Oriental Yam Cake

A popular street food in Asia, Yam Cake is made with yam or more commonly known as Taro root.  A rich and savoury steam recipe served for breakfast or snacks.


2 cups Yam/Taro root (fresh –  small 1cm cubes. Frozen mashed, 500g ok)

2 cups rice flour

4 pips garlic, 3 shallots chopped

2 tbsp dried prawns (pre-soaked)

4 tbsp oil (any oils except olive oil or oils with low smoking points)

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp fish sauce (optional, but who wants to miss out on this magical sauce?)

Water (about 3 cups or until you get a thick paste, consistency of mayonnaise)


Pan fried chopped garlic, shallots and chunky mince dried prawns. Plus, fresh chopped red chillies and green onions

Dipping sauce

Sriracha (bottled chilli sauce)

Sweet Hoisin sauce (mix hot water to a jar of Hoisin sauce 1:1, shake well. Add 1 tsp sesame oil and pinch of pepper)


  1. In a large fry pan, on high, fry minced garlic, chopped shallots and chunky minced prawns in oil, until brown
  2. Scoop up most of the chunky bits plus a little oil (reserved for garnish).
  3. Add chopped yam (keep spatula movin movin!)
  4. Reduce cooktop to medium and add flour. Keep mixing
  5. Add water gradually, and keep stirring
  6. You’re done when mixture turns thick and (chunky) smooth, like custard
  7. Place mixture into a greased casserole dish
  8. Steam 100c for an hour
  9. When cooled, top with garnish

Street food at home. Yes!

Gratitude This was inspired by YinFun’s late mother’s recipe.

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