Singapore Yam Cake (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.
🧂 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)
- Optional: Fried shallots for garnish
- Optional: Chili sauce for serving
👨🍳 Instructions
- 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💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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).
💡 Tip: 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💡 Tip: 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.