Or Kuih (芋粿; Penang Hokkien Taiji System or33kuih4 ), often called yam cakes (though to be precise, it should be taro cakes), is a popular Chinese snack made of taro (which is often confused for yam). No wonder it is often also called taro cake (though admittedly, it is more popularly known by the misnomer of yam cake). The Or Kuih are similar in appearance to the Chai Thau Kuih, but you will know the difference when you taste them.
Or Kuih is made by steaming a batter of rice flour, tapioca flour and diced taro. The yam cake is topped with a garnishing of dried shrimp (heh bee) thinly sliced dried shallots (yew chang), sliced red chilli and chopped spring onion. This is finished with a dash of hot chilli sauce. Delicious.
Or Kuih Recipe
Ingredient:
Rice flour (80% rice flour with 20% tapioca flour)
Water
Yam - skinned and cubed
Dried prawns - cleaned and chopped
Garlic - peeled and minced
Salt
Pepper
Purple colouring
Spring onion - cut into small sections
Red chili - cut into small sections
Fried shallots
Oil for frying
Method:
Create a rice flour mixture which is one part rice flour to 1.5 parts of water. Add salt and pepper and a bit of colouring to the flour mixture. Put aside.
Put some oil in a wok and lightly fry the yam cubes in a wok until slightly brown. Dish out and put aside.
Fry the garlic until light brown, add in chopped dried prawns. Stir fry until fragrant.
Add in the fried yam and mix well.
Turn the heat to medium and add in the flour mixture. Stir until it thickens.
Off heat and scoop out the thickened mixture into an oiled tray. Smooth and level the surface.
Steam for 45 minutes or until fully cooked.
Before take out the steamed or kuih, sprinkle on the surface some chopped spring onions and chopped red chilis. Steam for a few minutes.
Once done, take the kuih out to cool. Sprinkle some fried shallot on the surface.
Cool completely before cutting into diamond shaped.
Serve with chili sauce or eaten on its own.
芋粿
材料
80%粘米粉+20%木薯粉
水
芋头 - 削皮,切小方块
虾米 - 浸软, 剁碎
蒜茸
盐
胡椒粉
紫色素
青葱 - 切小段
红辣椒 - 切小丁
炸葱头片
油
做法
米浆做法: 1份粘米粉 :1.5份水。加盐,胡椒粉和紫色素,搅拌均匀,放置待用。
锅加油烧热,加入芋头炸至微黄, 盛出待用。
锅放点油,爆香蒜头, 虾米。
加入芋头,拌匀。
转中火,倒入米浆,搅至浓稠。
熄火,将米浆倒入抹油的蒸盘中。弄平表面。
蒸45分钟至熟。 撒青葱和红辣椒在上面,蒸多5分钟。
芋头糕拿出待凉,上面撒些炸葱头片。
等芋头糕完全凉后才切片。
享用前,可沾些辣椒酱。
Or Kuih (26 June 2017)
Freshly sliced Or Kuih (26 June 2017)
This we keep for ourselves, while we give away the balance to relatives. (26 June 2017)
Or Kuih (23 October 2012)
Or Kuih (23 October 2012)
Or Kuih in steamer (28 December 2013)
Giving the Or Kuih a generous amount of fried shallots (28 December 2013)
Where to buy Or Kuih in Penang
I search for stalls selling Or Kaoy and show them in the food map below. Each pin is link to the page describing the stall. If I come across some more, I shall add to the map.
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Buy, rent or sell properties in Penang
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Adakah anda mempunyai hartanah untuk dijual atau disewakan? Adakah anda ingin membeli atau menyewa hartanah? Hubungi saya. WhatsApp saya (Timothy Tye) di 012 429 9844, dan saya akan menugaskan salah seorang ejen hartanah saya untuk berkhidmat kepada anda. Saya akan pilih ejen untuk anda, mengikut keperluan hartanah anda. Oleh itu, apabila anda menghantar mesej kepada saya, berikan saya beberapa butiran tentang apa yang anda perlukan, sama ada untuk menjual, untuk membeli, untuk disewakan atau untuk disewakan, dan jenis hartanah apakah itu kondo, pangsapuri, rumah, kedai, pejabat atau tanah.
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Disclaimer
Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
Hello and thanks for reading this page. My name is Timothy and my hobby is in describing places so that I can share the information with the general public. My website has become the go to site for a lot of people including students, teachers, journalists, etc. whenever they seek information on places, particularly those in Malaysia and Singapore. I have been doing this since 5 January 2003, for over twenty years already. You can read about me at Discover Timothy. By now I have compiled information on thousands of places, mostly in Peninsular Malaysia and Singapore, and I continue to add more almost every day. My goal is to describe every street in every town in Malaysia and Singapore.