It is not easy to get authentically flavoured Penang Yam Cake in Kuala Lumpur. I tried some at various Pasar Malam (Night Market) but I could not find that taste I was looking for. I think we Penang folk are rather fussy when it comes to Penang food. I used to make this for my late father-in-law as he loved yam. Two years ago, I adapted the recipe from the Nyonya Flavours Cook Book and it was pretty successful, so I have just kept this as my recipe since.

Penang Yam Cake Recipe

INGREDIENTS:

650g yam (taro)

250g rice flour

1 tbsp green pea flour

750ml (3 cups) water

3 tbsp cooking oil

40g (4-5 cloves) garlic, chopped

1 tsp five-spice powder

2 tsp salt, or to taste

1 tsp pepper

Garnishing

3 tbsp cooking oil

100g dried prawns

50g fried shallot crisps

2 red chillies, chopped

2 spring onions, finely cut

METHOD:

1. Cut the yam into chunks. Steam until soft (for 10 to 15 mins). Mix in the rice and green pea flour and water to form a smooth, thick batter. Set aside.
2. Heat up oil in a clean wok to sauté the garlic until fragrant. Add five-spices powder, salt and pepper.
3. Lower heat and add in the yam and flour mixture. Stir until batter is well mixed.
4. Pour the batter into a greased 9” square tray. Smooth out the surface.
5. Steam mixture for 40 minutes or until firm. Remove from heat.
6. Heat up 3 tbsp oil in a wok to sauté the dried prawns until fragrant and crispy. Remove from oil and chop when get cool.
7. Top the yam cake with the sautéed dried prawns, fried shallot, chillies and spring onions.