Published Jun 14, 2010 Updated Nov 03, 2024 This recipe is contributed by Bread et Butter. Yam cake or “or kuih” literally means yam and “kuih” means snack or cake. This popular dish in Malaysia and Singapore is a steamed cake made from yam pieces, dried prawns, and rice flour. It’s often topped with crispy fried shallots, spring onions, chilies, and more dried prawns, and served with a spicy chili dipping sauce. You know, I don’t know why I never tried making yam cake before, because it’s actually pretty simple! There’s some prep work involved in dicing the yam, but overall it’s quite easy. The best part of the recipe is that it uses rice bowls for measuring. The ratio is straightforward: 2 bowls of water, 1 bowl of flour, and 1½ bowls of yam. This method is flexible—slight variations in the measurements won’t affect the final product much. The size of your bowl doesn’t need to be exact, as long as it’s a Chinese rice bowl (not a wide, shallow cereal bowl). Just stick to the 2:1:1½ ratio, and you’re good to go. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
