Yam Cake with Toppings

Yam Cake with Toppings


  • For Yam Cake – 230g rice flour, 20g tapioca flour, 200g yam (cut into small cubes & cook till soft), 300ml coconut milk, 700ml water, salt to taste
  • For Garnishing – 50g dried shrimps (washed and fried without oil till dry), 50g dried onions, 1 red chilli (seeded and finely sliced), 1 green chilli (seeded and finely sliced), 1 stalk spring onion (finely sliced), 1 stalk Chinese celery (finely sliced)
  • For Toppings – 100g chicken (minced), 100g prawns (minced), 1 onion (finely sliced), 2 cloves garlic (finely sliced), 1 red chilli (finely sliced), 2 green chillies (finely sliced), 1tbsp curry paste
  • For Sauce – 10 red chillies (blended), 1tbsp brown sugar (boiled in 50ml water), 1tbsp chilli sauce, sugar to taste


Cooking Directions:
For Yam Cake

  1. Combine rice flour & tapioca flour.
  2. Dissolve salt & SERI-AJI® Kampung Style Fried Rice in water & pour into (1).
  3. Add coconut milk into the above mixture & stir well.
  4. Pour into a wok and cook till thickens.
  5. Line the tray with a piece of food-grade plastic paper (transparent) & grease around it with a little bit of oil.
  6. Pour the Yam Cake batter into tray, add in yam.

For Toppings

  1. Brisk fry shallots & garlic until fragrant. Then add in curry paste, red & green chillies. Sauté until aromatic.
  2. Stir in minced prawn & chicken, followed by SERI-AJI® Kampung Style Fried Rice. Mix well till cooked & set aside.

For Sauce

  1. Heat wok without oil. Sauté blended red chilli until fragrant & separating from the oil.
  2. Add in chilli sauce & brown sugar.
  3. Put in sugar to taste & SERI-AJI® Kampong Style Fried Rice. Stir until it thickens and put aside.


  1. Pour the sauce unto the yam cake platter. Top with the toppings.
  2. Sprinkle the garnishing ingredients in the following order: dried shrimps, red chilli, green chilli & spring onion.
  3. Steam for 15-20 minutes until cooked & remove heat.
  4. Sprinkle fried onion & Chinese celery, cut, & ready to be served.