Before you get too agitated and wonder why we placed the yam cake on a newspaper, errr actually that’s a printed cooking sheet from Daiso. Haha. Gotcha!
Steamed Yam Cake or some of you may know yam by the name or taro (therefore this dish is known as taro cake / in Chinese known as 芋头糕) is a Chinese savoury snack. The texture of this dish is rather similar to carrot/radish cake abeit much denser. You can either eat it as is after you’ve steamed it or pan fry the yam cake after steaming. We especially like to pan fry it because it gives the edges a crispy crunch which is a perfect combination with the kueh kueh and moist texture.
See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.
We would like to give special thanks to:
La Gourmet for their cast iron wok and Shogun by La Gourmet for their high quality non-stick pan. For those who have been following us for a long time, you would know that we’ve used these products for almost more than 18 months and they are still in such a good condition. *thumbs up!***
If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These brands are also available in Malaysia, Philippines, Vietnam and Indonesia.
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Makes 8 – 10 servings
6 pcs of Chinese dried mushrooms (soak in 250ml water – retain this soaking liquid)
30g of dried shrimp (soak in 250ml water – retain this soaking liquid)
200g of yam (taro) – cut into cubes
240g of rice flour
45g of tapioca flour or cornflour
1 teaspoo of chicken stock powder
1.5 teaspoons of salt
A few dashes of white pepper
500ml of water
500ml of soaking liquid (as above – used for dried mushrooms & dried shrimp)
Fresh red chilli
If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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