Tips on choosing yam: Choose yam that is light for its size. Lighter yams have less water and are usually more fluffy, powdery and fragrant. Make sure the yam skin is firm, as soft spots on the skin is a sign of rotting.
Do not keep yam in refrigerator. Instead, keep in a pile of newspaper uncovered as yam needs plenty of ventilation. Otherwise, it will rot very quickly.
500 grams of yam when peeled will yield about 350 grams.
The yam must be fried and seasoned while it’s hot to bring out the full yam flavour.
In general, use 2 bowls of water for 1 bowl of rice flour to make the flour batter.
If a softer yam cake is preferred, dish up the batter when its thinner. If a harder yam cake is preferred, allow the batter to cook longer till it becomes thicker.
Wheat starch (tang mein flour) helps to make the cake softer in texture. If not available, substitute with an equal amount of cornflour.
The process of stirring the batter into the yam mixture must be done slowly. If it is too dry, add more water. If it is too wet, stir longer to reduce the water.
Do not let the yam brown when frying or it will turn leathery.
Be sure to use a spatula to press down yam batter in the steaming tray. This is to push out any air that is trapped so the yam cake will be firm once steamed.
Steamed yam cake must be left to cool completely before it can be removed from the steaming tray.
Yam cake can be prepared a day earlier. Keep in the refrigerator and re-steamed when needed. Then only garnish with the condiments when its time to serve. This way, it makes hosting a party having yam cake on your menu easier.
The cake can be stored in refrigerator for up to a week. Cool the yam cake before storing. Cut into thick slices, pan-fry until both sides turn golden and serve with some chilli sauce.