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Steamed Vegan Yam Cake

Steamd Yam Cake


The Best snack During Chinese New Year. Hakkas often made this steamed yam cake for Chinese New Years to bring wealth in business.

Steamed Vegan Yam Cake

Chilli sauce:-
Steamed Vegan Yam Cake Recipe:
30 minutes Prep Time
60 minutes Cook Time
350 gm Rice Flour – prefer Chinese Lily Flower brand rice flour
1 tbsp Tapioca Flour
1200 ml Water
300 gm Yam (Taro) – peeled and cube, i like to add more yam cube here
4 pieces Dried Mushroom – soaked and diced
2 tbsp Dried Salted Radish
2 tbsp Cooking Oil
1 tsp Light Soy Sauce
1 tsp Sesame Oil
1 1/2 tsp Mushroom Seasoning
1 tsp Pepper
1/2 tsp Five Spice Powder
1 1/2 tsp Natural Sea Salt
2 stalk Coriander Leaves – diced
2 pieces Fresh Red Chillies – Diced
3 tbsp White Sesame Seeds – Roasted
some Cabbage Crisps or (shallot crisps)
some Dried Roasted Seaweeds
1. Peeled and cut the Yam(taro) into cube,clean and diced the mushroom.
2. Mix Rice flour and tapioca flour with 1200 ml water, stir well, set aside.
3. Heat 2 tbs cooking oil in work. stir fry the salted radish, diced mushroom until fragrant. Add in the yam cube all seasoning.
4. Pour in all the rice flour mixture, keep on stirring. 
5. Till the mixture become thick batter. Remove from the heat.
6. Pour the batter into the greased 30 cm steaming tray.
Steam batter over high boiling water for 50 mins or till cooked.
7. Whilst still hot drizzle sesame oil, sprinkle roasted sesame seeds, coriander leave, chopped chili, seaweeds, and crisps cabbage on top.
8. The Yam cake will turn firm up as it cool down, so don’t discourage if is still soft.
9. Leave it for 3 to 4 hours until it is cool down. Serve with chilli sauce if you prefer hot and spicy sambal belacan or tomato sauce.


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Copyright 2011 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter