Celebrate Rising to Greater Heights with this Mouth-Watering Chinese Yam Cake

With Chinese New Year fast approaching, it’s worth making an effort to get the good vibes flowing with a special dish that symbolises prosperity and good fortune.

Taro cake is a popular dish often served for breakfast, lunch, or as a teatime snack. This particular version, which includes additional toppings like chilli, spring onion and dried shrimp, originates in the Nyonya community, where it is more often known as yam cake/kuih, or “wu tau koh” in Cantonese.

It is commonly seen on family dining tables during the festive season, as the word “cake” sounds like the Chinese word for “high”, thereby symbolising greater success, prosperity and happiness.

This dish is an invitation to join in the festivities, whether you’re hosting a lovely dinner or dropping by a neighbour’s open house – perfect for ringing in the Lunar New Year!

Flavours & Pairings

A delicious savoury cake, defined by umami rich mushrooms and an extra hit of flavour from serunding udang for an added twist. Red chillies and spring onions provide fresh contrast, while golden and crisp fried onions bring a textural balance to everything.

Best served with an extra spicy sambal belacan chilli sauce.

Note: this recipe involves a few steps including frying, steaming and cooling before adding the final toppings. Take your time and you’ll be ready with a wonderful dish to share with one and all.

Ingredients

To Fry:

• 8-10 garlic cloves, finely chopped
• 3 medium shallots, finely sliced
• 5 medium dried mushrooms, rehydrated and finely chopped
• 2 tablespoons dried prawns, rehydrated and finely chopped (reserve the residual soaking liquid from the mushrooms and dried prawns)
• 2.5 cups local taro or ubi keladi, cut into approximately 2cm cubes

To Steam:

• 1 cup rice flour
• 2 tablespoons corn flour
• 2 teaspoons five-spice powder
• 3 teaspoons sesame oil

Vibrant and inviting, these simple ingredients are all you need for a tasty dish the whole family can enjoy. (The Orange Sieve pic)

To Top:

• 8-10 small shallots, finely sliced into rounds
• 2 tablespoons dried shrimp, rehydrated and blended until fine
• 3 large red chillies, deseeded and finely chopped
• 3 stalks spring onions, finely sliced

Method

To Cook:

• Start by frying the shallots for the final topping. Heat a wok on a low-medium flame, add 1 cup of oil and allow it to come to temperature.
• Fry the shallots until golden, drain on a paper towel, and set aside.
• Remove some of the shallot oil from the wok and set aside for later. Leave 2-3 tablespoons of oil in the wok for frying.

To Steam:

• Move the cake tin to a steamer and cover with a lid. Ensure the water touches the base of the cake tin.
• Steam for approximately 30-60 minutes, or test with a skewer until it comes out clean. Cooking time at this stage can vary.
• Once this is done, remove the cake tin and set aside to cool completely, ideally 4-5 hours.
• In the meantime, prepare the serunding udang, which goes on as a final topping. In a small pan, gently toast the blended dried prawns, stirring throughout, on low-medium heat for about 5 minutes.
• Add 2 teaspoons of oil and keep stirring for 1 more minute until the dried prawns become beautifully golden. Remove and set aside.

To Top:

• Cover the taro cake generously with golden fried shallots, chillies, spring onion and serunding udang, ensuring every part of the cake is covered completely.
• Slice into diamond-shaped cakes, serve with a super spicy sambal belacan chilli sauce, and enjoy!

Conclusion

This recipe is a testament to the joy of cooking and sharing meals with loved ones. With its unique combination of flavours and textures, this Chinese yam cake is sure to impress your family and friends. Don’t be afraid to experiment with different toppings and ingredients to make it your own.

Frequently Asked Questions

Q: Can I use fresh taro instead of dried taro?

A: Yes, you can use fresh taro, but make sure to cook it thoroughly before using it in the recipe.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the taro cake mixture ahead of time, but it’s best to assemble and steam it just before serving.

Q: Can I substitute the serunding udang with something else?

A: Yes, you can substitute the serunding udang with toasted peanuts or cashews, but keep in mind that it will change the flavor profile of the dish.

Q: How do I store leftover taro cake?

A: You can store leftover taro cake in an airtight container in the refrigerator for up to 3 days. Reheat it by steaming it for a few minutes before serving.