Steamed yam cake, or Orh Kueh/芋头糕 (yùtóu gāo) as it's known in Cantonese and Mandarin, is a beloved traditional Chinese delicacy. This savory cake boasts a wonderfully soft and subtly sweet texture, punctuated by the earthy flavor of yam and often studded with savory additions like dried shrimp, mushrooms, and Chinese sausage. Its versatility allows for customization—from a simple yam and rice flour base to more elaborate versions packed with your favorite ingredients. It's a comforting dish, perfect for breakfast, brunch, or even a light dinner, equally delightful served warm or at room temperature. The unique steamed texture makes it a satisfying and surprisingly light meal option.
This recipe offers a clear and easy-to-follow guide to creating your own delicious steamed yam cake, whether you're a seasoned cook or a kitchen novice. Ready to embark on this culinary journey and experience the joy of making this treasured dish? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Steaming tray
- Spatula
- Bamboo skewer
- Sharp knife
Ingredients
- Dried mushrooms: 6 pieces (rehydrated)
- Dried shrimps: 30 grams (rehydrated)
- Yam (DM): 200 grams (cut into small pieces)
- Rice flour: 240 grams
- Tapioca flour: 45 grams
- Chicken stock powder: 1 teaspoon
- Salt: 1 1/2 teaspoons
- White pepper: a little bit
- Water: 2 cups (500ml) - Mushroom & Shrimp soaking water + additional water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Filling and Batter
- Heat up a pan with oil. Fry 6 pieces of rehydrated dried mushrooms and 30 grams of rehydrated dried shrimps until fragrant.
- Add 200 grams of yam (cut into small pieces) and fry for 5-7 minutes until slightly browned. Set aside.
- Mix 240 grams rice flour, 45 grams tapioca flour, 1 teaspoon chicken stock powder, 1 1/2 teaspoons salt, a little white pepper, and 500ml of water (including water from soaking mushrooms and shrimps). Stir until smooth.
Step 2. Cook the Yam Cake Batter
- Turn the heat to medium-low. Pour the flour mixture into the pan and stir constantly, scraping the bottom to prevent burning, until it forms a thick, smooth paste.
- Turn off the heat and add the fried yam, mushrooms, and shrimps into the flour mixture. Mix well.
Step 3. Steam and Cool the Cake
- Pour the mixture into a greased steaming tray. Evenly distribute the mixture and smooth the surface.
- Steam for 30-40 minutes, checking the water level and adding more if needed. Insert a bamboo skewer to check for doneness – if it comes out clean, it’s ready.
- Let the cake cool slightly before removing it from the tray using a sharp knife to loosen the edges.
Step 4. Serve
- Cut into slices and serve.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Fry the ingredients on medium to low heat to prevent burning.
- Stir and scrape the bottom of the pan constantly to prevent the flour mixture from burning and to ensure an even consistency.
- Make sure the water is boiling before steaming the cake.
Nutrition
- Calories: 1100
- Fat: 15g
- Carbs: 220g
- Protein: 20g
FAQs
1. Can I substitute the dried shrimp with something else?
Yes! You can omit the dried shrimp altogether for a vegetarian version, or substitute with other savory ingredients like diced mushrooms, chopped scallions, or even cooked pork. Experiment to find your favorite combination!
2. My yam cake is too sticky/dry. What went wrong?
Too sticky likely means too much rice flour. Too dry might mean not enough liquid. Always start with the lower end of the liquid range and add more as needed. Ensure your yam is well-cooked and mashed smoothly for even consistency.
This easy steamed yam cake recipe delivers a delightful taste of tradition with minimal effort. Enjoy the satisfying texture and savory flavors of your homemade Orh Kueh, perfect for sharing with family and friends. Now go forth and create your own delicious, customizable version of this beloved Chinese dish!