Saturday, October 4, 2008


Yam is quite good stuff - it gives you a good dose of vitamin B6 to protection against heart Disease, potassium to help control blood pressure, Dioscorin, a storage protein contained in yam, to help with hypertension.

On the more practical front, Yams' complex carbohydrates and fiber deliver the goods gradually, slowing the rate at which their sugars are released and absorbed into the bloodstream. In addition, because they're rich in fiber, yams fill you up without filling out your hips and waistline.

Choose yams that are firm and do not have any cracks, bruises or soft spots. Yams should be stored in a cool, dark and well-ventilated place where they will keep fresh for up to ten days. They should be stored loose and not kept in a plastic bag. Keep them out of exposure to sunlight since this will cause them to sprout or ferment. Uncooked yams should not be kept in the refrigerator.

Recently I saw Thai Yam sold in the supermarket - it is vacuum-packed and ready-to-use. Very convenient! I picked up 1 pack and got down to make this Steamed Yam Cake for our Saturday breakfast:

This is basically the same pumpkin cake recipe.

Savoury Steamed Yam Cake

500gm yam
200g rice flour
700ml chicken stock (or water)

80g dried shrimp, rinsed and coarsely chopped
5 chinese mushroom, soaked and diced
1 dried scallop, soaked and shredded

1 tsp salt
1 tsp sesame oil
1.5 tbsp vegetable oil
1 tsp white pepper powder
1 tsp sugar
1 tbsp light soy sauce
1 tbsp fish sauce


  1. Steam the yam for 15min or until it is soft enough to be mashed with a fork. Leave some yam chunk around for texture.

  2. Mix with 100ml of stock and set aside.

  3. Mix rice flour, stock, salt and sesame oil together and set aside.

  4. Heat up the veg oil in hot wok. Stir fry dried shrimps until fragrant. Set aside

  5. Stir fry diced mushroom for 2-3min. Add pepper, sugar and soy sauce. Mix well.

  6. Pour in the mashed pumpkin & rice flour mixture. Cook over slow fire until it thickens.
    Pour into a mould and level with a spoon. Steam for 30min or till a toothpick comes out clean when inserted into the centre of the mould.

  7. Garnish with sliced chili, spring onion and sesame seed. Serve hot.

For the leftovers, sliced and refrigerate or freeze (if intend to keep for longer). When hunger strikes, just take out of the fridge and pan fried! Food always taste better after frying :-)

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