A Popular Asian Street Snack: Steamed Yam Cake
Steamed Yam Cake is a popular snack enjoyed by both Malaysians and Singaporeans alike. Known as Kuih Keladi, this is basically a steamed cake (kueh) that is made from fresh yam, dried shrimps, dried shiitake mushrooms and a flour batter. There are many versions of the traditional steamed yam cake. My version is a family passed-down recipe shared by my sister who just love and is very good with all kinds of local Kuehs. It is truly an honour to have the opportunity to learn from her!
A Great Kueh With All The Goodness of Yam
To make delicious yam cake, we need to choose yam that are fluffy, powdery and aromatic. To enhance its fragrance, the yam is fried together with all the other flavourful ingredients and then seasoned with salt, ground white pepper, chicken stock granules and five spice powder. Dried shrimp and dried mushrooms are a must-have for the traditional steamed yam cake, as they certainly elevate the taste and texture.
Last but not least, garnishing with deep fried shallots (Click to see the Crispy Fried Shallots recipe) gives the steamed cake such an amazing aroma. Better still, use the shallot oil from the homemade fried shallots during the cooking process. You as well as your guests will never have enough!
Steamed Yam Cake (Kuih Keladi) 蒸芋头糕
- 500 grams yam, peeled and cubed
- 100 grams dried shrimps, soaked and chopped
- 100 grams dried shiitake mushrooms, soaked and diced
- 50 grams preserved turnip, tai tau choy, soaked and chopped
- 6 cloves garlic, minced
- 6 shallots, minced
- 100 grams meat, cubed
- 1 tray, 14 inch diameter round tray
- 500 grams rice flour, sifted
- 50 grams all-purpose flour, sifted
- 50 grams Tapioca flour, sifted
- 50 grams wheat starch, tang mein flour, sifted
- 6 cups water, 1500 ml
- 1 tbsp salt
- 1 tbsp ground white pepper
- 1 tbsp chicken stock granules
- 1 tsp chinese five spice powder
- 2 tbsp Fried shallots, see Crispy Fried Shallots recipe
- 2 tbsp spring onion, chopped
- 1 tbsp red chilli, chopped
- 1 tbsp white sesame seeds, toasted for 5 minutes
- Peel and cut yam into small cubes, about 1 cm cubes.
- Soak dried shrimps till softened. Drain, then coarsely chop.
- Soak dried mushrooms till softened. Drain, squeeze dry, then coarsely dice.
- Next, soak preserved turnip to remove saltiness. Then dice into small pieces.
- Then finely chop shallots and garlic.
- Lastly, cut meat into small cubes. And we're ready to make the yam cake.
- First, heat 2 tablespoons oil over medium high heat. Then fry shallots and garlic until aromatic.
- Add in dried shrimps and fry till fragrant. Next add shiitake mushrooms and preserved turnips. Stir-fry till well combined.
- Add meat and fry till just cooked. Add in yam cubes and fry till about brown. Then, add seasonings and stir to combine.
- In a bowl, mix rice flour, wheat starch, all-purpose flour, tapioca flour and water. Stir until a smooth and runny batter is formed.
- Using a strainer, add the batter into the wok slowly. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.
- Pour in the batter in a greased steaming tray. Press down with a spatula to smoothen the top.
- Bring water in steamer to a boil and put in steaming tray. Steam over high heat for 45 minutes, or until cooked. Cake is done when skewer inserted into the cake comes out clean.
- Remove from steamer and leave to cool.
- Sprinkle yam cake with fried shallots, chopped spring onions, sliced chillies and toasted white sesame seeds before serving. And we're done!
- Cut and serve with some chilli sauce on the side. As always, ENJOY!