Yam Cake Recipe (Or Kuih) (2024)

FAQs

Why is my yam cake so soft? ›

The texture of your yam cake can be affected by the amount of yam added and the ratio of flour to water used in the recipe. If too much water is added, the cake might become too soft. You can add more rice flour to the batter to make it firmer.

Yam Cake: Can be kept in chiller for 8-10 days. Do not freeze it. To reheat, do not defrost, cut into thicker slices to pan fried, or for a even better taste, cut into thin strips and deep fried it. Another way is to steam it and eat it on its own.

Steamed yam cake (or taro cake) is a popular snack enjoyed by both Malaysians and Singaporeans alike. Our yam cake recipe is a healthy and vegan-friendly dish made of steamed yam, miso, fermented black bean paste and a flour batter. This dish is flavourful and very simple to make.

The taro cake, also known as yam cake, is a traditional Chinese dish with vegetable taro as its main ingredient. Similar to other cakes that can be found in the Chinese Lunar New Year, it symbolizes growth and rising, as well as achieving better results.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Yams actually have a pretty flexible timeline. They can be used up to a month if stored in a cool, dark, dry space. Any other way, be sure to use within 1 week. Cooked, they will last in the refrigerator 3–4 days.

Sweet potatoes have a long shelf life and most people store sweet potatoes in the fridge instead of the freezer. It's best for raw sweet potatoes to not be stored in the freezer because they will spoil faster. You can store baked sweet potatoes or cooked yams in the freezer.

Yams are rich in vitamins and minerals and are a nutritious food staple in many places outside the U.S. Wild yam root contains diosgenin, which has been shown to limit the progression of both osteoporosis arthritis and rheumatoid arthritis.

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

Although both veggies are very close in fiber, protein, vitamin C, and magnesium, sweet potatoes are the healthier option because they are lower in overall calories, lower in carbohydrates, and higher in beta carotene (vitamin A).

How do Nigerians celebrate yams? ›

In many ways, it is a celebration of life, common accomplishments, shared culture, and the community's well-being. The ceremony begins with a collective prayer, followed by the community partaking of freshly harvested yam. The tubers are roasted, dipped in palm oil, and washed down with the local brew.

Yam Cake Recipe (Or Kuih) recipe - This is basically a steamed cake made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce.

You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box. I hope this is helpful to you. Happy baking!

How do you keep candied yams from being runny? You may add some cornstarch and water to thicken up the glaze. I recommend mixing 2 tsp cornstarch and 2 tsp water and then stirring it into the glaze. After you add the cornstarch and water let the glaze cook for an additional 10 minutes or until it's thickened.

When you make the batter, the starch particles in the flour absorb water from the liquid, swell, turn into a gel and harden as the cake is baked. Over the next few days, however, the starch loses water again and begins to crystallise once more, hardening the cake.