Chinese Yam Cake Recipe with Taro and Rice Flour

Chinese yam cake is often used in English for Cantonese-style taro cake, a savory dim sum dish made with taro, rice flour, mushrooms, and seasonings. This version steams into a tender, sliceable cake, then pan-fries the pieces for crisp edges; the word “yam” can mean different roots, so here it means taro (芋头), not Chinese yam or Dioscorea.

Ingredients

1 pound (450 g) peeled taro root, cut into ½-inch (1.25 cm) cubes
3 dried shiitake mushrooms (about 15 g), plus 1 cup (240 ml) hot water for soaking
1 Chinese sausage (about 70 g), finely diced
2 tablespoons (30 ml) neutral oil, divided
2 scallions, thinly sliced, with white and green parts separated
1½ cups (190 g) rice flour, not glutinous rice flour
2 tablespoons (16 g) tapioca starch or cornstarch
1½ cups (355 ml) cool water
½ cup (120 ml) reserved mushroom soaking liquid, strained
1 teaspoon (5 ml) light soy sauce
½ teaspoon (2.5 ml) toasted sesame oil
½ teaspoon (2 g) fine salt, or to taste
¼ teaspoon (0.5 g) ground white pepper
1 tablespoon (8 g) toasted sesame seeds, optional, for garnish

Instructions

Soak the mushrooms. Put the dried shiitakes in a heatproof bowl and pour over 1 cup (240 ml) hot water. Set aside for 20 minutes, or until pliable. Lift the mushrooms out, squeeze excess liquid back into the bowl, remove and discard the tough stems, then finely dice the caps. Strain ½ cup (120 ml) of the soaking liquid through a fine sieve to remove any grit and reserve it for the batter.
Prepare the pan and batter. Lightly oil an 8-inch (20 cm) square or round heatproof pan, then line the bottom with parchment for easier unmolding. In a large bowl, whisk the rice flour, tapioca starch, cool water, strained mushroom liquid, soy sauce, sesame oil, salt, and white pepper until smooth. Set the bowl close to the stove; the flour settles quickly, so you will whisk it again before using.
Cook the savory filling. Heat 1 tablespoon (15 ml) of the neutral oil in a large skillet over medium heat. Add the diced Chinese sausage and cook, stirring, until browned and cooked through. Because Chinese sausage is a pork sausage, check the center with a food thermometer; the USDA FSIS safe minimum for ground meat is 160°F (71°C). Add the diced mushrooms and scallion whites and cook for 2 minutes. Stir in the taro cubes and cook for 4 to 5 minutes, turning them so they are coated in the seasoned oil. The taro will not be fully tender yet; it finishes steaming in the cake. Take the skillet off the heat.
Thicken the flour mixture. Whisk the rice-flour batter again. Pour it into a clean saucepan and set over medium-low heat. Stir constantly with a heatproof spatula, scraping the corners and base, for about 3 to 5 minutes. Stop when it thickens to a loose, porridge-like consistency but is still pourable. Do not let it become a stiff dough; gentle thickening helps suspend the filling instead of letting the taro sink.
Combine and fill the pan. Fold the sausage, mushroom, taro, and scallion mixture into the thickened batter. Scrape everything into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air pockets. Sprinkle the scallion greens over the surface if you like, reserving a few for serving.
Steam until set. Set a rack in a large pot or wok and add enough water to sit below the rack. Bring the water to a steady simmer. Place the pan on the rack, cover with a lid, and steam for 50 minutes. Check the water level partway through and add boiling water if needed. The cake is ready when the center is firm rather than liquid and a skewer inserted in the middle comes out without wet batter. Carefully lift out the pan; protect your hands from the hot steam and avoid letting condensation drip onto the cake.
Cool, then chill. Leave the cake in its pan for 45 minutes at room temperature, until no longer steaming. Cover and refrigerate for 1 hour, or until firm enough to cut cleanly. Run a thin knife around the edge, turn the cake out, and cut it into 8 portions or smaller rectangles. The cake can be eaten steamed, but chilling makes it much easier to pan-fry without breaking.
Pan-fry to serve. Heat the remaining 1 tablespoon (15 ml) oil in a nonstick skillet over medium heat. Fry the slices in batches, leaving room between them, for about 3 to 4 minutes per side until golden and crisp. Add a little more oil if the pan looks dry. Serve hot, topped with sesame seeds and the reserved scallion greens.

Tips

Choose the right root. For the Cantonese-style savory cake, use taro root, sometimes labeled dasheen. Purple Okinawan sweet potato, orange sweet potato, and Chinese yam have different moisture and starch, so they will not give the same texture. If taro is unavailable, frozen peeled taro can work; thaw it completely and pat it dry before dicing.
Use plain rice flour. Glutinous rice flour makes a sticky, chewy cake rather than the tender, firm texture intended here. Tapioca starch gives a slightly springier slice; cornstarch is an easy substitute and makes the cake a little less elastic.
Keep the batter moving. Stir while thickening and whisk again just before combining, since rice flour settles to the bottom. If the batter thickens too far to fold, stir in a tablespoon of water at a time until it is loose enough to coat the filling.
Mind the steam and the water. Keep the water at a steady simmer instead of a violent boil, and make sure it does not touch the cake pan. A tight lid helps the center cook evenly; if your lid collects condensation, wrap it in a clean kitchen towel secured well away from the burner so drips do not make the surface soggy.

