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Singapore Yam Cake

Name: Singapore Yam Cake
Prep time: PT30 minutes
Cook time: PT45 minutes (steaming) + 15 minutes (frying)
Total time: PT1 hour 30 minutes
Yield: 8
Cuisine: Singapore
Ingredients: 500 g Yam (Taro) (peeled and cut into small cubes); 150 g Rice flour; 50 g Tapioca starch; 400 ml Water; 30 g Dried shrimp (rinsed and finely chopped); 4 pieces Dried shiitake mushrooms (soaked until soft, stems removed, finely chopped); 50 g Chinese sausage (Lap Cheong) (finely chopped); 2 medium Shallots (finely chopped); 2 cloves Garlic (minced); 3 tbsp Cooking oil; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 0.5 tsp White pepper; 0.5 tsp Salt (or to taste); undefined undefined Optional: Fried shallots for garnish; undefined undefined Optional: Chili sauce for serving

Orh Kueh

A savory steamed cake made from grated yam, rice flour, and a flavorful mixture of dried shrimp, mushrooms, and Chinese sausage. It's typically pan-fried until golden brown and crispy, offering a delightful contrast of textures.

準備時間30 minutes

調理時間45 minutes (steaming) + 15 minutes (frying)

合計時間1 hour 30 minutes

分量8

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Steam the yam cubes until fork-tender, about 15-20 minutes. Mash them lightly with a fork, leaving some small chunks for texture.
⏱️ 20 minutes
💡 プロのコツ: Do not overcook the yam, or it will become mushy.
2
In a wok or pan, heat 2 tbsp of cooking oil over medium heat. Sauté the minced garlic and chopped shallots until fragrant.
⏱️ 3 minutes
3
Add the chopped dried shrimp, mushrooms, and Chinese sausage. Stir-fry for about 5 minutes until the dried shrimp is fragrant and the sausage is slightly rendered.
⏱️ 5 minutes
4
Add the soy sauce, oyster sauce, white pepper, and salt. Stir well to combine. Add the mashed yam and mix thoroughly until well incorporated.
💡 プロのコツ: Ensure all the yam is evenly coated with the savory mixture.
5
In a separate bowl, whisk together the rice flour, tapioca starch, and water until smooth. This will form the batter.
💡 プロのコツ: Ensure there are no lumps in the batter.
6
Gradually pour the batter into the yam mixture while stirring continuously. Cook over low heat until the mixture thickens into a sticky dough.
💡 プロのコツ: Stir constantly to prevent sticking and ensure even cooking.
7
Grease a steaming tray or a square metal tin with the remaining 1 tbsp of cooking oil. Pour the yam mixture into the prepared tray and spread it evenly.
💡 プロのコツ: Ensure the mixture is packed down firmly.
8
Steam over medium-high heat for 45 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 45 minutes
9
Let the yam cake cool completely in the tray. Once cooled, invert it onto a cutting board and cut into desired portions (squares or rectangles).
💡 プロのコツ: Cooling is essential for the cake to firm up, making it easier to slice.
10
To serve, pan-fry the yam cake slices in a lightly oiled pan over medium heat until golden brown and crispy on both sides.
⏱️ 15 minutes
💡 プロのコツ: Use medium heat to ensure the inside is heated through without burning the exterior.
11
Serve hot, garnished with fried shallots if desired, and with chili sauce on the side.

調理履歴を記録する

💡 プロのコツ

✓The quality of yam is important; choose firm, starchy yams for the best texture.
✓Don't skip the pan-frying step; it gives the yam cake its signature crispy exterior.
✓The ratio of rice flour to tapioca starch affects the texture. More tapioca starch results in a chewier cake.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add dried prawns along with dried shrimp for a more intense seafood flavor.
Substitute Chinese sausage with finely chopped pork belly for a richer taste.
For a vegetarian version, omit the dried shrimp and Chinese sausage, and use vegetarian mushroom sauce.