I simply love yam. It is hard to get nice Chinese yam with the purple specks in UK. When there are some, I will always buy a couple of kg bag and store in my freezer. There is not much point buying fresh yam in UK as the few times I tried half were rotten or browned in colour. I much rather buy frozen ones. However frozen with purple flecks is hard to find. Different batches and supplier I suppose.

The ones with the purple flecks are most ‘powdery’ When you slice into them, milky liquid flows out. Those are the best yam. YUM

When I first got it into my head to make this, I could not find a recipe on the net. I have to try a few time of trial and error, too much liquid it’s too soft to fry and won’t hold it’s shape. Too little liquid then you get Yam cake so hard that can ‘hit die dog’ I have come to the conclusion I like mine just soft enough to hold it’s shape.

I was wondering why Chinese Loh Bak Go (Turnip cake) can make and fry like this but no one make yam ones. So a new idea was born. Anyway the hubby always complains that the Loh Bak Go at Yam Cha never have enough ‘liew’. This recipe satisfies our love for yam and the ‘liew’

I deviate this recipe from the normal Steamed Yam Cake with toppings – http://www.julieolive.co adjusting this and that until they can be lightly, very lightly pan fried though hubby preferred his fried a lot more! I find this is also easier to make and you can actually freeze this for a breakfast another day to go with any other Dim sum dishes you might want to make. As for me, as per usual after slicing, frying some to eat the day itself and the next day plus giving some to friends I have nothing left to freeze. maybe I will make double the amount next time.

Note : The amount of dried shrimps, Chinese sausage and any other ingredients you wish to add are all optional and depending on you.

Note : Because I used chicken powder and lots of dried shrimps I did not add any salt. it is entirely optional.

p/s Please leave a message if you have any questions. Enjoy.

TIP – Cuts easier after cooled in the fridge. Wipe your knife with oil after each slice and make sure you knife is sharp.

TIP – If it’s too sticky dust very lightly with some flour before frying.

TIP – Be generous with your yam, dried shrimps, lap cheong etc. Every slice must have lots as we eat with our eyes first then the gob.

Note – It is important to have a good garlic and shallots oil foundation for a tasty Yam cake.

Double Note – Once you get your consistency the way you like, makes notes so you do not forget it and write out your own tips for yourself aka which tray to use, you like your Yam cake to have height etc…..

Hmmmmmm…….I shall stop ‘advising’ or I sound like an old cow moooooing ……kekekekekeke

I have been thinking of making this for ages in fact years. I wanted to make mango sticky rice pudding but with a twist. So as to confuse the senses. Look like Kueh Seri Muka, but is coconut sweet with a coconut sauce aka Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)

The colouring are all natural mango bright yellow and the blue is from blue pea flowers. The riper your mango is the brighter the yellow orange colour is. The more blue pea flowers you use the more darker blue the colour is. 

I have a friend coming over to UK for a visit and she is bringing me some more blue pea flowers so I have decided to splash out and use my precious stash. 

(I am going to experiment this using gelatin powder as a setting agent for the mango topping next and will post recipe if it turn out nice) For the moment I feel this is a good eat.

NOVEMBER 24, 2017 BY ADMIN

Both the husband and I love this Kuih Seri Muka. There is just something about glutinous rice, be it cooked sweet or savoury, something special. It is heart warming and comforting to me and I am just lucky the British hubby loves it too. 

Kuih Seri Muka is one of our favourite. I have been thinking of making this for months. Much appreciation to my Facebook friend who makes this to sell for the invaluable tips she gave me. I have found the perfect combination in my opinion to the kaya layer that actually has a layer of dry ‘skin’ just like the traditional ones I have had eaten as a child growing up from the morning markets in Malaysia.

I wanted to make this Seri Muka mine, a la Julie style and so I have to crank my brain. Luckily I love sitting and contemplating cooking, baking, plating up and anything to do with food. I decided to add black glutinous rice cause I wanted the colour to seep into the white glutinous rice to colour it pink a bit. However this time I think I have rinsed the black glutinous rice too much and the colour is not too pink. I will make again and update another picture as soon as I buy more glutinous rice this weekend. Hubby much prefer this to my Mango Sticky Rice recipe.

Hubby happily agreed as he polished a quarter of this kuih for his lunch today.

Update – 3rd March 20202

First TIP – Today I was in a push for time as I am making for a friend’s son. to be pack and hand carry to his University up North.

So this morning I quickly washed and soaked the white glutinous rice.

Then I rinsed the black glutinous rice and quickly bring them to boil, simmering for 30 minutes till al dente. Then I put it in the garden to cool down as weather here is still cold. I did not rinse them more because I want to retain more colour to make my white glutinous rice more PINK

Second TIP – I mixed the soaked white glutinous rice with the coconut milk before putting them to steam on top of banana leaves for 15 minutes, then fluff, add in the black glutinous rice, press and then steam again for 15 minutes while I cook the top layer slowly.

Third TIP – I find that mixing the top layer batter earlier and let it sit (beat it with a whisk when you can) actually makes a smoother top.

Also updated some pics to explain new TIPs

Updated – 22nd September 2020