Savory Steamed Yam Cake: A Taste of Home

The scent of steamed yam cake instantly transports me back to my grandmother’s bustling kitchen. I remember standing on a stool, mesmerized as she transformed humble ingredients into this comforting, savory treat. The subtle sweetness of the yam, perfectly balanced by the umami of dried shrimp and mushrooms, created a symphony of flavors that always felt like a warm hug. It was more than just food; it was a taste of family, tradition, and love, carefully steamed into every bite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hour 15 minutes
• Servings: 16
• Yield: One 7-inch square cake
• Dietary Type: Not specified, contains shellfish

Ingredients

• For the Cake:

  • 170 g rice flour
  • 30 g wheat starch
  • 350 g yams, diced into cubes
  • 50 g dried shrimp, soaked and chopped coarsely
  • 4 teaspoons shallots, sliced
  • 240 ml water
  • 320 ml water
  • 2 tablespoons cooking oil
  • 3/4 tablespoon salt
  • 1 teaspoon sugar
  • 1 dash pepper

• For the Savory Topping:

  • 2 tablespoons cooking oil
  • 6 ounces dried Chinese mushrooms, soaked and diced
  • 60 g preserved radish, soaked
  • 2 ounces Chinese sausage, diced
  • 1/2 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 dash pepper
  • 1 dash five-spice powder
  • 1 stalk spring onion, finely cut
  • 2 teaspoons deseeded red chilies, chopped

Equipment Needed

• 7-inch square tin
• Steamer
• Mixing bowl
• Wok or pan
• Measuring cups and spoons

Instructions

1. Begin by greasing a 7-inch square tin generously with cooking oil. Set it aside. This will prevent the yam cake from sticking after steaming.

2. Start heating water in a steamer. It’s crucial to have a good head start on the steaming process, as the yam cake requires a full hour of steaming.

3. In a mixing bowl, combine the rice flour, wheat starch, and 240 ml of water. Whisk thoroughly until you achieve a smooth batter, free of any lumps. Set this batter aside. This flour mixture forms the base of the yam cake, providing its characteristic texture.

4. Heat 2 tablespoons of cooking oil in a wok or pan over medium heat.

5. Add half of the sliced shallots and half of the chopped dried shrimp (reserving the rest for the topping) to the heated oil. Fry until they become fragrant, releasing their aromatic oils into the pan. This infuses the yam cake with a deep, savory flavor.

6. Introduce the diced yam and 320 ml of water to the wok or pan. Bring the mixture to a boil, allowing the yam to soften slightly.

7. Once boiling, reduce the heat to low.

8. Slowly add the batter prepared in step 3 to the yam mixture.

9. Season the mixture with salt, sugar, and pepper. These seasonings enhance the natural flavors of the yam and other ingredients.

10. Stir continuously to prevent the batter from sticking to the bottom of the pan and to ensure even cooking.

11. Continue stirring until the batter thickens but does not solidify. The mixture should be thick enough to hold its shape but still pliable.

12. Dish out the thickened yam mixture into the prepared 7-inch square tin, spreading it evenly.

13. Place the tin into the steamer, ensuring the water is at a rapid boil. Steam the yam cake over the rapid boiling water for 1 hour. This slow, gentle cooking method ensures the cake is cooked through and develops a tender, slightly chewy texture.

14. While the yam cake is steaming, prepare the savory topping.

15. Heat 2 tablespoons of oil in a clean pan.

16. Add the remaining shallots and fry them until fragrant and golden brown.

17. Add the reserved dried shrimp, diced dried Chinese mushrooms, soaked preserved radish, and diced Chinese sausage to the pan. Continue to fry the mixture, allowing the flavors to meld together.

18. Season the topping with sugar, soy sauce, pepper, and five-spice powder. The five-spice powder adds a warm, aromatic complexity to the topping.

19. Dish out the savory topping and set it aside.

20. After the yam cake has steamed for 1 hour, carefully remove it from the steamer. Let it cool for 30-45 minutes. This allows the cake to firm up slightly before adding the topping.

21. Spread the prepared savory topping evenly over the cooled yam cake.

22. Garnish with finely cut spring onion and chopped red chilies for a pop of color and a hint of spice.

23. Serve warm or at room temperature.

Expert Tips & Tricks

• Don’t overcook the yam before adding the batter. You want it to retain some texture, as it will continue to cook in the steamer.
• Soaking the dried shrimp and mushrooms is crucial. It rehydrates them and removes any excess saltiness or grit.
• If the batter is too thick, add a little more water, one tablespoon at a time. The consistency should be similar to pancake batter.
• For a richer flavor, use a good quality soy sauce.
• To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is cooked through.
• To make ahead, prepare the yam cake and topping separately. Store them in the refrigerator for up to 2 days and assemble just before serving.
• If your steamer isn’t large enough, cut the recipe in half and use a smaller pan.

Serving & Storage Suggestions

Serve the steamed yam cake warm or at room temperature, cut into squares or wedges. It makes a wonderful appetizer, snack, or light meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the cake for a few minutes until warmed through, or microwave it briefly. While freezing is possible, it can affect the texture, so it’s best enjoyed fresh or refrigerated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	162.6 kcal	N/A
Calories from Fat	36 g	22%
Total Fat	4 g	6%
Saturated Fat	0.6 g	3%
Cholesterol	64.6 mg	21%
Sodium	531 mg	22%
Total Carbohydrate	23.3 g	7%
Dietary Fiber	2.4 g	9%
Sugars	3 g	N/A
Protein	9.2 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the dried shrimp and Chinese sausage. Substitute with finely diced shiitake mushrooms or smoked tofu for a similar savory flavor. Use a vegetarian oyster sauce alternative.
• Gluten-Free: This recipe is already gluten-free since it uses rice flour and wheat starch. Ensure the soy sauce used is also gluten-free.
• Spicier: Add more chopped red chilies to the topping or incorporate a pinch of chili flakes into the yam mixture.
• Herby: Mix in some finely chopped cilantro or Thai basil into the topping for a fresh, aromatic twist.
• For added richness, use chicken broth instead of water when cooking the yam.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of yam?
A: Yes, you can use different types of yams, but keep in mind that the color and sweetness will vary. Purple yams will add a beautiful hue, while Japanese sweet potatoes will offer a more pronounced sweetness.

Q: What is wheat starch, and can I substitute it?
A: Wheat starch helps create a smooth and slightly chewy texture. If you can’t find it, you can try substituting it with tapioca starch or cornstarch, but the texture might be slightly different.

Q: Can I freeze the yam cake?
A: Yes, but the texture might change slightly after thawing. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator and reheat by steaming.

Q: How do I prevent the yam cake from sticking to the tin?
A: Make sure to grease the tin thoroughly with cooking oil before adding the yam mixture. You can also line the bottom of the tin with parchment paper for extra insurance.

Q: What if I don’t have a steamer?
A: You can create a makeshift steamer by placing a metal rack in a large pot with a tight-fitting lid. Add water to the pot, ensuring it doesn’t touch the rack. Place the yam cake on the rack, cover the pot, and steam as directed.

Final Thoughts

Steamed Yam Cake is more than just a recipe; it’s an experience, a journey back to comforting flavors and cherished memories. I encourage you to try this recipe and adapt it to your own tastes. Experiment with different toppings, spices, and ingredients to create a yam cake that is uniquely yours. Share your creations with family and friends, and let this humble dish become a part of your own traditions. I’m confident it will be a delightful addition to your culinary repertoire, bringing joy to your kitchen and smiles to those around your table.