Yam cake (Orh Kueh)

    4 hours

    My husband makes this dish only about 1-2 times a year as it takes time and effort to make this. Also having to pan-fry it in the mornings means it takes a lot of time, which we don't often have. Nonetheless, this is definitely one of our favorite breakfast foods! It isn't soft like the normal ones. It is much firmer and has more yam and other ingredients than the ones you can buy outside.


    North Region, Singapore
    2 people made this

    Serves: 10 

    • 125g dried mushrooms, soaked until soft, diced
    • 35g small onions, diced
    • 25g dried shrimp, pounded
    • 400g yam, cubed
    • ¼ cup oil
    • 2.1 L water
    • 600g rice flour
    • 1 tbsp light soy sauce
    • Salt to taste
    • Pepper to taste

    Prep:2hr  ›  Cook:2hr  ›  Ready in:4hr 

    1. Fry the mushrooms, onions, shrimp and yam in oil until well-combined and fragrant. The yam should be soft but still firm. Add light soy sauce, salt and pepper to taste. Set aside.
    2. Mix together rice flour and water until a watery mixture is produced.
    3. Pour the mixture into a wok and stir under high heat until it becomes a paste.
    4. Mix in the fried yam until well-combined. Transfer the flour and yam mixture into a deep pan and flatten it out so that it fills the entire pan, not leaving any holes.
    5. Use a spatula and some water to flatten the top of the mixture.
    6. Cook under low heat for 35 minutes. Turn off heat and allow the yam cake to cook in the pan for a day.
    7. Remove the next day and slice. Pan-fry until golden brown on both sides. Serve with sweet sauce.

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