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.
Ingredients
Scale
- 2 lb fresh yam (Chinese yam/Dioscorea alata), peeled and cubed
- 2 tbsp neutral oil (like vegetable or canola)
- 3 tbsp dried shrimp, rinsed and finely chopped
- 4–5 large shallots, thinly sliced
- 1 cup tapioca starch
- 1/2 cup rice flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1.5 cups coconut milk (full-fat recommended)
- 1 cup water
- Optional: Fresh cilantro or scallions for garnish
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