Steamed Yam Cake (Orh Kueh) -








Click and watch on youtube.

Steamed Yam Cake (Orh Kueh) 
Ingredient - Main
200 grams steam mash yam
100 grams cut into small cubes (without steaming)
20 gram soak dried shrimps  
15 g  dried mushrooms            
600ml plain water (+ & -) 
3 tablespoon shallot oil

Ingredient - Flours
180 gram rice flour
15 gram tapioca flour 
15 gram wheat starch 
250 ml water (retain : water from boil mushroom and soak prawns.)

Seasoning 
1 teaspoon  salt
1 teaspoon pepper
1 teaspoon five spices powder
1 tablespoon sugar
1 teaspoon chicken granules powder

Ingredient - For Ganishing 
Red chili (sliced )
Spring onions (sliced)
Crispy fried shallots. 

Ingredient : For frying crispy shallots. 

  • 6-7 sliced shallots. 
  • sufficient corn flour for coating
  • sufficient cooking oil 

Frying shallots

  • Heat up sufficient cooking oil. Coating it with a corn flour before frying makes them extremely crispy. Add in fine thinly sliced shallots. Continue to fry non stop until evenly golden brown.

Direction
  • Wash ,cut yam into 2 portion (100 grams into cubes and 200 grams steam and mash)
  • Wash and soak dried mushroom. Bring to a boil using 400 ml water until soften.
  • Strain, squeeze dry and cut into small chunk size and set aside. 
  • Wash and soak dried shrimp until soften. Strain, squeeze dry and cut into small chunk size and set aside.
Direction - Preparing the batter 

  • Sieve wheat starch, tapioca flour and rice flour.
  • Pour 250 ml water from mushroom and prawns into the flour. 
  • Mixed well until lump free. (set aside)

Direction- Combine batter 
  • Heat up a wok and add in estimate 3 tablespoon shallot oil. 
  • Add in dried prawns, mushroom. yam cubes. Stir fry until fragrant. 
  • Add in seasoning. mixed until fragrant 
  • Add in batter, mash yam mix and combine well. Add water by batches until thicken. 
  • Transfer into a steaming pan . Slowly press down, smooth and level batter.

Heat up a boiling water in steamer and steam for 40 minutes without opening the lid. 
remove from steamer and set aside to cool down. 

Tips : 

  • Place a parchment paper on the top of the batter , using a scaper slowly slide from left to right to achieve a smooth surface 
  • Keep stiring non stop to prevent the bottom from sticking using low medium heat. 
  • Line with parchment on the bottom and both sides.
  • (No greasing is need as I am using teflon parchment paper)
  •  If the surface of the yam cake is slightly wet. Use a kitchen paper place it on the surface and it will absorb the steam water away. 
  • Best to cut is after 6 - 8 hours so long it is complete cool. 

  • Crispy fried shallots are great for flavouring and also as a garnish. Coating them with a bit of corn flour before frying makes them extremely crispy. This recipe holds some our chinese secrets to make crispiest fried shallots.

  • Steaming pan : 7 x 7 x 3 square inches.