Tuesday, March 24, 2015

Vegetarian Yam Kueh 素芋头糕

Yesterday my maid brought back 3 huge yam when she came back from Bogor costing only USD3 in total. So we set about putting it to good use and settle for something savory, which is how we arrived at making yam kueh.

Instead of making the traditional ones using dried shrimps, shallots and other non vegan ingredients, I decided to adapt the recipe from baking corner's Steam Yam Cake's recipe to the vegan version.


  • 400g Yam (diced)
  • 300ml Water
  • 40g Preserved Turnips(Chai Poh 菜脯)
  • 30g Vegetarian Ikan Bilis (fried & crushed)
  • 4 Shitake Mushroom (diced)
  • 6 Chinese Mushroom (soaked and diced)
  • 1 Tbsp Mushroom Oyster Sauce (Vegetarian)
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Sugar 
  • 1/2 Tbsp Salt
  • Dash of Pepper
Batter (mix together)
  • 200g Rice Flour
  • 3 Tbsp Corn Flour
  • 350ml Water
Toppings (Optional)
  • Some Vegetarian Ikan Bilis (fried)
  • Red Chillis (sliced)
  • Green Peppers (sliced)

Directions :
  • With 5 Tbsp of cooking oil salute turnips (chai poh) until fragrant. Remove and set aside.
  • Using 2 Tbsp sesame oil, stir fry the diced yam under medium heat for 5 minutes. Remove and set aside.
  • Using the same wok laced with leftover oil from frying the yam, stir in the mushrooms, ikan bilis and continue to stir fry until fragrant. Add in turnips, yam and 300ml water and continue stir frying until combined.
  • Stir in seasonings and batter.
  • Continue stirring with low heat until mixture thickens. 
  • Remove from heat. Transfer the batter into a 8x8 inch steaming tray lined with banana leaf at the bottom.
  • Steam under high heat for 30 mins.
  • Remove and apply toppings. Let cool.

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