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    You are in: Home / Recipes / Steamed Yam Cake Recipe
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    Steamed Yam Cake

    Average Rating:

    2 Total Reviews

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    • on December 03, 2009

      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.

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    • on June 17, 2008

      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!

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    Nutritional Facts for Steamed Yam Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 162.5
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 64.5 mg
    Sodium 531.0 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 2.3 g
    Sugars 2.9 g
    Protein 9.1 g

    The following items or measurements are not included:

    wheat starch

    preserved radish

    Chinese sausage

    five-spice powder


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