Steam Yam Cake or Orh Kueh is a very common steam cake found at most hawker centres selling fried beehoon, noodles and porridge. This steam cake is actually rice flour batter steam together with dried prawns, mushrooms and yam. It's really shiok together with a good sambal chilli. This is a recipe from Patricia Lee , author of the cookbook 'Delicious Nyonya Kueh and Dessert'. I have adapted this recipe and added another 100ml water to have a softer yam cake.
Steam Yam Cake
600 gms yam
340 gms rice flour
50 gms tapioca flour
1.3 litres of water ( divided into 2 portions)
80 gms dried prawns ( soaked)
20 gms dried mushrooms ( soak and sliced)
1 tsp minced garlic
1 tsp salt
1/2 tsp five spice powder
1 tbsp chicken powder
1 tsp white pepper
Skin the yam and cut into cubes.
Mix rice flour, tapioca flour with 650 ml water. Mix well into a paste.
Heat up 1tbsp oil in a pan and fry the dried prawns till fragrant.
Add in the mushrooms and yam and stir to combined.
Stir in the seasonings and pour in the remaining water.
Let the mixture comes to a boil and pour in the rice flour paste. Turn off the fire.
Stir till the batter becomes a dough. Scoop mixture into a greased 8 inch tin.
Steam over medium fire for 35 - 40 mins or till cooked. Used a satay stick to test for doneness.
Garnish with spring onions and fried shallots.
Note: I also fried some chwee kueh topping for my yam cake for a change.