National Dish Singapore: Yam Cake (Recipe)
In this article
Meet Yam Cake, a savoury steamed snack cherished across Singapore and much of Southeast Asia. This comforting little cake blends the earthy flavour of taro with silky rice flour, then folds in crispy shallots and a savoury hit of shrimp for depth. Traditionally enjoyed at festive gatherings, it works just as beautifully as an everyday nibble or a side dish. Bring a taste of the region’s beloved kueh straight to your own kitchen.
About Yam Cake
Yam Cake is a traditional dish from Singapore and other parts of Southeast Asia, prized for the way it turns humble ingredients into something special. At its heart is the earthy flavour of taro combined with finely milled rice flour to create a soft, dense and moreish snack. A scattering of shallots and shrimp lends the cake both a wonderful savoury note and a festive character, which is why it so often appears at celebrations. Whether served as a side or a snack, yam cake is a genuine treat for the senses.
Ingredients (serves 1–2)
- 250 g taro (yam)
- 100 g rice flour
- 50 g water
- 50 g shallots, chopped
- 50 g shrimp, cleaned
- 1 tsp salt
- 1 tsp oil, for frying
- Pepper, to taste
Shopping for the ingredients
To make a perfect yam cake, it is well worth choosing high-quality ingredients. The taro should be fresh and firm, since it is the star of the recipe. Visit a local Asian grocery or a weekly market to track down the best produce. Shallots and shrimp are just as important to the flavour, so look out for fresh options there too — the same care you would take when shopping for any classic of Singaporean cuisine.
Preparing the dish
Before you begin making the yam cake, prepare all of your ingredients thoroughly. The taro needs to be peeled and cut into small cubes so that it cooks through evenly. Chop the shallots finely to draw out their flavour in the finished dish. It also helps to blanch the shrimp briefly beforehand, which shortens the cooking time and brings all the elements together harmoniously.
Step-by-step instructions
- Steam the taro in a steamer for about 15–20 minutes, until soft.
- Mash the steamed taro into a fine purée.
- In a pan, fry the shallots in oil until golden brown, then add the shrimp.
- In a bowl, combine the rice flour, water and purée and mix well.
- Stir the shrimp and shallots into the mixture and combine thoroughly.
- Pour the mixture into a greased tin and steam for a further 30 minutes.
- Once steamed, leave to cool, then cut into pieces.
Gluten-free / lactose-free version
To make the yam cake gluten-free, simply use pure rice flour, which is naturally free of gluten. The dish is also naturally lactose-free, provided you add no dairy products. It is worth checking the make-up of your ingredients to be sure every component is both gluten- and lactose-free. That way anyone with an intolerance can enjoy this delicious snack too.
Tips for vegans and vegetarians
To make the yam cake vegan or vegetarian, replace the shrimp with cooked mushrooms or tofu. These ingredients give the dish a similar texture and are a great protein-rich alternative, much as in a comforting bowl of Claypot Tofu. You can also add vegetables such as carrots or peas for extra colour and nutrients. Experiment with spices to develop and adjust the flavour to your liking.
More tips and tricks
An important tip when making yam cake is to make sure the batter has the right consistency — it should be neither too runny nor too stiff. The steaming is also crucial for even cooking. Take care not to overfill the tin, so it does not spill over while steaming. And allow the cake to cool sufficiently after steaming, before cutting it into pieces, so that it keeps its shape.
Adapting the recipe to your taste
The recipe for yam cake is easy to adapt to personal preference. Feel free to add different vegetables to shape the dish to your taste. The seasoning can vary too — add chilli or other spices to suit your palate. You can also play with the balance of sweet and savoury by stirring in a little sugar or soy sauce.
Ingredient substitutions
If you do not have certain ingredients to hand, there are plenty of creative alternatives. Instead of taro, you can use sweet potato, which offers a similar flavour and a velvety texture. The rice flour can be swapped for another gluten-free flour if needed. For the shrimp, vegetarian protein sources such as seitan or plant-based meat alternatives work well to adapt the dish.
Drink pairing ideas
A delicious yam cake pairs beautifully with a range of drinks. A refreshing green tea offers a lovely balance to the savoury flavours of the dish. For a sweeter note, you could serve a fruity smoothie that complements the earthy taste perfectly. A light lemonade or a sparkling water with lime is also a great choice to round off the experience.
Serving and presentation ideas
Presentation can lift the whole yam cake experience considerably. Cut the cake into even pieces and arrange them on an attractive plate. Fresh herbs or chopped shallots make a colourful garnish. Consider serving the dish with a special sauce or dip for extra flavour, to make it even more inviting — much as you might alongside Chwee Kueh or a plate of Carrot Cake.
A bit of history
Yam Cake has its roots in Southeast Asian cooking and is strongly influenced by Chinese cuisine. Traditionally it is prepared during holidays and festivities, where it plays a meaningful role in bringing people together. In many families the recipe is passed down from generation to generation as part of their heritage. Taro has a long history in Asian culture and is a staple ingredient used in countless delicious dishes, from savoury cakes to the sweet Yam Paste Dessert.
More recipe ideas
Summary: Yam Cake
In summary, yam cake is a savoury and fascinating dish that offers a wealth of flavour. With its simple preparation and adaptable ingredients, it is ideal for all sorts of tastes and preferences. Whether as a snack or a side, yam cake is always a highlight on any table. Let its delicious flavours tempt you and give this traditional recipe a try for yourself!
