Yam Cake Recipe

This classic, old-school Steamed Yam Cake recipe, though tedious, is worth every step for a taste of nostalgia.

Light and fluffy yam mixed with aromatic shallots and umami pork belly, this savoury, gluten-free dish makes for a perfect breakfast or tea break snack.

Need a good way to use up your favourite dried goodies? This recipe works with any.

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Ingredients

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100g Rice flour
50g Cornflour
300ml water (including water soaked from mushrooms, dried shrimps and dried scallops)
1 small yam
1 Chinese sausage
10g dried shrimps
150g pork belly
A pinch of salt
A pinch of five spice powder
8cloves of shallots
Chives and Chilli for garnish (diced finely)
Cooking oil

Directions

1.

Soak dried chinese mushrooms, dried shrimps and dried scallops in different containers.

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2.

Shave and cut yam into cubes, set aside

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3.

Peel out the skin from the chinese sausages and cut them into cubes, set aside

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4.

Cut the pork belly into cubes, set aside

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5.

Drain the dried shrimps, reserve the water and slightly chop them, set aside

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6.

Drain the dried mushrooms, reserve the water and cut them into cubes, set aside

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7.

Drain the dried scallops, reserve the water and shred them

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8.

Combine rice flour, corn flour & all reserved water from soaking, water, mix well and set aside

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9.

Heat the pan with cooking oil

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10.

Fry the shallots till golden brown, dish it up and set aside

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11.

Stir fry the pork belly till the fats are separated from the pork, set aside

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12.

Slightly stir fry the chinese sausage, set aside

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13.

Saute the dried shrimps till fragrant

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14.

Add in your dried mushrooms and dried scallops and saute till fragrant

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15.

Add in all chinese sausage & pork belly & yam cubes. And ½ of the fried shallots, stir fry together till yam cubes turn slight brown

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16.

Add in a little water to simmer.

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17.

Pour in batter and stir till it’s thicken

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18.

Stir in a pinch of five spice powder

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19.

Oil your baking tin or you may also line your tin with baking paper

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20.

Pour mixture into tin & steam for 1 hour.

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21.

Cool the yam cake & fridge it. Cut & pan fry to serve!

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