• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

Recipe Ingredient

  • 250g yam, half of it cubed and the other half shredded
  • 400g rice flour
  • 100g instant oatmeal
  • 1 cup chicken stock
  • 3 1/2 cups water
  • salt to taste
  • 1 tbsp cooking oil
  • Topping:
  • 2 cloves garlic, sliced
  • 125g dried shrimp, washed and drained
  • 1 1/2 tbsp chai por (salted, preserved radish)
  • Garnishing:
  • 2 shallots, sliced and fried
  • 2 red chillies, sliced
  • 3 stalks spring onions, chopped
  • 1 stalk coriander leaves, chopped


  1. Combine yam, rice flour and oatmeal with chicken stock and water to make a thin paste of smooth consistency. Add salt to taste.
  2. Spread mixture evenly and steam mixture for 30 to 45 minutes in a well-oiled pan till firm.
  3. Heat oil in a wok. Fry garlic, dried shrimp and chai por till brown. Spread over steamed yam cake while hot.
  4. Garnish with fried shallots, sliced chillies, spring onions and coriander leaves.
  5. Cool yam cake and cut into pieces. Serve with chilli sauce or sweet sauce.

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