Yam Cake Recipe

Breakfast
Mains
Pork
Roots
Seafood
Sides/Snacks

Easy Level:

easy

Cook Time:

1 Hr

Servings:

3-4 pax

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Rice flour
0.00
g
g
Rice flour
0.00
g
g
Cornflour
0.00
g
g
Cornflour
0.00
ml
ml
water (including water soaked from mushrooms, dried shrimps and dried scallops)
0.00
ml
ml
water (including water soaked from mushrooms, dried shrimps and dried scallops)
0.00
small yam
0.00
small yam
0.00
Chinese sausage
0.00
Chinese sausage
0.00
g
g
dried shrimps
0.00
g
g
dried shrimps
0.00
g
g
pork belly
0.00
g
g
pork belly
A pinch of salt
A pinch of salt
A pinch of five spice powder
A pinch of five spice powder
0.00
cloves
cloves
of shallots
0.00
cloves
cloves
of shallots
Chives and Chilli for garnish (diced finely)
0.00
Chives and Chilli for garnish (diced finely)
Cooking oil
Cooking oil

Steps

1

Soak dried chinese mushrooms, dried shrimps and dried scallops in different containers
Soak dried chinese mushrooms, dried shrimps and dried scallops in different containers
Mark as completed

2

Shave and cut yam into cubes, set aside
Shave and cut yam into cubes, set aside
Mark as completed

3

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

4

Cut the pork belly into cubes, set aside
Cut the pork belly into cubes, set aside
Mark as completed

5

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

6

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

7

Drain the dried scallops, reserve the water and shred them
Drain the dried scallops, reserve the water and shred them
Mark as completed

8

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

9

Heat the pan with cooking oil
Heat the pan with cooking oil
Mark as completed

10

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

11

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

12

Slightly stir fry the chinese sausage, set aside
Slightly stir fry the chinese sausage, set aside
Mark as completed

13

Saute the dried shrimps till fragrant
Saute the dried shrimps till fragrant
Mark as completed

14

Add in your dried mushrooms and dried scallops and saute till fragrant
Add in your dried mushrooms and dried scallops and saute till fragrant
Mark as completed

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

16

Add in a little water to simmer.
Add in a little water to simmer.
Mark as completed

17

Pour in batter and stir till it’s thicken
Pour in batter and stir till it’s thicken
Mark as completed

18

Stir in a pinch of five spice powder
Stir in a pinch of five spice powder
Mark as completed

19

Oil your baking tin or you may also line your tin with baking paper
Oil your baking tin or you may also line your tin with baking paper
Mark as completed

20

Pour mixture into tin & steam for 1 hour.
Pour mixture into tin & steam for 1 hour.
Mark as completed

21

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

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