Savoury yam cake (wo tow ko)

8 servings
30 min
30 min
Very Easy
yam, rice flour, tapioca flour, dried prawns, etc.


Number of serving: 8
Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani with minor changes


400g yam, peeled and cut into cube

4 shallots, diced

1 tbsp dried prawns, soaked (used 2 tbsp)

1/2 tsp salt

1/2 tsp five spice powder (used 1.5 tsp)

a dash of white pepper

100g rice flour

3 tbsp tapioca starch or corn starch

1 tsp salt

550ml water

1/4 tsp alkali water (omitted)


3 tbsp crispy fried shallots

3 tbsp thinly sliced spring onion

sweet chili sauce


  • Step:
    1. Steam the yam cubes for 20 mins. Set aside.
    2. Heat the oil in a wok, stir fry the shallots until just browned. Add dried prawns, stir fry for 2 to 3 mins, then add the steamed yam cubes and stir fry for another 2 mins. Add salt, five spice powder and pepper, mix and remove from heat.
    3. Combine rice flour, tapioca flour, salt and water in a pan. Mix until mixture is smooth and free of lumps. Heat the mixture over low heat, stirring continuously with a wooden spoon until it thickens. Remove pan from heat, add yam cubes and mix well.
    4. Transfer the yam cake mixture to a oiled steaming tray. Cover and steam for 25 30 mins. Allow to cool completely before cutting.
    5. Garnish before serving.


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