

Yes! You can use fresh shrimp for this recipe. Just make sure to cook them thoroughly before adding them to the mixture.

What can I substitute if I can’t find wheat starch?

If wheat starch is unavailable, you can use cornstarch as a substitute, although the texture may vary slightly.

Can I make the yam cake vegan?

Absolutely! You can omit the dried shrimp and replace it with finely chopped mushrooms or tofu for a delicious vegan version.

Is it possible to add more vegetables to the cake?

Yes! Feel free to add grated carrots, diced bell peppers, or any other vegetables you enjoy for added flavor and nutrition.

Bring It to the Table

With its unique flavor profile and satisfying texture, this Yam Cake Recipe is sure to impress everyone at your table. Whether you serve it at a family gathering, a casual brunch, or simply as a comforting afternoon snack, it’s bound to be a crowd-pleaser. The combination of the savory yam, aromatic shallots, and crispy toppings creates a delightful dish that you’ll want to make again and again.

So roll up your sleeves, gather your ingredients, and embark on this culinary journey to create a dish that celebrates the beautiful flavors of yam. Your taste buds will thank you!

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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.