Kue Keladi/Oh Kue (Savory Steamed Taro Cake)

Steamed Yam/Taro Cake (Orh Kueh/Wu Tau Koh)

Author: Marv
Savory steamed yam/taro cake is topped with dried shrimp, green onions, fried shallots and chili is one of popular snacks or kueh in Southeast Asia.
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Taro cake:

  • 170 gr rice flour
  • 675 ml water
  • 500 gr Taro root peeled and cut into small cubes
  • 1 Tbsp cooking oil
  • 4 large shallots peeled and thinly sliced
  • 3 cloves of garlic peeled and very finely minced, or use grater to grate the garlic
  • 30 gr dried shrimp soaked until soft and roughly chopped

Dried shrimp toppings:

  • 50 gr dried shrimps or more if you like more soaked in water until soft and finely chopped
  • 1 tsp of cooking oil
  • 4-5 red chili stemmed, slit into half and seeded and finely chopped. Wear gloves when you work with the red chili
  • 3 stalks of green onion finely chopped
  • About 1 cup of fried shallots you can make your own or use a store-bought


  • Place the rice flour and water in a large mixing bowl. Whisk until it's blended. Set aside. Preheat 1 Tbsp of oil in a large skillet or wok. Add shallots and garlic and saute until fragrant and soft, about 4 minutes. Add the dried shrimp and saute for another 1 minute. Add the taro pieces and cook for another 2 minutes. Give the rice flour mixture a stir and then pour it into the skillet/wok. Reduce the heat to medium or low. It will start thicken. Keep stirring until everything comes together into a sticky big mess basically. Remove from the heat.  
  • Grease the pan or glass dish with some oil on all four sides. Place the parchment paper on the bottom if you want to, but not necessary. Prepare your steamer by bringing water to a boil. Pour the super thick taro batter into the pan or glass dish. Use the back of the spoon or spatula to press it down so the cake will be pretty compact and won't have "holes" and smooth the surface as much as you can. Place this into the steamer and steam for 1 hour or until the taro cake is cooked through and set. It may still appear a bit soft at the end of cooking time, but that's ok, let it cool off completely before removing. It will "firm up " further

While waiting for the taro cake to steam, prepare the topping:

  • In a medium size skillet, preheat some oil. Saute the dried shrimp until really fragrant, about 1 minute. Remove from the heat and set aside

When ready to serve:

  • You may remove the cake from the dish if you want to. You can leave the cake in the dish and sprinkle the dried shrimps on top of the cake. Sprinkle the green onion, chili and fried shallots crisp on top and serve by cutting with a wet knife into desired sizes. You can also cut the taro cake to the desired size and then only put topping on the ones you will eat on the same day and the untopped taro cake can be refrigerated up to 3 days and then you can reheat and place toppings on top