Chinese steamed yam cake, also known as taro cake, is a popular Asian dim sum dish. It is naturally vegetarian, and really easy to make.
Have you ever tried steamed yam cake ? If not, you are definitely missing out ! They are super flavorful, fragrant yet surprisingly easy and quick to make.
This recipe is also vegetarian and vegan friendly, and is naturally gluten-free. You can also make this oil-free and wfpb with just a few small tweaks.
🍠What is yam / taro cake ?
Yam cake is just a steamed savory cake that is made from yam, rice flour and other seasonings. It is then topped with fried shallots, sliced chilies and chopped green onions and is oftentimes served with either a sweet dipping sauce or a spicy chili sauce.
This dish is a really popular Asian delicacy, especially in Malaysia and Singapore. A really common dim sum dish, these cakes are traditionally served as a breakfast or midday snack, especially in Chinese households.
🧄What you will need
- Either brown rice or white rice flour can be used.
- Although the fermented black beans is an optional ingredient, I highly recommend adding it if you can get them.
🔪How to make
Heat up a tablespoon of oil in a non-stick pan / seasoned cast iron skillet. Omit the oil to make it oil-free.
Start by sauteing the shallot for 2-3 minutes, or until translucent. Then, add in the garlic and saute for another 2-3 minutes.
Next, add in the yam cubes together with the 5 spice powder and ½ teaspoon salt. Cook for 4-5 minutes, or until yam has soften, stirring every 30 seconds.
In the meantime, mix rice flour and cornstarch together with 2 cups of water in a large bowl. Stir well and make sure that there is no lumps of flour left in the mixture.
In another small bowl, mix in miso and black bean paste together 1 tablespoon of water. Stir until well combined.
When the yam cubes are done cooking, turn the heat to low. Then, pour in the rice flour mixture and miso mixture. Keep stirring the batter until you can feel a slight resistance to it, then immediately turn off the heat.
Transfer the mixture to a lined / grease 8 inch round or square pan. Smooth out the batter using the back of a spoon or a spatula.
To steam, bring a pot of water to boil, then insert a steamer rack / tray. Reduce heat to a gentle simmer, then place the yam cake on the steamer rack.
Steam for 40-50 minutes, covered, until a toothpick comes out clean. The cake may still appear to be soft after steaming, but don't worry as it will firm up after cooling.
Let it cool for 30 minutes, then top it with sliced chilies, chopped green onions and fried shallots before serving.
❔Commonly asked questions
Taro is a really popular root vegetable in Asia and is now available around the world. Not to be confused with yams or sweet potatoes, it has a tough brown outer skin and are white on the inside with specks of purple.
It has a mild nutty and sweet taste to it, making them perfect to use in everything from mains to desserts.
One way to know that the yam cake is cooked is by inserting in a toothpick at the middle. If the toothpick comes out clean, then it is done steaming. If not, you might have to steam it for a little longer.
You can also know that it is cooked when the cake appears to be set. It might still appears to be soft and sticky but not to worry, it will firm up after cooling down.
It will last for 3-4 days in the fridge, and up to 3 months in the freezer.
Yes, it can be frozen for up to 3 months. You can freeze the whole cake or slices of it. To do so, transfer it to a sealed container and it is ready to be frozen !
To reheat, let it thaw in the fridge overnight. Then, I recommend heating it up in a steamer for 8-10 minutes , although you can also use the microwave to make it fuss-free.
🍽More vegan Asian recipes
- Vegan Kung Pao Chickpeas
- Indonesian Sambal Tempeh
- Chinese Style Vegan Tofu Minced Pork
- Sweet and Sour Chickpeas
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Chinese Steamed Yam / Taro Cake
Ingredients
- 2 cups cubed taro ( about 250g / 9 oz )
- 1 cup rice flour ( or brown rice flour )
- 2 tablespoons cornstarch
- 4 cloves garlic minced
- 2 shallots sliced
- 1 teaspoon Chinese five spice powder
- 2 teaspoon miso ( optional, but recommended )
- 2 teaspoons fermented black bean paste ( optional, but recommended )
- ½ teaspoon salt *
- 2 cups water
Toppings ( optional )
- chopped green onions
- sliced chili
- fried shallots
- chili sauce
Instructions
- Heat up a tablespoon of oil in a non-stick pan / seasoned cast iron skillet. Omit the oil to make it oil-free.
- Start by sauteing the shallot for 2-3 minutes, or until translucent. Then, add in the garlic and saute for another 2-3 minutes.
- Next, add in the yam cubes together with the five spice powder and ½ teaspoon salt. Cook for 4-5 minutes, or until yam has soften, stirring every 30 seconds.
- In the meantime, mix rice flour and cornstarch together with 2 cups of water in a large bowl. Stir well and make sure that there is no lumps of flour left in the mixture.
- In another small bowl, mix in miso and black bean paste together 1 tablespoon of water. Stir until well combined.
- When the yam cubes are done cooking, turn the heat to low. Then, pour in the rice flour mixture and miso mixture. Keep stirring the batter until you can feel a slight resistance to it, then immediately turn off the heat.
- Transfer the mixture to a lined / grease 8 inch round or square pan. Smooth out the batter using the back of a spoon or a spatula.
- To steam, bring a pot of water to boil, then insert a steamer rack / tray. Reduce heat to a gentle simmer, then place the yam cake on the steamer rack.
- Steam for 40-50 minutes, covered, until a toothpick comes out clean. The cake may still appear to be soft after steaming, but don't worry as it will firm up after cooling.
- Let it cool for 30 minutes, then top it with sliced chilies, chopped green onions and fried shallots before serving.
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