• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal

Recipe Ingredient

  • 250g yam, diced
  • 1 cup water
  • (B) Mix together and sieved
  • 125g rice flour
  • 20g tapioca flour
  • 1 cup water
  • 1/4 tsp alkaline water
  • Seasoning:
  • 1 tbsp Maggi chicken stock granules
  • Salt to taste
  • Dash of pepper
  • 1/4 tsp sugar
  • For garnishing:
  • 50g dried prawns, soaked and chopped coarsely
  • 4 shallots, sliced
  • 2 stalks spring onions, chopped
  • 2 sprigs Chinese parsley and
  • 2 red chillies
  • Chilli sauce (mix till sugar dissolves):
  • 10 red chillies, pounded
  • 2 tbsp sugar
  • 2 tbsp salt
  • 2 tbsp lemon juice


  1. Heat 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside for garnishing.
  2. Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.
  3. Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes.
  4. Serve yam cake with chilli sauce.
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