Thk u very much. Just tried your recipe and it was successful. Family members enjoyed it and said it was nice. I also added some lup cheong and shallots.
Made this today and I have a very happy hubby! Another great proofed recipe from Spice & Pans, simply delicious, my only difference was I added some 5 spice powder and instead of 500ml water, I added chicken stock instead. Thanks being such a great coach and letting us learn new things!
Want to say a big thank you for putting in so much effort in filming, cooking and adding in subtitles! I just watched this video on the bus without any volume. Will be trying this out as I have leftover yam
Hi there! You have interesting recipes which are easy to follow. Your videos are just the right amount of info. You are born to teach! Thank you for sharing your talent with the world. God bless Spice n Pans!!!!
Thank You Roland for the recipe. I add Dried fried Shallot, Scallops n Sausages n it turned out well for my 1st attempt. Very frangrance, tasty and the texture is soft and smooth. Thank you for your good tutorial. You are the Best. 👍👏😋😋😋
Hi Roland, i want to buy a non stick pan cos my son scratch 2 pans oredi. Can u advise shld i buy non stick pan or honeycomb pan. Which one is easier to use. Current pan use is Meyer. Previous one is Tefal. Thanks for yr advice.
Thank You very much for the recipe. Would appreciate if the cooking tray of the Yam Cake is made known. Will try recipe as soon I get the size of the cooking tray. Thank you again.
Hi cheff,just want to say this recipe is suitable for my ah ma ,,the texture is not too hard n soft enough till the next day❤️...what I want to ask is ..can I use this recipe for daikon one? My ah ma Jin suka this kind of Kueh...thanks a lot cheff
Yam cake is one of my favorite Chinese snacks. I make both yam and carrot cakes for Chinese new year. I believe it is only in Singapore/Malaysia, this snack item is called yam cake. Elsewhere it is known as taro cake. Similarly, carrot cake is known as turnip/radish or daikon cake outside of Singapore/Malaysia.
Hi Roland I have tried the yam cake but was so soggy n soft n I might add more water in which u show 500 normal water n 500 mushroom water but actually is it 250 ml plain water n 250 mushroom water so total is only 500 ml add to the powder right?
So glad that you like this recipe 😋😋 we have a couple more childhood dishes in our playlist. You can take a look at our Singapore recipes folder. Happy cooking!
Hi, my yam cake didn’t harden after steam. Last nite the dough was perfect and after steam today it was still soft. I followed your measurements exactly the same. I steam with high heat 40min.
Someone else commented the same, gluey and wouldn't firm up. I had the same issue too and with any recipe calling for rice flour. It seems that the rice flour we have here is extremely starchy... probably from calrose rice unlike the Thai rice.
Try frying till thicken before steaming. Steam for 45 min to an hour. It is difficult to check whether it is cooked because you may see some liquid on the surface. This is ok as I usually leave it overnight.
Morning chef! What a morning delicious breakfast to have! Now I am at Thailand n after seeing your clips really make me miss home. Will try it out when I am back to Singapore 🇸🇬. Thanks chef and have a great weekend!!! ✌️ ✌️ ✌️ 😋 😋 😋 🙏🙏🙏
Hi sir i just followed your recipe today but why my yam cake after steam 40mins.still wet. Pls advice i don't want to throw the food can i make hard and dry it in any way?
Hi Roland I had try a few times of your yam recipe and is yummy.But this time I think I make a mistake add too much tapioca flour and it has became very gluey like ang ku kueh texture. Is there any way to salvage it.
Can Chinese yam be substituted instead of taro? My TCM practitioner wants me to use Chinese yam and I wanted to find a good recipe. This one looks delicious!
Thank you. Today is my 2nd time trying this receipe . Today was better...but it was not salty enough. And a bit dry. Can you share with us how to make the black sweet sauce to go with it ? Thank u so much !
@@spicenpans ok . Was looking for something like the black sauce for chee cheong fun. :D! Tks for sharing this receipe. It is quite easy to follow. Stay safe !
I’m guessing that you probably had to fry the flour solution for a bit longer to remove most of the moisture. Another possibility is because is because the steaming time may not be enough. I think probably you used the same timing as me but there are different variables at play here for example, maybe your flame is smaller than mine (in your case, you used a 3 tier steamer) or your steaming tray is made of a thicker material than mine. In order to make sure that your yam cake is sufficiently cooked, you can do a stick test. Dip a skewer into the yam cake. If the stick comes out clean then the yam cake is done. If not, you can steam it for a little longer. For the cake that you have already made, you can try to rest the yam cake in the fridge overnight, this will also help firm up the yam cake. Hope this helps.
You seems to read my mind. Few days ago I was thinking how I wish you cook this recipe....lol.. here you are, cooking one of my favorite desert, but I never able to cook well for this dish. I am going to use your recipe soon :) thank you !
Yay, another yummy easy recipe to try. Am a novice cook and your videos have been a great help. Will be making the chicken feet lotus root soup in a bit for its collagen goodness. Really happy I chanced upon your channel.
I just tried your yam Kueh recipe. After steaming for ,40 mins. It was still wet. Continued steaming 10 mins X3. Still a bit wet. Rechecked recipe. Water is correct. Pls advise what to do. Tks
Hi Veronica. You will have to fry until it is quite gluey and most of the water has evaporated, otherwise it will be wet regardless of how long you steam.
Mine too. I had the same issue too and with any recipe calling for rice flour. It seems that the rice flour we have here is extremely starchy... probably from calrose rice unlike the Thai rice.
@@spicenpans Hoping you have some other simple and easy to follow chinese recipe Am trying to have small business in our neighborhood Like your explanation easy to understand. More power to you
Yes. How about using our carrot cake recipe then? The proportion is better if you use the other recipe. Here you go ruclips.net/video/9lafRsGXio0/видео.html
@@spicenpans oooh thanks was searching and found it too.. Ur recipe as more direct. I gotta ask tho can i use potato starch for substitute of corn flour.. With lockdown i really dont wanna purposely head out for one item which maybe later i not using it also.. #dislikefoodwastage
☹️ im not so success in making it. why my cake is very gluey and soft. not so firm. is this the right texture? or i shall fried the dough longer to thicken it further?
Mine turn out mushy (very soft) cannot cut, my friend said it's because i used "blended rice flour" elephant brand, please recommend the correct type of flour, thank you
Hi Cheng Heng. I actually used the same brand of rice flour as you. There are some possibilities why yours is too soft. 1. When you fry the flour solution, it is still abit too watery. 2. Only slice when it has cooled down, normally I would like to place this in the fridge. 3. The heat might not be high enough and thus, you might want to steam it longer. To test whether it is ready, poke a chopstick or skewer into it and pull it out, if nothing sticks on the chopstick, it is done, if not steam for a while longer. Hoped the above helps.
Thk u very much. Just tried your recipe and it was successful. Family members enjoyed it and said it was nice. I also added some lup cheong and shallots.
Woohoo！So sorry for our late reply. Glad to know that your family enjoyed it.
@@spicenpans oplpppppppooppplppppp ok pppppppppppppppippppppp0poppppppppppopppppppopp0
May i ask if you garnished the yam cake with lup cheong or added it to the mixture.
Yeah fried shallots 🧅 topping is a must! Else it's like eating wanton mee without wantans lol😆
Made this today and I have a very happy hubby! Another great proofed recipe from Spice & Pans, simply delicious, my only difference was I added some 5 spice powder and instead of 500ml water, I added chicken stock instead. Thanks being such a great coach and letting us learn new things!
Woohooz!!! Thank you so much for using our recipe. Good improvisation. 👍👍👍
Want to say a big thank you for putting in so much effort in filming, cooking and adding in subtitles! I just watched this video on the bus without any volume. Will be trying this out as I have leftover yam
You’re most welcome, Vonne. Hope you’ll enjoy this. Happy cooking!! Happy new year too!
Spice N' Pans I did it! Will post on IG later. May I know how Long can yam cake be kept in the fridge?
I tried yesterday...walaowe till next day still soft.thanks cheff
Thank you so much Roland for the recipe. I just made it and the result just wow! So yummy...
Tqsm for this recipe. I tried this today for buka. It is very sedaaap. I add light santan mix with water. It turns out good👍
Woohoo! Thank you so much for using our recipe! We’re so happy that you enjoyed it. 🤓🤓
Hi there! You have interesting recipes which are easy to follow. Your videos are just the right amount of info. You are born to teach! Thank you for sharing your talent with the world. God bless Spice n Pans!!!!
Thanks, Chef. I tried twice.. very nice. Can I check how can make the texture to be softer.
i always enjoy watching your video as your recipe never fails me. Thank you Chef
Thank You Roland for the recipe. I add Dried fried Shallot, Scallops n Sausages n it turned out well for my 1st attempt. Very frangrance, tasty and the texture is soft and smooth. Thank you for your good tutorial. You are the Best. 👍👏😋😋😋
You’re making us so happy! Thank you so much for using our recipe 🤓🤓
Masak apa
Hi Roland, i want to buy a non stick pan cos my son scratch 2 pans oredi. Can u advise shld i buy non stick pan or honeycomb pan. Which one is easier to use. Current pan use is Meyer. Previous one is Tefal. Thanks for yr advice.
Yummy 😋 watching from Malaysia
Thank You very much for the recipe. Would appreciate if the cooking tray of the Yam Cake is made known. Will try recipe as soon I get the size of the cooking tray. Thank you again.
Made this. Added 5-spice powder and lap Cheung. Pan fried next day. Delicious! Thank you.
I'm drooling just watching this. The instruction is good and clear. Going to try. Thank you.
Thank you so much. Happy cooking!!
I like your video on yam cake. You are brief and precise to the point unlike some which have unnec long winding directions. Thank you.
Agree. I can't stand long winded youtubes.
Hi cheff,just want to say this recipe is suitable for my ah ma ,,the texture is not too hard n soft enough till the next day❤️...what I want to ask is ..can I use this recipe for daikon one? My ah ma Jin suka this kind of Kueh...thanks a lot cheff
Yam cake is one of my favorite Chinese snacks. I make both yam and carrot cakes for Chinese new year. I believe it is only in Singapore/Malaysia, this snack item is called yam cake. Elsewhere it is known as taro cake. Similarly, carrot cake is known as turnip/radish or daikon cake outside of Singapore/Malaysia.
U
Wonderful! Thank you for making it so simple & easy. End Results - Great Success & Super Yummy!!! Much thanks! You are an excellent chef!
I tried many of your dishes and they are always successful. Today, I made this Yam cake and my family loved it. Thank you once again.
Your the best chief I like most to watch 🤗. Ty for this yummy recipes 🙏
Hi Roland.. Will wait for your carrot cake recipe.😄 Sometimes choosing the right yam is so difficult. Take care n be safe. 🤗🤗
Thank you so much! Happy cooking, Molly!
amazing recipe! my grandparents loved it so much. thank you so much!!
You’re most welcome
Thank you Roland, tested this recipe n is successful. Easy to make in a short time. 👍👍👍
Very nice and yummy yam cake
I love yam cake..my mum makes delicious yam cake too
Wow. Hope we’ll get a chance to try your mom’s yam cake 😋😋
5:07
This was my thoughts exactly when this was finally coming together... maybe even deep fried... mmmm...
High five! Pan fried yam cake is the best :))
I followed your recipe exactly my first attempt turn out perfect, today my 2nd attempt was disaster because the inside was mushy, can you tell me why?
Thank for the recipe
Very good recipe. Thanks
Wonderful Chef.
Hi Roland I have tried the yam cake but was so soggy n soft n I might add more water in which u show 500 normal water n 500 mushroom water but actually is it 250 ml plain water n 250 mushroom water so total is only 500 ml add to the powder right?
I'm a yam freak and this recipe is just perfect for me ! 😆 Just made this.. ooo so good 😋🤤😋hope you'll post more of these childhood favorites ❤
So glad that you like this recipe 😋😋 we have a couple more childhood dishes in our playlist. You can take a look at our Singapore recipes folder. Happy cooking!
@@spicenpansthanks ..will check it out !❤this yam cake is even yummier when pan fried the next day! 😋 😊
Your recipe is very detailed. Thank you so much Beautiful Soul!
Hi Thanks for sharing your recipe yummy yummy HoChak 😊😊👍
Hi, my yam cake didn’t harden after steam. Last nite the dough was perfect and after steam today it was still soft. I followed your measurements exactly the same. I steam with high heat 40min.
Same here, but don't bother, he doesn't reply
Someone else commented the same, gluey and wouldn't firm up. I had the same issue too and with any recipe calling for rice flour. It seems that the rice flour we have here is extremely starchy... probably from calrose rice unlike the Thai rice.
Try frying till thicken before steaming.
Steam for 45 min to an hour. It is difficult to check whether it is cooked because you may see some liquid on the surface. This is ok as I usually leave it overnight.
I will try today - Thanks for your recipe.
I love it...yam cake /carrots cake is very yummy...♥️♥️♥️😊
I plan to make this over the weekend. What can I substitute for chicken stock powder?
