Resep Kue Yam (Atau Kuih)
Chinese Steamed Yam Cake (Or Kuih) is one of my favorite savory treats! Made with tender yam pieces, dried shrimps, and rice flour, it boasts a wonderfully soft, chewy texture. A beloved classic in Malaysia and Singapore, this delicacy is perfect as a snack or light meal—especially during tea time o
Foto: Rasa MalaysiaBahan-bahan
- 2 tablespoons oil
- 5 cloves shallots (peeled and finely chopped)
- 3/4 bowl/cup dried shrimps (soaked in warm water, drained and chopped corsely )
- 1½ bowls/cups yam/taro (diced into 1-2 cm cubes)
- 1 bowl/cup rice flour
- 2 tablespoons wheat starch
- 2 bowls/cups water
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 1 teaspoon five-spice powder
- 1/2 bowl/cup dried shrimps, optional (chopped finely and fried with oil )
- fried shallot crisps (available in Asian stores)
- 1 red chili (seeded and sliced finely)
- 1 stalk spring onion (cut into rounds)
Langkah-langkah
Heat a pan over medium-high heat, add oil, and sauté the shallots until slightly softened. Add the dried shrimps and cook until aromatic, about 3–5 minutes. Add the cubed yam and stir-fry continuously until the surface begins to brown.
In a mixing bowl, combine the rice flour, wheat starch, water, salt, white pepper, and five-spice powder, stirring until smooth and free of lumps. Slowly add the mixture to the pan, stirring until it thickens into a paste.
Pour the mixture into a rectangle pan and steam over high heat for 45 minutes, or until fully cooked. To check the doneness of yam cake, insert a toothpick into the center of the cake. If it comes out clean and dry (not wet), the cake is fully cooked.
Remove the yam cake from the steamer, let cool for 5-10 minutes. Garnish the top with dried shrimps (optional), fried shallot crisps, red chilies, and spring onions. Cut into pieces and serve with a side of chili sauce, and/or hoisin sauce.
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