Total Time
Prep 20 mins
Cook 30 mins

A chinese recipe. great and savory.

Ingredients Nutrition

  • 170 g rice flour
  • 30 g wheat starch
  • 350 g yams, diced into cubes
  • 50 g dried shrimp, soaked and chopped coarsely
  • 4 teaspoons shallots, sliced
  • 240 ml water
  • 320 ml water
  • 2 tablespoons cooking oil
  • 34 tablespoon salt
  • 1 teaspoon sugar
  • 1 dash pepper
  • Savoury topping

  • 2 tablespoons cooking oil
  • 6 ounces dried Chinese mushrooms, soaked and diced
  • 60 g preserved radish, soaked
  • 2 ounces Chinese sausage, diced
  • 12 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 dash pepper
  • 1 dash five-spice powder
  • 1 stalk spring onion, finely cut
  • 2 teaspoons deseeded red chilies, chopped


  1. Grease one 7 inch square tin with cooking oil.
  2. Set aside Start cooking water in a steamer.
  3. Meanwhile, prepare Step (3) to (5).
  4. In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
  5. Set aside.
  6. Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
  7. Add yam and 320 ml water and bring mixture to a boil.
  8. Reduce heat and add batter prepared in (3).
  9. Season with salt, sugar and pepper.
  10. Keep stirring.
  11. When batter thickens (but not'solidifies'), dish out to prepared tin.
  12. Steam yam cake over rapid boiling water for 1 hour.
  13. Meanwhile, prepare the savoury topping.
  14. Heat 2 tbsp oil in a pan.
  15. Fry the reserved shallots till fragrant.
  16. Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
  17. Season topping with sugar, light soy sauce, pepper and five spice powder.
  18. Dish out and set aside.
  19. When yam cake is cooked, let cool for 30-45 minutes.
  20. Spread topping on top of yam cake (as shown in picture).
  21. Garnish with spring onion and chopped chilies.
  22. Serve.
Most Helpful

This tasted even better than the yam cake at my local Yum Cha place! I made some alterations - with input from my friendly/bossy local Asian grocer (lol). Substituted sago flour for the wheat starch and add lap cheong (pork sausage) to the yam cake to add some texture. Also grated the yam and then boiled it. Lots of work but worth it.

Sri S. December 03, 2009

excellent recipe for those homesick for yam/carrot cake! i couldn't find any wheat starch (or any tapioca flour, which i'd have reckoned would have been the replacement) or the la chang to go with it (what a pity! because it would been so rich and sweet), and at one point i was seriously worried, because it looked just a big pile of white goop. after i steamed it -- it was AMAZING! yam cake! i'm a complete cooking noob, and this was one of the first "major" dishes i attempted, but it still turned out brilliantly, so i'd say it isn't so hard to make! thanks so much for this recipe!

arielfood June 17, 2008