How to Make Delicious Soft and Chewy Yam and Glutinous Rice Cakes at Home?

Q: Can I use a regular frying pan instead of an electric griddle for cooking the cakes?
A: Yes, you can use a frying pan over medium heat, but ensure to monitor the cakes closely to prevent burning.

Q: Is there a substitute for white sesame seeds in this recipe?
A: You can omit the sesame seeds or replace them with black sesame seeds for a different flavor and appearance.

Q: How do I know when the yam cakes are perfectly cooked?
A: The yam cakes are done when both sides are golden brown and the texture is slightly crispy on the outside while remaining soft inside.

Soft and Chewy Yam and Glutinous Rice Cakes

Notes

Ingredients:

Chinese yam (Dioscorea opposita) - 300g
Fine sugar - 35g
Glutinous rice flour - 65g
Water - 25g
Salt - 1g
White sesame seeds - to taste

Instructions:

Gather all ingredients: Chinese yam, sugar, glutinous rice flour, water, salt, and white sesame seeds.
Wash the yam, steam until cooked.
Allow the yam to cool, then peel.
Mash the yam with a rolling pin until smooth.
Add sugar and salt to the mashed yam, mix well.
Incorporate glutinous rice flour and water.
Mix to form an even dough.
Divide the dough into 10 equal parts.
Shape each part into a ball, then flatten to form a cake.
Coat each cake with sesame seeds on both sides.
Preheat the electric griddle and brush it with oil.
Place the yam cakes on the griddle and brush the tops with oil.
Cover and cook for about 5 minutes, until the bottom is golden brown.
Flip the cakes, cover, and continue to cook for another 2-3 minutes.
Once both sides are golden brown, remove from the griddle and serve hot.