PenangTime.com: Recipe Guide
YAM CAKE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Batter: 200g Rice flour, 1 tbsp Cornstarch, 600ml Water.
- Filling: 300g Yam/Taro (cubed), 50g Dried shrimp (soaked/minced), 3 shallots (minced), 1/2 tsp five-spice powder.
- Garnish: Fried shallots, chopped spring onions, chili sauce.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Fry Filling: Sauté shallots and dried shrimp until fragrant. Add yam cubes and five-spice. Fry briefly.
- Make Batter: Mix flours and water. Season with salt/pepper.
- Cook: Add batter to the wok with yam. Cook over low heat, stirring constantly until it thickens into a paste.
- Steam: Transfer paste to a greased tray. Smooth the top. Steam for 30-40 minutes.
- Serve: Cool completely before cutting. Top with garnishes.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Must be fully cooled before cutting, otherwise, it will be sticky and messy.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Yam Cake in Penang and compare flavour profiles.