This recipe is similar to the one (Steamed Yam Cake / Orh Kueh) for adults, but I have modified the recipe for my toddlers. Presenting Steamed Yam Cake / Orh Kueh for Tots. No additional seasoning and less salt.

I have made it as healthy and nutritional as possible. It is a tweak from normal Orh Kueh recipe. Instead of dried shrimps, I used dried scallop. And, I have added chicken tights to add nutrients to the dish. Do not use chicken breast meat as it will be too dry after steaming. Rather than just adding water, to make a real tasty Yam Cake, you need to use soup stock. I always made my own chicken and fish soup stock for my kids. This gives more fragrance to the Orh Kueh. Just ensure you wash them before soaking. To marinate the Chinese mushroom, I replaced sugar with Blackstrap molasses. For cooking oil, I used the virgin coconut oil. You can use virgin olive oil but I tried to avoid shallot oil for my little ones. Finally, for the Yam, I didn’t fry it. As I want it to be soft for my tots, I just stirred fry with the other ingredients. It is recommended to use the Yam as soon as you cut them. Do not let the yam becomes brown.


  • Weighing scale
  • Measuring cup
  • Measuring spoon
  • Steaming tray - 8


  • 150g rice flour
  • 150g yam
  • 600ml of boiled soup stock (if you don't have so much stock on hand, you can use lesser stock and top up using the water drained from soaking the mushrooms)
  • 1/4 teaspoon of bamboo salt (adjust to taste)
  • 1 glove of garlic
  • 1 glove of shallot
  • 2 mushrooms
  • 1/2 - 1 chicken tight
  • Pinch of Salt, dash of pepper, 1/4 tsp of sesame oil for marinating chicken tights
  • Pinch of Salt, dash of pepper, 1/4 tsp of sugar/blackstrap molasses, 1/4 tsp of sesame oil for marinating mushrooms
  • 1.5 tbsp of virgin olive oil / virgin coconut oil

(Serving size: approximately 12 servings)

steamed Yam cake



1. Cut the chicken tights into small pieces or desired size and marinate with salt, pepper and sesame oil. Set aside in fridge.

2. Rinse and soak mushrooms for about an hour or until they are soft. Squeeze dry and use the water for mixing with flour later. Cut the mushrooms into very small pieces and marinate with sale, pepper, blackstrap molasses / sugar, and sesame oil. Set aside.

3. Rinse and soak dried scallops for about 30 minutes or until soft. Drain the water and keep water for mixing with flour later. Slice the scallops.

4. Dice fresh yam.


1. Add 1/4 tsp bamboo salt to flour. Stir in 600ml litre of boiled soup stock gradually until the flour dissolves. Ensure no lumpiness. Set aside.

2. Heat the wok with cooking oil. I used 1.5 tbsp of virgin coconut oil. Stir fry garlic and shallot till fragrant.

3. Add yam and stir fry for 2-3 minutes.

4. Add mushroom and stir fry till fragrant.

5. Add in chicken and dried scallop, and stir fry for 2-3 minute.

steamed Yam cake

6. Gradually stir in the flour mixture until it becomes sticky. Turn off the fire and continue to stir until the batter is able to coat the spatula lightly.

steamed Yam cake

When batter becomes sticky, turn off heat and continue to stir

7. Pour the mixture into the steaming tray. And steam under high-medium heat for 45-50 minutes. Insert a skewer or toothpick and if it comes out clean or almost clean means it is ready.

steamed Yam cake

8. Let it cool, approximately an hour. Then cut and serve.

Additional note: If you are serving yam for the first time, do watch out for potential allergy reactions. One of my kids have slight allergy.

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