Orh Kueh/Steamed Yam Cake (II)

Monday, 28 May 2012


If a picture is worth a thousand words, how many words is my video worth? Let's see . . . .

length of video = 5 minutes 10 seconds = 310 seconds
frames per second = 25
total no. of frames/pictures = 310 x 25 = 7,750
1 frame = 1,000 words
7,750 frames = 7,750,000 words

There are, depending on which translation you're counting, about 560,000 words in War and Peace. Hence, the video is equivalent to almost 14 times War and Peace.

QED.

The recipe for Steamed Yam Cake is in my earlier post here, and here are some tips for making the traditional kueh:

The yam must be fried, and it must be salted and seasoned with a bit of five-spice powder whilst it's piping hot. These two steps are crucial to bringing out the flavour of the yam.

To maximise the flavour and aroma of the dried prawns and mushrooms, season whilst you're stir-frying. If you season when you're making the batter, your kueh wouldn't taste anywhere near as nice even if you use the same amount of seasoning.

If you prefer a softer kueh, leave the batter thinner when you're cooking it on the stove. If you prefer a harder kueh, make it a bit thicker. Unless you like your orh kueh quite hard, the batter shouldn't be thick enough to hold its shape.

If you line the cake tin with parchment paper, you can lift the kueh out of the tin whilst it's still hot to let it cool down faster. If you're not in a hurry, the parchment paper isn't necessary.

When buying yam, make sure the peel is firm. Soft spots would mean the yam is starting to rot.

Yam may be sold with the stem withered or still fresh. The state of the stem doesn't affect the eating quality of the yam but fresher ones would keep longer.

Don't keep yam in the fridge or the starch would convert to sugar in the cold. Put it in a wooden bowl or on a pile of newspapers, uncovered. Yam needs plenty of ventilation or it would rot very quickly. Avoid plastic containers because yam may rot where it sits on the plastic, which doesn't breathe.

Click here for the recipe.

11 comments:

Natalie Diana Khoo said...

Hi can I ask how come u steamed out but the kueh I cut is not pcs but gluey

kt said...

U din 15 steamsed up not down.

Natalie Diana said...

Sorry what is qps?

Natalie Diana said...

But I managed to cut out after cooled very long but still not harden

Naya Ong said...

Lovely^^

Lizzie Slothouber said...

Oohh Yes yes yessss... so simple when you know how to do it and when you have a SIFU like KitchenTigress to show you ... aaahhhh there is a light at the end of the tunnel .... it's really not that hard.. just have to know how..

Been wanting to make this forever ... xie xie ni <3 ... Lizzie Slothouber

Judy Tung said...

Just made this, still hot but it looks sooo yummy. KT, thank you so very much.

Lizzie Slothouber said...

Greetings Kitchen Tigress ... Well
there you go ... finished product... tastes absolutely bloody
amazing!!! hehehe wish my Mum was alive to taste this ... she would have
been sooo proud ... Thanks to you ... I've achieved a long dream of being able to cook WU TOW KOU (Cantonese) ... my Grandmother died when my mother was 12, so she never learnt any "hand-me-down" chinese cooking skills and as Mum married a KwaiLoh she learnt western cooking. My sister and I now enjoy pouring though your blog and we have a list of recipes we're itching to try .. thank you so much .. keep up the champion job you're doing with these video recipes .... these two visual learners in Perth adore them <3 xx * hugs *

kt said...

That's a good looking wu tow kou. Lining the pan is not necessary, btw, unless you want to eat the kou before it's cold.



Thanks for the pics. The fellow in the last photo, is he Iron Man's half brother? ; - )

Eleen said...

I did not have a clean skewer even after steaming it for more than an hour. I thought it would be a flop but surprisingly the texture was really good after cooling down. Thank you for the yummy recipe. I'm definitely gonna try out more recipes from your blog!

Yennie said...

Hey KT.
Greetings.

I had never attempt to make "wu tow ko" cause I thought the process was tedious.
& had never buy wu tow ko from my neighborhood morning market... probably they most likely flat tasting & I probably gotta eat it with lots of sweet sauce/chilli sauce.

All this changed when I found your blog & this wonderful recipe!
I follow the recipe to the "T" (yes, including sprinkling the 5-spice powder to the freshly fried yam while it was still pipping hot) and Yes! Yes! Yes! It was delicious on its own without any sauce or condiments. I had made it twice since :-)
Keep up the good work.
Best ,
Yennie

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