Yam Cake (Or Kueh): A Guide to the Steamed Savoury Cake

Yam cake, known in Hokkien as orh kueh, is one of those hawker breakfasts that quietly wins people over. If you have ever wondered what yam cake or kueh actually is, it is a soft, steamed block of taro and rice flour studded with savoury bits, cut into squares and piled with crispy toppings and chilli. It is humble, filling and very Singaporean in the way it sits between home cooking and the kopitiam counter.

This guide covers what goes into it, how the toppings change the experience, where to look for a good slice and how to make a tray in your own kitchen.

What Yam Cake Is and Why It Tastes the Way It Does

“Or” (sometimes spelt “orh”) is the Hokkien word for yam, and “kueh” is the broad local term for bite-sized cakes and snacks. In Singapore, the “yam” used is taro, the starchy root with purple flecks that also stars in or nee, the sweet yam paste dessert. In yam cake, though, taro goes savoury.

The base is a batter of rice flour, often with a little tapioca or wheat starch, mixed with water or stock. Diced taro is stir-fried first with aromatics and then folded into the batter before steaming. The result has three textures at once:

• Soft, slightly bouncy cake from the steamed rice flour
• Tender chunks of taro that hold their shape and give a nutty, earthy flavour
• Savoury pockets from the fried mix-ins, usually dried shrimp, shallots and sometimes Chinese sausage or mushroom

A well-made yam cake is firm enough to cut cleanly but should never feel rubbery. The taro should be generous, and the cake should taste of something on its own even before the chilli goes on.

It belongs to the wider family of steamed kueh that Singapore does so well. If you enjoy it, you will probably also like the rice cakes in our guide to chwee kueh and steamed breakfast kueh.

The Toppings That Make or Break It

Ask any regular and they will tell you the toppings matter as much as the cake. The common ones include:

• Fried shallots, crisp and sweet, often with a little of their fragrant oil drizzled over
• Dried shrimp, either fried whole or pounded into a fluffy, savoury floss
• Spring onion, sliced thin for freshness and colour
• Red chilli, fresh slices or a pounded chilli sauce served on the side
• Toasted sesame seeds or crushed peanuts at some stalls
• Sweet sauce, a thick, dark sauce some people like alongside the chilli

Some stalls are known for a heavier hand with the dried shrimp, others for a sharper chilli. There is no single correct version, and families tend to be loyal to the style they grew up with.

Where to Find Yam Cake in Singapore

You will rarely see a stall that sells only yam cake. Instead, look for it in these places:

• Hawker centre kueh stalls, especially those that also sell chwee kueh, png kueh or soon kueh, usually in the morning
• Traditional kueh shops in heartland estates, where it is sold by the slice or in a whole tray for gatherings
• Wet market stalls that supply breakfast snacks to early shoppers
• Dim sum restaurants, which often serve a Cantonese-style pan-fried taro or radish cake. This is a related dish, firmer and seared, rather than the soft Hokkien-style steamed version
• Food courts and kopitiams that carry a mixed selection of kueh for breakfast

Yam cake tends to sell out by late morning at popular stalls, so go early if you have a favourite. Prices vary by stall and location, so check the board when you order.

Many stalls also sell steamed treats such as kueh tutu and kueh talam, so a yam cake run can turn into a broader snack tour. See our guides to kueh tutu and other steamed snacks and kueh talam and steamed layer kueh for ideas.

Steamed Hokkien Yam Cake vs Other Savoury Kueh

It is easy to mix up the savoury steamed cakes you see at the same counter. This quick comparison helps:

Kueh	Main base	Texture	Typical toppings or fillings
Yam cake (orh kueh)	Rice flour with diced taro	Soft, with chunky taro pieces	Fried shallots, dried shrimp, spring onion, chilli
Chwee kueh	Rice flour batter in small cups	Smooth and wobbly	Preserved radish (chai poh), chilli
Pan-fried taro or radish cake (dim sum)	Rice flour with grated taro or radish	Firmer, seared crust	Often plain, with chilli or XO-style sauce
Png kueh	Rice flour skin	Chewy, dumpling-like	Glutinous rice, peanuts, mushroom inside

Each one has its fans, and many people order two or three types for a mixed breakfast.

How to Make Yam Cake at Home

Homemade yam cake is less fiddly than it looks. You need a steamer, a square or round tin, and some patience. Quantities vary by recipe, so use a trusted recipe for exact ratios. The general method looks like this:

1. Prepare the taro. Peel it (wear gloves if your skin is sensitive, as raw taro can make hands itch) and cut it into small cubes.
2. Soak and chop the mix-ins. Soak dried shrimp and dried mushrooms until soft, then chop. Slice shallots.
3. Fry the aromatics. Fry the shallots until golden and set some aside for topping. Then fry the dried shrimp, mushroom and Chinese sausage if using, followed by the taro cubes, seasoning with salt, pepper, five-spice powder and a little soy sauce.
4. Make the batter. Whisk rice flour with a smaller amount of tapioca or wheat starch and water or stock until smooth.
5. Combine and cook briefly. Pour the batter into the wok with the taro and stir over low heat until it thickens into a paste. This helps the taro stay evenly spread instead of sinking.
6. Steam. Spread the mixture into a greased tin, smooth the top and steam over high heat until a skewer comes out clean. Steaming time depends on the depth of the tin.
7. Cool completely. This is the step people skip. Warm yam cake is too soft to cut neatly. Let it cool fully, ideally a few hours, before slicing.
8. Top and serve. Scatter with fried shallots, dried shrimp, spring onion and chilli.

Tips for Better Results

• Choose good taro. Look for firm, heavy roots without soft spots. Good taro gives a fluffy texture and stronger flavour.
• Do not skimp on frying. The fried shrimp and shallots carry most of the savoury flavour.
• Keep the steamer topped up. Check the water level so it does not boil dry during a long steam.
• Wipe condensation. Cover the tin loosely or wrap the steamer lid in a cloth so water does not drip onto the surface.

Storing, Reheating and Pan-Frying Leftovers

Yam cake keeps well, which makes it a good make-ahead dish for family gatherings and Chinese New Year visits.

• Refrigerate leftovers covered once fully cooled, and eat within a few days.
• Reheat by steaming for a few minutes to bring back the soft texture.
• Pan-fry slices in a little oil until golden on both sides. Many people like this even more than the original, as the crust adds crunch.
• Keep toppings separate if you are storing it, so the shallots and dried shrimp stay crisp.

If you are bringing yam cake to a gathering, a whole uncut tray with toppings packed separately travels best. Slice and garnish just before serving.

Whether you buy it from a morning kueh stall or steam a tray at home, yam cake rewards a little attention to the basics: plenty of taro, properly fried aromatics and a generous hand with the toppings.

Further reading: How to Make Chwee Kueh at Home · Kueh Bingka Ubi: The Baked Tapioca Cake · How to Order Kueh for Gatherings in Singapore