Tuesday, 3 July 2007

Oh Kuih (Savoury Yam Cake)


  • 250g yam, diced
  • 1 cup water

(B) Mix together and sieved:

  • 125g rice flour
  • 20g tapioca flour
  • 1 1/4 tsp five spice powder
  • 1 cup water
  • 1/4 tsp alkaline water


  • 1 tbsp chicken stock granules
  • Salt to taste
  • Dash of pepper
  • 1/4 tsp sugar

For garnishing:

  • 100g dried prawns, soaked and chopped coarsely
  • 4 shallots, sliced
  • 2 stalks spring onions, chopped
  • 2 sprigs Chinese parsley
  • 2 red chillies

Chilli sauce (mix till sugar dissolves):

  • 10 red chillies, blend in food proccesor
  • 2 tbsp sugar
  • 2 tbsp salt
  • 2tbsp tomato ketchup
  • 2 tbsp lemon/lime juice (can substitue with vinegar)


Heat 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside 3/4 for garnishing.

Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.

Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes. Serve yam cake with chilli sauce.

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