Delicious Yam Cake: Your Easy-Bake Guide

There are very few things that bring me as much joy as a perfectly steamed slice of homemade Yam Cake. That incredible combination of soft, yielding texture, the subtle sweetness of fresh yam, and the satisfying savory notes of crisp shallots and dried shrimp – it’s pure comfort in every bite. Forget those overly dense, bland versions you might have encountered; this recipe is for a Yam Cake that’s wonderfully airy yet substantial, packed with authentic flavor, and surprisingly simple to master in your own kitchen. Baking my own allows me to control the quality of ingredients and achieve that ideal balance of earthy yam goodness and savory toppings, creating a dish that truly sings. For more culinary adventures, you can always See more easy recipes right here!

Why I Love Baking My Own Yam Cake

Unbeatable Freshness: No pre-made mix can compare to the vibrant taste of freshly steamed yam.
Customizable Flavor: I can adjust the sweetness and savoriness precisely to my family’s preference.
Texture Perfection: Achieving that delicate balance of soft, melt-in-your-mouth interior with a delightful chew.
The Joy of Creation: There’s immense satisfaction in transforming simple ingredients into something so delicious.

How This Recipe Works: Key to a Perfect Yam Cake

Achieving the Ideal Texture: Soft Yet Firm: Our method ensures the yam is perfectly tenderized before incorporating it into the batter, preventing any grittiness. The precise ratios of tapioca and rice flour contribute to a desirable chewiness without making the cake overly dense.
Flavor Balance: Sweetness and Earthiness: We strike a beautiful harmony by using just enough sugar to highlight the natural sweetness of the yam, complemented by the savory depth from the dried shrimp and shallots.
Simplicity: Straightforward Steps for All Skill Levels: This recipe breaks down the process into manageable, logical steps, making it accessible even for novice bakers.
One-Pot Steaming: The entire cake gets its perfect texture through simple steaming, minimizing baking complexities.

Ingredients and Smart Substitutions for Your Yam Cake

Here is what you need and why:

The Star: Fresh Yams (Selecting and Prepping): I recommend using a fresh Chinese yam (also known as Dioscorea alata). Look for yams that are firm, free from soft spots, and heavy for their size. Preparing involves peeling and cutting into uniform cubes for even steaming.

Flour Power: Tapioca Starch vs. Rice Flour (Why Each Matters): This recipe uses a blend for optimal texture. Tapioca starch provides elasticity and chewiness, giving the cake its signature bounce. Rice flour contributes to the overall structure and a smoother texture. Using both ensures the perfect balance.

Sweetness Sources: Sugar and Coconut Milk (Balancing the Flavor): Granulated sugar adds a touch of sweetness to complement the yam’s natural flavor. Coconut milk not only provides a creamy richness but also contributes a subtle sweetness and a wonderfully fragrant aroma. When sourcing coconut milk, I prefer full-fat for maximum flavor and creaminess.

Savory Boosters: Dried Shrimp and Shallots (Essential Aromatics): These ingredients are non-negotiable for an authentic savory yam cake. Dried shrimp, rehydrated and finely chopped, impart an intense umami flavor. Fresh shallots, thinly sliced and fried until crispy, provide a fragrant, sweet, and savory crunch that elevates the entire dish.

Fat Factor: Oil (For Texture and Release): A neutral-flavored oil (like vegetable or canola) is used both in the batter for a tender crumb and to grease the pan, ensuring easy release after steaming.

How to Make Delicious Yam Cake

Follow these step-by-step instructions:

1. Prep the Yams and Aromatics

Peel and cut your fresh yam into 1-inch cubes. Rinse the dried shrimp and soak them in warm water for about 15-20 minutes until softened, then drain and finely chop. Thinly slice your shallots. This preparation is crucial for a smooth cooking process.

2. Steam the Yam and Sauté the Topping

Place the yam cubes in a steamer basket over boiling water and steam for 15-20 minutes, or until very tender. While the yam is steaming, heat a tablespoon of oil in a skillet over medium heat. Fry the chopped dried shrimp until fragrant, about 2-3 minutes. Remove the shrimp and set aside. In the same skillet, add a bit more oil if needed, and fry the sliced shallots until golden brown and crispy. This step builds incredible layers of flavor for your topping. Don’t let them burn, as burnt shallots will taste bitter!

3. Prepare the Batter

In a large bowl, combine the tapioca starch, rice flour, sugar, and salt. Gradually whisk in the coconut milk and water until you have a smooth, lump-free batter. Once the steamed yams are tender, mash them roughly with a fork – leave some small chunks for texture! Add the mashed yam to the batter and stir until just combined. You want a thick, pourable consistency.

4. Assemble and Steam the Cake

Lightly grease an 8×8 inch square baking dish or a round cake pan. Pour the yam batter into the prepared pan, spreading it evenly. Top with about two-thirds of the fried shallots and dried shrimp. Place the pan in a steamer over boiling water. Cover tightly and steam for 45-60 minutes, or until a skewer inserted into the center comes out clean. The time may vary slightly depending on your steamer and cake thickness. For more detailed steaming advice, a great resource like King Arthur Baking offers excellent guidance.

