Steamed Yam Cake
Indulge in the savory goodness of *Steamed Yam Cake*, a beloved traditional dish bursting with flavor and texture. Made with tender taro root (yam), this hearty cake is infused with the umami punch of stir-fried dried shrimp and Chinese sausage, all bound together with a smooth rice flour and tapioca starch batter. Steamed to perfection, the cake is then adorned with vibrant garnishes like fresh spring onions, crispy fried shallots, and optional red chili slices, making it as visually appealing as it is delicious. Perfect as a snack, appetizer, or breakfast treat, this steamed yam cake is gluten-free and full of authentic Asian flavors that will leave your taste buds craving more. A must-try for any taro lover or anyone seeking a comforting slice of tradition.
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Recipe Information
Ingredients
- 500 grams Yam (taro root), peeled and diced
- 200 grams Rice flour
- 50 grams Tapioca starch
- 500 milliliters Water
- 50 grams Dried shrimp
- 1 piece Chinese sausage, diced
- 3 pieces Shallots, minced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons White pepper
- 1 teaspoon Soy sauce
- 2 tablespoons Cooking oil
- 2 stalks Spring onions, for garnish
- 2 tablespoons Fried shallots, for garnish
- 1 piece Red chili, sliced, for garnish (optional)
Instructions
Soak the dried shrimp in warm water for 10 minutes, then drain and chop finely.
Heat a pan over medium heat and add cooking oil. Fry the minced shallots and garlic until fragrant.
Add the chopped dried shrimp and diced Chinese sausage to the pan. Stir-fry for 2-3 minutes until aromatic. Remove and set aside.
In the same pan, lightly cook the diced yam for about 5 minutes. Remove from heat and set aside.
In a mixing bowl, combine rice flour, tapioca starch, and water. Stir until smooth and lump-free. Add salt, white pepper, and soy sauce, and mix well.
Add the cooked yam, fried shrimp, and sausage mixture into the batter. Stir until well combined.
Grease a heatproof steaming tray or cake tin with a touch of oil. Pour the batter mixture into the tray, spreading it evenly.
Bring a large steamer to a boil. Place the tray in the steamer and cover. Steam over medium heat for 45 minutes, or until the cake is firm and set.
Once cooked, let the yam cake cool completely before cutting into slices.
Garnish with chopped spring onions, fried shallots, and sliced red chili. Serve and enjoy!
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 12.8 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3386 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
