Yam cakes, or “Orh Kueh” in dialect, are classic dim sum delicacies that are popular in Malaysia, Singapore and Southern China. They are typically consumed for a savoury breakfast or a teatime snack, but they do have a rare spotlight on reunion dinners.
Though the history of yam cake isn’t clearly documented, a theory we’re fond of is that it started when working-class families shared what little they had, to celebrate together. In the past, yam was cheap and filling and more accessible than rice, and preserved foods were common pantry staples for their long shelf life.
Today, it has evolved to somewhere in between a festive dish, and an everyday food. It’s something that your grandmother makes to share with the family and neighbours, something that you can’t find in a tin.
Rightfully so, how good a yam cake is isn’t hinged on how it looks, but how it tastes. And how it tastes is entirely up to the hands that make it, in this case, hands who passed the recipe down from generations.
This yam cake in particular was made from Candice’s grandmother, who learnt it from helping her great-grandmother’s stall in a primary school canteen. It’s fluffier, less jelak, and more flavourful, making it a hit amongst the children.
We hope you enjoy this recipe as much as we enjoy sharing it with you. Share it with us on our Open Kitchen Facebook Group, we’d love to show Candice’s grandmother how her recipe is in your home!
