Flour Power Teochew Steamed Yam Cake

A colleague was telling me about how her mum makes yam cake for her whole family. It’s a massive effort, involving not just a lot of chopping but also a lot of arm strength to stir the yam paste. I personally love munching on yam cakes a lot, so I thought I might as well give it a try, especially since I’ll have to cook something for my dinners(ssss) next week anyway.


  • Yam: About 2 small ones (600g), diced
  • Wheat starch/corn flour: 100g
  • Rice flour: 400g
  • Water: 5.5 cups
  • Salt: 3 tsp
  • White pepper: 1 tsp
  • 5-spice powder: 1 tsp
  • Oil: 3 tbsp
  • Dried shrimp: 120g, roughly ground
  • Dried mushroom: 120g, soaked in water for 1 hr, chopped
  • Deep fried shallot: 50g
  • Red chilli: 4, chopped
  • Spring onion: 1 stalk, chopped
  • White sesame seed: 1 tbsp (optional)


  1. Steam yam for 15min till cooked.
  2. Mix starch and flour with water. Stir till no more lumps are present.
  3. Stir in salt, pepper, 5-spice powder and 1 tbsp oil.
  4. Heat 2 tbsp oil in wok.
  5. Add shrimps and mushrooms. Fry till fragrant.
  6. Add yam and fry for another 5min.
  7. Turn heat off. Add in flour mixture and keep stirring till a paste forms.
  8. Grease steaming pan with oil.
  9. Place yam mixture into pan. Press down and smoothen with back of spoon.
  10. Steam on high heat for 45min.
  11. To garnish, sprinkle with fried shallots, red chillies, spring onion and sesame seeds.
  12. Serve with sweet sauce or chilli.


  • Adding the condiments into the flour mixture first would allow for a better distribution of flavours.

Fiery rating:

About 12 – 15 slices (1 round cake pan or 2 loaf pans)

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