Ready Within an Hour! Chinese Steamed Yam Cake Recipe 芋头糕 Orh Kueh 芋粿 Chinese Savoury Snack Recipe

Before you get too agitated and wonder why we placed the yam cake o a newspaper, errr actually that’s a printed cooking sheet from Daiso. Haha. Gotcha!

Steamed Yam Cake or some of you may know yam by the name or taro (therefore this dish is known as taro cake / in Chinese known as 芋头糕) is a Chinese savoury snack. The texture of this dish is rather similar to carrot/radish cake abeit much denser. You can either eat it as is after you’ve steamed it or pan fry the yam cake after steaming. We especially like to pan fry it because it gives the edges a crispy crunch which is a perfect combination with the kueh kueh and moist texture.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.

We would like to give special thanks to:

La Gourmet for their cast iron wok and Shogun by La Gourmet for their high quality non-stick pan. For those who have been following us for a long time, you would know that we’ve used these products for almost more than 18 months and they are still in such a good condition. *thumbs up!***

If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These brands are also available in Malaysia, Philippines, Vietnam and Indonesia.

Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 8 – 10 servings

6 pcs of Chinese dried mushrooms (soak in 250ml water – retain this soaking liquid)
30g of dried shrimp (soak in 250ml water – retain this soaking liquid)
200g of yam (taro) – cut into cubes
240g of rice flour
45g of tapioca flour or cornflour
1 teaspoo of chicken stock powder
1.5 teaspoons of salt
A few dashes of white pepper
500ml of water
500ml of soaking liquid (as above – used for dried mushrooms & dried shrimp)

Garnishing
——-
Fried shallots
Fresh red chilli
Spring onion

—–
If you like this recipe, you might like these too:

Singapore Chicken Satay …

Singapore Satay Sauce

Disclaimer:
Spice N’ Pans is not related to these products and cannot guarantee the quality of the products i
n the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes.

Cheers!