Orh Kuih/Steamed Taro Cake is a favorite breakfast/teatime item. This savory taro/yam cake is a hit among taro/yam lovers. This version of Taro Cake is loaded with ingredients. It is flavorsome enough to eat on its own.

Recipe by Mama Ding

Total Time | 1 hr 20 mins

Prep Time | 40 mins

Cook Time | 40 mins

Servings : One 20x20 cm (8x8”) tray

Ingredients

20 shallots, peeled and sliced
3 pips garlic, peeled and minced
1 tbsp ginger, minced
1/2 cup cooking oil
20 medium-sized dried shiitake mushrooms, soaked and drained, sliced thinly (reserve the soaking water)
50 g (1/2 cup) dried prawns, rinsed, soaked and drained, chopped (reserve the soaking water)
4 Chinese sausages/lap cheong, sliced thinly (optional)
800 g (1.7 lb) yam/taro, peeled and cubed
1/2 tsp salt or to taste
1 tsp pepper powder or to taste
1 tsp Chinese five-spice powder
2 tbsp light soy sauce
250 g (2 cup) rice flour
30 g (2 tbsp) tapioca flour
800 ml (3 and 1/3 cup) chicken/pork stock
200 ml (3/4 cup + 2 tbsp) of both the reserved soaking water
For the Topping~
80 g (3/4 cup) chopped preserved radish/chai po (optional)
3 stalks spring onions, chopped
2 red chillies, deseeded and chopped
as much fried shallot crisps as you desire

Method

01 Steam the cubed yam/taro for 20 mins. Set aside.

02 Prepare fried shallot crisps. Heat the cooking oil in a wok/pan. Add in the sliced shallots and fry(stirring constantly) till golden brown.

Remove, drain on paper towels and set aside to cool.

(These shallot crisps can be prepared ahead then stored in a dry, airtight container when cooled.)

03 Remove the remaining oil until 2 tbsp are left in the wok/pan.

Fry the minced ginger and garlic until golden brown. Add the Chinese sausages(if using). Stir fry till slightly crispy, about 5 mins. Add the dried prawns and mushrooms. Cook for another 5 mins.

Add in the steamed yam/taro cubes and half of the fried shallot crisps. Add the salt, pepper, five-spice powder and light soy sauce. Mix well and turn off heat.

04 Mix the rice flour, tapioca flour, stock and soaking water together. Pour the flour mixture into the yam/taro mixture in the wok/pan and turn on heat.

Keep stirring and cook on medium heat until mixture thickens and everything is well-mixed, about 15 mins.

If you prefer your orh kuih/taro cake softer...go for a thinner consistency.

05 Transfer the mixture onto a lined (with parchment paper or banana leaves) 8x8" tray. Level the top and place the tray onto a steamer. The water in the steamer must be at a rolling boil when you place the tray inside.

Steam for 40 mins on high heat.

06 Allow to cool completely before unmoulding onto a plate.

Garnish with the chopped preserved radish(if using), spring onions, chillies and shallot crisps.

Cut and serve with sweet sauce or chilli sauce, if desired.

Notes

800 g is the net weight of the yam/taro after slicing off top, bottom and peeling. The secret to a flavorful yam/taro cake is using stock instead of water. Make your own pork/chicken stock by boiling pork/chicken bones with some chopped carrots/onions/celery/garlic. Or use store-bought stock.