Thank you for recipe verry good👍👍👍
Thank you so so much!! Glad that you enjoyed it.
I miss this kind of food
Hey my friend, every time you upload a video i KNOW there is some delicious,awesome recipe to see and try! Thank you 👍❤👍❤👍❤
Good morning!! Thank you so much for your kind words! You’ve just made our day 🤓🤓🤓🤓🤓🤓🤓 have a wonderful weekend!
Breakfast & tea will never be the same again! Pls do a recipe for radish cake.
If want to make just plain yam kueh... Is that i just skip other ingredients. And what adjustment should i make like water , flour ...?
I like how you use minimal amount of oil, and you don't waste the soaking liquid! :))
I love the presentation with the fried shallots and red pepper! Yummers!
Morning chef!
What a morning delicious breakfast to have!
Now I am at Thailand n after seeing your clips really make me miss home.
Will try it out when I am back to Singapore 🇸🇬. Thanks chef and have a great weekend!!! ✌️ ✌️ ✌️ 😋 😋 😋 🙏🙏🙏
Ooo I'm so hungry watching this. I also like that you can fry it... thanks for this recipe.
my favourite yam cake and you make it look so easy - so yummy have to get the ingredient soon ...
Hi sir i just followed your recipe today but why my yam cake after steam 40mins.still wet. Pls advice i don't want to throw the food can i make hard and dry it in any way?
I think when you fry the batter, it was still wet, you will need to fry until you do not see water and it’s a thick glooey batter before steaming
Thanks!
Thank you so so much.
Nice,thank you very much 🙏
Tanks you,trimakasih atas ilmunya
Thanks for the recipe chef tomorrow I will make ❤️❤️❤️🙏🙏
Thank you.. Already hungry.. Thanks for sharing..💕😍👍
You’re most welcome. Happy cooking!
Hi Roland I had try a few times of your yam recipe and is yummy.But this time I think I make a mistake add too much tapioca flour and it has became very gluey like ang ku kueh texture. Is there any way to salvage it.
Can Chinese yam be substituted instead of taro? My TCM practitioner wants me to use Chinese yam and I wanted to find a good recipe. This one looks delicious!
I have been wanting to make taro cakes on my own for years. Thank you for this. I'm so excited!
Hope you enjoyed it 🤓🤓🤓🤓
Thank you. Today is my 2nd time trying this receipe . Today was better...but it was not salty enough. And a bit dry. Can you share with us how to make the black sweet sauce to go with it ? Thank u so much !
Hihi. You can buy the sweet sauce off the shelf. Branded under Taihua
@@spicenpans ok . Was looking for something like the black sauce for chee cheong fun. :D! Tks for sharing this receipe. It is quite easy to follow. Stay safe !
I love yam kueh.. one of my favourite!
Our favourite too. 🤓🤓🤓🤓
Chef makes many things seem easier than in other videos.
However, his narrative at times is hilarious, to me, at least.😂
Tq for yr recipi. Why my yam cake so soft? Is it becos I steamed it in a 3 tier steamer? Tqvm
I’m guessing that you probably had to fry the flour solution for a bit longer to remove most of the moisture. Another possibility is because is because the steaming time may not be enough. I think probably you used the same timing as me but there are different variables at play here for example, maybe your flame is smaller than mine (in your case, you used a 3 tier steamer) or your steaming tray is made of a thicker material than mine. In order to make sure that your yam cake is sufficiently cooked, you can do a stick test. Dip a skewer into the yam cake. If the stick comes out clean then the yam cake is done. If not, you can steam it for a little longer. For the cake that you have already made, you can try to rest the yam cake in the fridge overnight, this will also help firm up the yam cake. Hope this helps.
I lov it 💖 carrots cake
Nice video
Chinese cooks the best meal
Seperti nya enak, terimakasih telah berbagi resep wudaoko
You seems to read my mind. Few days ago I was thinking how I wish you cook this recipe....lol.. here you are, cooking one of my favorite desert, but I never able to cook well for this dish. I am going to use your recipe soon :) thank you !
Hi Ronald... I love yam cakes and I would like to try your yam cake recipe...what is the size of the pan?
thank you for the recipe. will try to cook following your method
Happy cooking, Claire -)
Thank You so much , I am your Big Fan . Merry Christmas
Wow awesome
Yay, another yummy easy recipe to try. Am a novice cook and your videos have been a great help. Will be making the chicken feet lotus root soup in a bit for its collagen goodness. Really happy I chanced upon your channel.