5. Cool, Garnish, and Serve

Once steamed, carefully remove the pan from the steamer. Let the Yam Cake cool completely to room temperature before slicing. Cooling is essential for a clean cut and proper texture. Once cool, sprinkle the remaining fried shallots and dried shrimp over the top. Cut into squares or wedges and serve. Enjoy your delicious homemade Yam Cake!

Expert Tips for Yam Cake Success

Don’t Overmix the Batter: Once the flours and liquids are combined, mix until just smooth. Overmixing can develop gluten, potentially leading to a tougher cake.
Proper Steaming Techniques: Ensure there’s enough water in your steamer throughout the process to avoid it running dry. Keep the heat consistent for even cooking.
Ensuring Even Cooking: A tightly fitted lid is crucial to trap steam effectively. Check for doneness with a skewer; if it comes out clean, your cake is ready.
Achieving a Crispy Topping: Fry your shallots and dried shrimp until genuinely golden and crisp, but watch them carefully as they can burn quickly.
Cool Completely: Resist the urge to cut into the cake while it’s still warm. Cooling allows it to firm up and prevents it from crumbling when sliced.

What to Serve with Your Yam Cake

Traditional Accompaniments

Chili Sauce: A sweet or savory chili sauce provides a wonderful kick and complements the richness of the yam cake.
Light Soy Sauce: A simple drizzle of good quality light soy sauce can enhance the savory notes.
Hot Tea: A cup of Chinese tea or chrysanthemum tea is a classic pairing, perfect for a light meal or snack.

Modern Pairings

Poached Egg: For a heartier breakfast or brunch, a perfectly poached egg on the side makes an excellent addition.
Fresh Herbs: A scatter of fresh cilantro or scallions just before serving adds a burst of freshness.
Crispy Fried Onions: If you love that extra crunch, a sprinkle of store-bought crispy fried onions can stand in for or augment the homemade shallots.

Storing and Reheating Yam Cake

Shelf Life and Refrigeration

Your homemade Yam Cake is best enjoyed fresh, but it can be stored. Tightly cover any leftovers with plastic wrap or place them in an airtight container and refrigerate for up to 3-4 days. While technically you could freeze yam cake, the texture can become a bit grainy upon thawing due to the high water content of the yam. I highly recommend enjoying it within its refrigerated shelf life.

Best Reheating Methods

Steaming: This is by far the best method for reheating yam cake. Place slices in a steamer basket over boiling water and steam for 5-10 minutes, or until heated through and soft again. This helps restore its original texture.
Microwave: For a quick reheat, you can microwave individual slices for 30-60 seconds, or until warm. Be careful not to overheat, as this can make the cake rubbery.
Pan-Frying: For a crispy exterior, you can lightly pan-fry slices in a little oil until golden brown and heated through.

Frequently Asked Questions

Can I use frozen yam?

While fresh yam is highly recommended for the best texture and flavor, you can use frozen yam. Ensure it’s fully thawed and drained of any excess moisture before steaming. The texture might be slightly softer than with fresh yam.

How do I prevent the cake from being too soft/hard?

The key is the precise ratio of tapioca starch to rice flour, as specified in the recipe. Too much tapioca can make it overly soft or gummy, while too much rice flour can make it hard. Also, ensuring the yam is properly steamed and mashed contributes to the ideal texture.

Can I make this recipe vegan?

Yes! To make it vegan, simply omit the dried shrimp from the topping. The dominant flavors of yam, shallots, and coconut milk will still create a wonderfully delicious and savory cake.

What if I don’t have a steamer?

No problem! You can create a makeshift steamer. Find a large pot with a lid and place a heat-proof trivet or upside-down metal colander inside. Add water to just below the top of the trivet/colander. Place your pan with the yam cake on top of the trivet, cover the pot with its lid, and steam as directed.

Delicious Steamed Yam Cake

Total Time: 1 hour 30 minutes
Yield: 9 servings (8x8 inch cake) 1x

Print Recipe

Description

This exquisite yam cake boasts a perfectly balanced texture – soft and tender with a delightful chew. Infused with earthy yam goodness and savory aromatic toppings, it’s a true culinary delight.

Instructions

Peel and cut yam into 1-inch cubes. Rinse dried shrimp, soak for 15-20 mins, then chop. Thinly slice shallots.
Steam yam cubes for 15-20 mins until very tender. Roughly mash.
Heat 1 tbsp oil in a skillet. Fry chopped dried shrimp until fragrant (2-3 mins); set aside.
Add more oil if needed; fry sliced shallots until golden brown and crispy; set aside.
In a large bowl, whisk tapioca starch, rice flour, sugar, and salt. Gradually whisk in coconut milk and water until smooth.
Stir mashed yam into the batter until just combined.
Lightly grease an 8×8 inch baking dish. Pour batter into the pan, spreading evenly.
Top with two-thirds of the fried shallots and dried shrimp.
Steam the cake for 45-60 minutes, or until a skewer inserted into the center comes out clean.
Cool completely before slicing. Garnish with remaining fried shallots and dried shrimp. Serve and enjoy!

Prep Time: 30 mins
Cook Time: 1 hour

Delicious Yam Cake Recipe: Easy to Bake Guide