Recipe: Steamed Yam Cake with Fermented Bean Curd

Steamed Yam Cake with Fermented Bean Curd

By Margarita Lee

Margarita Lee

Ingredients A:

  • 150g Rice flour
  • 30g Tapioca flour
  • 20g Wheat starch (tang mein)
  • 2 pcs Fermented beancurd (nam yee)
  • 1 tsp Salt
  • 1 tsp Five spice powder
  • 1 tsp White pepper
  • 1 tsp Sugar
  • 800ml Water/Chicken broth 

Ingredients B:

  • 300g Yam (diced)
  • 80g Dried prawns (softened and chopped coarsely)
  • 1 tbsp Chopped garlic 
  • Cooking oil


  • 3 stalks Spring onions (chopped)
  • 3 tbsp Fried shallots
  • 1 Red chilli (finely sliced)
Photo by Margarita Lee


  1. Dissolve the fermented bean curd in water and add in the rest of Ingredients A to form a smooth batter. Whisk until it is blended and ensure that there are no clumps of flour left in the mixture. Set aside. 
  2. Heat pan over medium heat, then sauté garlic and dried prawns until aromatic. Remove half of the dried prawns for garnishing.
  3. Add in diced yam and stir well. Pour in the prepared flour mixture and keep stirring until it forms a thick paste.
  4. Pour the mixture into a greased heat-proof pan and steam over high heat for 45 minutes or until cooked.
  5. Cool completely before removing from the pan. 
  6. Garnish with deep-fried shallots, fried dried prawns, spring onions, and sliced chillies before serving.
  7. Slice and serve with chilli sauce on the side. 


The yam cake can be stored in the refrigerator for up to a week. Cool the yam cake before storing. Cut into thick slices, pan-fry until both sides turn golden and serve with chilli sauce.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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