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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