Rose’s Kitchen

Steamed Yam Cake


500g yam (skinned, diced) 

500g rice flour

2 tbsp tapioca flour

1800ml water

5 dried mushrooms  (soaked & diced)

2 chinese sausages  (diced)

150g pork (diced)

100g dried prawns (soaked, chopped)

100g shallots  (sliced)

4 Tbsp cooking oil


1 tsp light soya sauce

1 tsp sesame oil

1 tsp vetsin

1 tsp pepper

1 tsp sugar

1/2 tsp five-spice powder (optional)


2 stalks spring onions (diced)

2 fresh red chillies (diced)

1 bunch coriander leaves  (cut to 2cm lengths)

Fried shallot crisps

2 tbsp sesame seeds


1.  Mix rice flour and tapioca flour with 900ml water.  Strain mixture and set aside for 15 minutes.

2.  Heat 4 tbsp oil in wok, fry the sliced shallots until golden brown.  Remove and set aside for garnishing.

3.  In the same oil, stir-fry the chopped dried prawns and sausages until aromatic.  Remove half of it for garnishing. 

4.  Add pork and mushrooms and stir-fry for a while.  Add in the yam cubes, seasoning and some water and let simmer for a while.  Dish up and set aside.

5.  Boil the remaining 900ml of water with 1 tsp salt.  When water is boiling, turn off heat immediately.  Add in the mixture from (4) and the flour solution and keep on stirring  till mixture becomes thick.  Pour batter into a greased 23cm steaming tray.

6.  Steam mixture over high heat for 45 minutes or until cooked.

7.  Whilst still hot, spread remaining fried dried prawns and sausages on top.  Garnish with chopped spring onions, chillies and coriander leaves.  Sprinkle with lightly toasted sesame seeds and fried shallot crisps.

8.  When cold, cut into serving pieces and serve with chilli sauce.


March 10, 2007 - Posted by | Desserts and Snacks


  1. Ms. Rose,
    I am going to try your yam cake recipe tonight with minor alterations, i.e. substtute pork with chicken minus the sausage. The reason is I dont eat pork as I believe pork is unclean food. Infact I have read that pork could be a contributary factor to some illnesses. As you stated that you have recovered from breast cancer I hope you dont mind if suggest you try to refrain from taking pork which I hope can help you stay healtier. Sorry if my suggestion sound intrusive. Your last word “God bless” prompted me to drop you a comment.

    Comment by LK Choy | April 7, 2007 | Reply

  2. Just to clear my email address, from my computer. Sorry

    Comment by Anonymous | April 7, 2007 | Reply

  3. Hi Rose,

    I made this last week. It was really tasty. Thank you for sharing this wonderful recipe.

    Comment by Wendy | November 26, 2008 | Reply

  4. Hi Rose,

    I tried this 3 days ago and your recipe is wonderful! The yam cake turn out pretty yummy despite me being clueless when it comes to cooking. Thanks alot! I think yr instructions are really good.

    Comment by Anonymous | December 18, 2008 | Reply

  5. Hi Rose

    Happen to chance upon your blog while finding for yam cake recipe. Will try it out tonight. Cheers and take care (“,)

    Comment by Marcia | February 22, 2009 | Reply

  6. Hi Rose

    By chance i got the Steam Yam Cake recipes from your website last Friday and had also try it during the weekend.
    Is by first try and i was very satisfied with it.
    My family members and colleague love it too.
    Will try some of your others kueh recipes.
    Thanks for sharing.
    Take care and best of health to you.

    Comment by SK | February 24, 2009 | Reply

  7. Hi Rose,
    just wondering can this recipe be used to make ‘loh bak kow’- radish cake by replacing the yam with radish?What’s vetsin?Cheers.

    Comment by Lai | March 9, 2009 | Reply

  8. Hi Lai. Vetsin is MSG (monosodium glutamate)

    Comment by Nathan | March 30, 2009 | Reply

  9. Hi Rose

    I have my first steamed yam cake and all in the family commented it was very tasty but have to improve my texture the next round as it appeared not that soft as yet.

    Have a healthy day !



    Comment by Anthony Yeo | July 6, 2009 | Reply

  10. hi rose,

    This yam cake serve 10 or below. tks

    Comment by irene | February 5, 2010 | Reply

  11. i try it and its very nice and delicious

    Comment by tanisha | February 9, 2010 | Reply

  12. Hi Rose,

    Nice recipe! Since it is quite different than my version of Yam Cake,
    I am sure it is gonna bring “surprises” to me!

    Comment by Qi | May 3, 2010 | Reply

  13. My yam cake turned out to be very watery. Why is that so?


    Comment by GJM | August 18, 2010 | Reply

  14. If the yam cake is watery, maybe the cover is dripping the steam water into the cake.

    May try to wrap the cover with a cloth.

    By using bamboo steamer is better.

    Comment by Jenny Ng | September 25, 2010 | Reply

  15. Dear Rose,
    Your recipe sounds simple to follow. Wonder if I can replace tapioca flour with cornflour. Would it taste the same?


    Comment by Mrs Mabel Yong Yong | November 27, 2010 | Reply

  16. is subscription to free?

    Comment by Sophia Jong | February 20, 2011 | Reply

  17. Hi Rose, I pray you are well.
    For the first time I cooked the cake last night. Was good except the texture was quite hard. Shall I add more water next time?
    Cake size was :- a round 10″w x2″h
    Thank you for sharing.

    Comment by Lucy | April 8, 2011 | Reply

  18. your recipe is fantastic. the yam cake turns out very good. after cooling it, i sliced and pan fried to have a crispy outer coat. its delicious!! thanks for sharing..

    Comment by joyce koh | March 12, 2012 | Reply

  19. Hi Rose thanks for the great recipe! I made it for the first time and it was a great success 🙂

    Comment by Vickie | April 9, 2012 | Reply

  20. I don’t know whether it’s just me or if everyone else
    experiencing issues with your website. It appears
    like some of the written text on your content are running off the
    screen. Can someone else please comment and let me know if this is happening to them too?
    This could be a problem with my internet browser because I’ve had this happen before. Thank you

    Comment by | August 3, 2013 | Reply

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