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

Steamed Yam Cake – Kuih Keladi 蒸芋头糕.- special. I had a week of holiday with my outlaws and I have had enough of western food. Really desperate for kuih. So today decided to steam a yam cake. I bought a packet of yam a couple of weeks back and have been itching to use it. 

Over the years I have experimented with this recipe and I have got it just the way I like it. I do not like the ones with preserved radish, mushrooms, peanuts or even mince meat. I just want plain yam as I love the taste of yam and I do not often have yam.  I have adjusted my recipe to suit the frozen yam I buy. They come in a pack of 1kg. 

Steamed Yam Cake – Kuih Keladi 蒸芋头糕 is quite a forgiving dish and I will explain in the pics and recipe.  My recipe is not that hard to do actually and I will give you some tips that I have learned through trial and error.

MAY 3, 2018 BY ADMIN