Quick and Easy Steam Yam Cake
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
Ingredient A
  • 200g Yampeeled and cubed
  • 50g Dry Prawnschopped
  • 100g Chinese sausagecubed small
  • 5g Dry Mushroomssoaked
  • 1/2tbsp garlicchopped
  • 1/2tbsp Shallotchopped
Ingredient B
  • 150g Rice flour
  • 10g Tapioca flour
  • 10g Wheat starch
  • 1/2tsp Salt
  • 1/2tsp Sugar
  • 400ml Water
Ingredient C
  • 1/2tsp 5-spice powder
  • 1/2tsp Pepper
  • 1/4tsp A pinch of salt
  • Mushrooms
  • Spring Onions
  • Shallot crisps
  • Toasted Sesame Seeds
  • Chillieschopped
  1. Combine all the ingredients of B in a mixing bowl. Strain and set aside for 1 hour.
  2. Squeeze dry the soaked mushroom and dice them in small cubes.
  3. Heat 2 tbsp. of oil in the Instant Pot. Press Saute and saute the chopped garlic and shallots. Stir fry the mushrooms, dry prawns, and lap cheong until fragrant. Remove half for the topings and set aside.
  4. Add the yam into the inner pot. Stir fry then add in batter B. Saute on Low and keep stirring until slightly thickened. Press Cancel.
  5. Transfer the batter into an oiled 7-inch stainless steel or bakesafe container. Level the surface.
  6. Cover the lid and select Steam mode on High Pressure and High Heat for 15 minutes. Naturally release pressure when done cooking.
  7. Let the yam cake cool before transfering into a plate. Garnish and serve.