Chinese. Japanese. Korean.,  Snacks. Savouries.,  Vegetarian Snacks. Savouries.


The Chinese yam cake is firm, yet not heavy.  I like it very much especially so if there are dried prawns or sliced shitake mushrooms on it. I made yam cake recently and I substituted rice flour with brown rice flour and added quick cooking oats to give a soft texture!! 

Brown rice flour has a better flavour – nutty and slightly sweet while white rice flour is tasteless.  Brown rice flour will often result in a slightly heavier product versus white rice flour but then that is the reason why I have added quick cooking oats – for added nutrients and to give that soft texture.

I do hope the hawkers in Singapore will modify their carrot cakes and yam cakes and make them healthier by making them with brown rice flour or other healthier grains.  If you are a Vegetarian, omit the dried prawns and substitute with chopped shitake or portobello mushrooms. 

Preparation time:  20 minutes

Cooking time:  30 minutes

Serves:  8

200 g yam or pumpkin (half-cubed, half shredded)

200 g brown rice flour

50 g quick cooking oats

750 g hot chicken stock or vegetable stock

4 g salt

1 tablespoon olive oil or canola oil


1 tablespoon olive oil or canola oil

20 g garlic cloves, minced

50 g dried prawns, washed, drained and chopped coarsely

15 g chai poh (salted, preserved radish), rinsed


2 red chillies, seeded and sliced

40 g chopped spring onions

30 g chopped coriander leaves

15 g dry roasted white sesame seeds


  1. Put yam, brown rice flour and oatmeal with chicken stock into a bowl and make a thin batter of smooth consistency. Add salt and oil and combine well.
  2. Pour mixture into a greased tray or several small moulds and steam mixture for 30 to 45 minutes or till firm.
  3. To make the topping, heat oil in a wok. Fry garlic, dried prawns and chai poh till golden brown.
  4. Spread over steamed yam cake while hot.
  5. Garnish with sliced chillies, spring onions, coriander leaves and sesame seeds.

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