Yam Cake (芋头糕)
芋头糕 (Yam Cake) is a popular savory snack in Malaysian Chinese cuisine, made with taro, rice flour, and various toppings. It's a delicious and satisfying dish that can be enjoyed as a snack or a light meal.
Ingredients
- 500g taro, peeled and grated
- 300g rice flour
- 4 dried shiitake mushrooms, soaked and diced
- 100g dried shrimp, soaked
- 2 Chinese sausages, diced
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- 1-2 tablespoons vegetable oil
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 600ml water
Instructions
- In a large bowl, mix the grated taro and rice flour together.
- Heat the vegetable oil in a pan and sauté the shallots and garlic until fragrant.
- Add the dried shrimp, Chinese sausages, and shiitake mushrooms. Cook until the ingredients are fragrant.
- Add the five-spice powder, salt, and white pepper. Stir well.
- Pour in the water and bring to a boil. Simmer for 5 minutes.
- Pour the hot mixture over the taro and rice flour. Mix well to combine.
- Pour the mixture into a greased pan and steam for 45-50 minutes.
- Once cooked, allow the yam cake to cool completely before cutting into squares.
- Heat some oil in a pan and pan-fry the yam cake until golden brown on both sides.
- Serve the yam cake with chili sauce or sweet soy sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Steaming pan Mixing bowl Frying pan
Tools
Knife Cutting board Grater
Serving suggestions
Serving Suggestions: Enjoy the yam cake with a hot cup of Chinese tea or as an appetizer before a meal.
Tips & tricks
Tips: Be sure to cool the yam cake completely before cutting to ensure it holds its shape when pan-frying.
Cost
$15