Homemade 8 Treasures Yam Cake

Breakfast
Chinese
Chinese New Year
Mushrooms
Oven
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

3-4 pax

Not just any Yam Cake this Lunar New Year but an 8-Treasure Yam Cake for endless abundance 💰 

This Yam Cake is not like any other with extra flavourful goodness from Sio Bak, Chinese sausages, dried scallops and shrimps! The mix of seafood umami and earthy undertones from mushrooms and meat makes for a delicious (and prosperous) breakfast. 

The key to getting the perfect textural balance — enough bite from the yam cubes and ingredients and moist chewiness from the “cake” — is controlling the steaming process. With Panasonic Singapore’s Multifunction Grill Steam Oven NN-DS59NBYPQ, its heat distribution makes it much easier to get a consistent doneness whilst retaining its moisture, especially when there are EIGHT treasures within.

For the best eating experience, grill lightly for a crispy exterior! Have you ever seen a microwave produce such a beautiful char? 

No Multifunction Grill Steam Oven yet? Steam for 45 mins over the stove, cool then pan sear with a touch of oil till golden brown.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Dried scallops
0.00
g
g
Dried scallops
0.00
g
g
Dried shrimp
0.00
g
g
Dried shrimp
0.00
Chinese sausage
0.00
Chinese sausage
0.00
Duck liver sausage
0.00
Duck liver sausage
0.00
Dried mushroom
0.00
Dried mushroom
0.00
g
g
Roast pork
0.00
g
g
Roast pork
0.00
g
g
Black fungus
0.00
g
g
Black fungus
0.00
g
g
Lotus seeds
0.00
g
g
Lotus seeds
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
small Yams
0.00
small Yams
0.00
ml
ml
Water (with soaking liquids included)
0.00
ml
ml
Water (with soaking liquids included)
0.00
g
g
Rice flour
0.00
g
g
Rice flour
0.00
g
g
Cornflour
0.00
g
g
Cornflour
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Fried shallots
0.00
g
g
Fried shallots
Pinch of 5 spice powder
Pinch of 5 spice powder
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt

Garnish

Fried shallots
Fried shallots
Fried peanuts
Fried peanuts
Spring onion
Spring onion
Diced chillies
Diced chillies

Steps

1

Soak dried scallops, dried shrimp, chinese sausage, duck liver sausage, dried mushroom, black fungus, lotus seeds with hot water overnight.
Soak dried scallops, dried shrimp, chinese sausage, duck liver sausage, dried mushroom, black fungus, lotus seeds with hot water overnight.
Mark as completed

2

Shred up dried scallops, mince dried shrimp, peel off skin off sausages and dice, dice dried mushrooms, half lotus seeds and slice black fungus.
Shred up dried scallops, mince dried shrimp, peel off skin off sausages and dice, dice dried mushrooms, half lotus seeds and slice black fungus.
Mark as completed

3

Peel and dice yams.
Peel and dice yams.
Mark as completed

4

In a mixing bowl, add in water and soaking liquids to make up 600ml
In a mixing bowl, add in water and soaking liquids to make up 600ml
Mark as completed

5

Add rice flour, whisk evenly, cornflour, and whisk evenly.
Add rice flour, whisk evenly, cornflour, and whisk evenly.
Mark as completed

6

In a pan over medium-low heat, add 2 tbsp cooking oil, add in diced-up roast pork and stir fry until fragrant, add in diced sausages, dried shrimp, dried mushroom and stir fry for a bit.
In a pan over medium-low heat, add 2 tbsp cooking oil, add in diced-up roast pork and stir fry until fragrant, add in diced sausages, dried shrimp, dried mushroom and stir fry for a bit.
Mark as completed

7

Add in diced yam, and stir fry until lightly caramelized. Add in black fungus and lotus seeds, mix well.
Add in diced yam, and stir fry until lightly caramelized. Add in black fungus and lotus seeds, mix well.
Mark as completed

8

Add fried shallots, 5 spice powder, salt and mix well.
Add fried shallots, 5 spice powder, salt and mix well.
Mark as completed

9

Add in batter and stir evenly until mixture thickens.
Add in batter and stir evenly until mixture thickens.
Mark as completed

10

Transfer everything into a baking tin and steam for about 1 hour.
Transfer everything into a baking tin and steam for about 1 hour.
Mark as completed

11

Remove and set aside. Serve as is with garnished, or refrigerate and cut the next days to pan-fry until nice and crispy.
Remove and set aside. Serve as is with garnished, or refrigerate and cut the next days to pan-fry until nice and crispy.
Mark as completed

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