Malaysia’s vibrant culinary scene boasts an incredible array of sweet and savory treats. Among these delectable offerings lies the Yum Cake (Kuih Keladi), a delightful steamed cake that holds a special place in Malaysian hearts.
A Steamy Treat with a Rich History
Made with grated taro root, rice flour, and palm sugar, Yum Cake offers a unique blend of textures and flavors. The soft, pillowy texture gives way to a subtle sweetness balanced by the earthy notes of taro. Traditionally enjoyed as a snack or dessert, Yum Cake embodies the essence of Malaysian comfort food.
Steaming as a cooking technique and the use of palm sugar both have strong roots in Chinese cuisine. Malaysian cuisine has been heavily influenced by Chinese immigrants, so it’s likely Yum Cake is an adaptation of a similar Chinese dish. A possible relative is the Chinese “Taro Cake”.
Revealing Yum Cake
The process of creating Yum Cake is a testament to Malaysian culinary heritage. Grated taro is meticulously steamed until tender before being combined with rice flour and palm sugar. This mixture is then steamed again in molds, resulting in the iconic square or rectangular shape of the cake.
Yum Cake’s versatility knows no bounds. While it’s traditionally enjoyed plain, some variations incorporate savory ingredients like shrimp or dried shallots for a more complex flavor profile.
Whether enjoyed in its original form or dressed up with creative variations, Yum Cake offers a delicious introduction to Malaysian cuisine. Its simple yet satisfying nature makes it a perfect snack for any occasion. So next time you’re looking for a taste of Malaysia, be sure to seek out this delightful steamed cake and embark on a culinary adventure.
Article by Mika Natalia