Serving Suggestions

Serve the slices hot as a dim sum-style snack, breakfast, or part of a larger Chinese meal. A small dish of chili oil, chili crisp, or soy sauce with a few drops of vinegar makes a simple dip; the cake is already seasoned, so offer sauces on the side rather than pouring them over every slice. For a fuller meal, pair it with stir-fried greens, a light vegetable soup, or steamed vegetables. The contrast is especially pleasant when the cake is crisp outside and soft in the middle.

For a shared table, cut the chilled cake into small rectangles before frying so guests can take one or two pieces easily. If serving several batches, keep the cooked slices on a wire rack in a low oven while the remaining portions fry; stacking them traps steam and softens the crust. Garnish just before serving, since scallion greens and sesame seeds can lose their fresh look if left on hot slices too long.

Variations

For a vegetarian cake, omit the Chinese sausage and use an extra ½ cup (75 g) diced shiitake mushrooms or a handful of finely diced carrot in its place. Add a teaspoon of soy sauce or a pinch of salt to make up for some of the sausage’s seasoning, and use water or vegetable stock in the batter. The result will be less rich and smoky, but the mushrooms still bring a deep savory flavor. To make the recipe vegan, also check that the soy sauce and any stock you use contain no animal-derived ingredients.

For a more traditional seafood note, some cooks add dried shrimp. Soak 2 tablespoons (15 g) dried shrimp in warm water for 15 minutes, drain, chop, and sauté with the mushrooms; its flavor is salty and distinctly seafood-like. Reduce the added salt a little and taste the cooked filling before mixing it into the batter. You can also add 1 tablespoon (8 g) finely chopped fried shallots for sweetness, or a pinch of five-spice powder for a warmer aroma. Keep additions modest so the taro remains the main ingredient.

If you prefer a softer cake, cut the taro into smaller cubes and steam for 55 minutes, checking that the center has set before taking it off the heat. For a firmer, more substantial slice, keep the original cube size and chill the cake until fully cold before cutting. You can skip pan-frying and serve the cake after steaming, sliced while warm; it will be softer and less crisp, but still savory and satisfying. These are family- and region-dependent preparations, not a single required version.

Storage and Reheating

Cool the cake only until it stops steaming, then refrigerate it within 2 hours of cooking. Keep it covered in an airtight container for 3 to 4 days. For the best texture, store the cake whole or in thick pieces and slice it just before frying; cut slices can be stacked with parchment between them. Do not leave the cooked cake at room temperature for extended storage.

Reheat chilled slices in a lightly oiled skillet over medium-low heat, turning once, until hot throughout and crisp on both sides. If reheating leftovers, the USDA FSIS guidance is to bring them to 165°F (74°C); check the center of a thick slice with a food thermometer. A covered skillet for the first few minutes can warm the middle, then uncover it to restore the crust. A microwave will warm the cake quickly but will leave it soft, so finish it briefly in a skillet if you want browned edges.

To freeze, wrap fully cooled portions individually and store in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in a skillet until heated through. Frozen slices may be more fragile after thawing, so turn them gently with a thin spatula. Do not refreeze portions that have already been thawed and reheated.

Frequently Asked Questions

Is Chinese yam cake made with taro or Chinese yam?
In this recipe, “yam cake” means Cantonese-style taro cake, made with taro root (芋头). English naming can be confusing: Chinese yam, also called nagaimo or Dioscorea, is a different root and is not the ingredient used here. Look for taro or dasheen at an Asian grocery store.

Can I make the cake a day ahead?
Yes. Steam it, cool it, and refrigerate it covered once it is no longer steaming. It will be easier to cut when cold, and you can pan-fry the slices shortly before serving. Keep the prepared cake refrigerated and use it within 3 to 4 days.

Why did my cake turn out too soft to slice?
It may need more steaming, a longer chill, or more careful measuring of the liquid and flour. Check that the center is set before removing the pan, and chill the cake for at least 1 hour before cutting. Also make sure you used regular rice flour rather than glutinous rice flour, which creates a different, sticky texture.

Can I skip the pan-frying?
Yes. The steamed cake is cooked and can be served warm once it has set, though it will be softer and lack the browned crust. Pan-frying is a finishing step for texture, not a requirement for the cake to set. For neat portions, allow it to cool and firm before slicing even if you plan to serve it without frying.

What can I use instead of Chinese sausage?
Omit it for a mushroom-forward vegetarian version, or replace it with finely diced bacon if you eat pork. Bacon will taste smokier and may be saltier, so reduce the added salt and taste the filling before combining it with the batter. Cook pork sausage or other ground meat to 160°F (71°C), the USDA FSIS safe minimum, before adding it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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