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Oatmeal Yam Cake

Chef Devagi Sanmugam

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The Chinese yam cake is firm, yet not heavy. I like it very much especially so if there are dried prawns or sliced shitake mushrooms in it. Yesterday, I thought of trying out a yam cake recipe but adding something out of the ordinary – I added quick cooking oats!! For vegetarians, just omit the dried prawns. 


Preparation time:  20 minutes

Cooking time:  30 minutes

Serves:  6



  • 200 g yam (half-cubed, half shredded)
  • 200 g rice flour
  • 50 g quick cooking oats
  • 700 ml hot chicken stock
  • 3 tablespoons canola oil
  • Salt, to taste

For topping:

  • 3 tablespoons canola oil
  • 2 garlics cloves, minced
  • 50 g dried prawns, washed, drained and chopped coarsely
  • 15 g chai poh (salted, preserved radish), rinsed

For garnishing:

  • 2 red chillies, seeded and sliced
  • Chopped spring onions
  • Chopped coriander leaves
  • Dry roasted white sesame seeds



  1. Put yam, rice flour and oatmeal with chicken stock into a bowl and make a thin batter of smooth consistency. Add salt and oil.
  2. Pour mixture into a greased tray or several small moulds and steam mixture for 30 to 45 minutes or till firm.
  3. Heat oil in a wok. Fry garlic, dried prawns and chai poh till golden brown.
  4. Spread over steamed yam cake while hot.
  5. Garnish with sliced chillies, spring onions, coriander leaves and sesame seeds.


Credit: Chef Devagi Sanmugam @ http://spice-queen.com

Reproduced with permission.

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