May I use wheat starch instead of tapioca flour? If yes, do I use the same amount as mentioned for the tapioca flour? Tks.
I love yam cake! CB time, will definitely make it! Can you please show how to fry fish maw, not the soaked version?
Very simple recipe to follow. I will definitely make this today.
Hello, if we dont eat yam, can it be replaced with an equal quantity of radish (radish cake!) Instead? 😅
Oh ya tomorrow I will do this 😊
Hi Roland, can this yam substitute with radish/turnip? Will it become turnip cake?
I just tried your yam Kueh recipe. After steaming for ,40 mins. It was still wet. Continued steaming 10 mins X3. Still a bit wet. Rechecked recipe. Water is correct. Pls advise what to do. Tks
Hi Veronica. You will have to fry until it is quite gluey and most of the water has evaporated, otherwise it will be wet regardless of how long you steam.
Awesome recipe and so easy to follow. Thanks!
Tasty ! Thank you for sharing !
I bought a yam cake but it’s too soft. Once I fried, they became very loose. What can I do to the rest of my yam cake? Please help.
Thanks for recipe. I like to follow your recipe. For this yam cake, i tried but it didn't set. I do not know why.
Mine too. I had the same issue too and with any recipe calling for rice flour. It seems that the rice flour we have here is extremely starchy... probably from calrose rice unlike the Thai rice.
I hope you have a video of radish cake.
Roger that. Hope to make one soon too 🙏🙏
Good Morning Jamie and Roland, that looks easy, I like that knife Roland used to cut the kueh after it has cool down 😁
Looking delicious! Thanks for sharing this video 👍 have a wonderful weekend.
Thank you so much, Dot. Have a great great weekend!!
Thank you for sharing this simple and easy to follow yam cake.. I going to try this for small entepreneur.
Hoping you have some other simple chinese recipes
Keep on following you on RUclips
@@spicenpans
Hoping you have some other simple and easy to follow chinese recipe
Am trying to have small business in our neighborhood
Like your explanation easy to understand. More power to you
Hi, thanks for sharing and guiding. Confirming total liquid is 1000ML?
Thank you so much PANS.
Nice
Looks fantastic. I love yam cake. Another recipe to try here x
Good
Love your recipe will try to make it this weekend , thanks for sharing
Thanks so much. Hope you enjoyed it!
Can you do it with sweet potatoes or pumpkin ? Would the ratio be the same ?
if too watery or is tooo soft what powder i uesed to make it a bit dry before i steam
Perhaps pour the mixture into a pan lined with baking paper first?
Chef's. That is super yummy 😋.
Thank a lot😊
Is it advisable to use a plastic spatula to stir the rice flour-cornflour while cooking?
Very interesting😍looks delicious 👍
Can i use White radish instead of yam.. Not available in supermarket lately ;(
Yes. How about using our carrot cake recipe then? The proportion is better if you use the other recipe. Here you go ruclips.net/video/9lafRsGXio0/видео.html
@@spicenpans oooh thanks was searching and found it too.. Ur recipe as more direct. I gotta ask tho can i use potato starch for substitute of corn flour.. With lockdown i really dont wanna purposely head out for one item which maybe later i not using it also.. #dislikefoodwastage
☹️ im not so success in making it. why my cake is very gluey and soft. not so firm. is this the right texture? or i shall fried the dough longer to thicken it further?
Yeah I think you need to fry your dough further.
@@spicenpans ok 😕 i will try again. thanks the master chef!
Haha no lah. Just sharing what I know. Hope you’ll be successful in making this.
@@spicenpans i tried the salted fish pork belly and spring onion fried fish. those are super delicious. hope i can make this right one day!! 😷😷
Mine turn out mushy (very soft) cannot cut, my friend said it's because i used "blended rice flour" elephant brand, please recommend the correct type of flour, thank you
Hi Cheng Heng. I actually used the same brand of rice flour as you.
There are some possibilities why yours is too soft.
1. When you fry the flour solution, it is still abit too watery.
2. Only slice when it has cooled down, normally I would like to place this in the fridge.
3. The heat might not be high enough and thus, you might want to steam it longer. To test whether it is ready, poke a chopstick or skewer into it and pull it out, if nothing sticks on the chopstick, it is done, if not steam for a while longer.
Hoped the above helps.