Chinese yam cake is one of those desserts that looks simple but carries a lot of meaning on the table. It is a delightful, healthy twist on traditional mooncakes or festive pastries. 
Yam vs. Taro: The Essential Difference
What is a Yam?
The Chinese Yam (山药), specifically the Iron-Stick variety used in this recipe, is a long, slender root with pale flesh, a mildly sweet flavor, and a distinctively glutinous, smooth texture when cooked.
Don’t confuse yam with taro.
Despite what you may see online, yam and taro are not the same thing.
I’m honestly not sure why taro cake is sometimes called “yam cake,” because the two are completely different in flavour, texture, and appearance.
Taro is starchier and more earthy, while Chinese yam is lighter, smoother, and more delicate once cooked.
About This Dessert
For this dessert, I repurpose a mooncake mold to shape the yam mixture, giving it an elegant, traditional look that’s perfect for festive occasions.
It has become a favorite of mine to serve as a light, palate-cleansing dessert during our Lunar New Year’s Eve dinner (年夜饭), as its subtle sweetness and delicate texture beautifully balance the richness of the meal.
A Key Tip
After steaming the Chinese yam, always check for and pour off any excess water that may have collected in the bowl. This step is crucial for achieving the proper dense, moldable consistency for the cakes.
Why you‘ll love this recipe
- This recipe is simple and beginner-friendly, with no complicated techniques.
- It’s naturally healthy and low-fat, made mostly from steamed Chinese yam.
- The combination of tangy cranberries and fragrant coconut keeps it light and not overly sweet.
- It’s perfect as a Chinese New Year dessert, especially after oily or rich dishes.
- The texture is soft, smooth, and delicate, making it suitable for both kids and seniors.
Ingredients and substitutions
Ingredients and substitutions
- Chinese yam (iron-stick yam) – I recommend using iron-stick Chinese yam for its powdery, tender texture and naturally sticky quality. It’s more fragrant and nutritious than regular yam, but if you can’t find it, regular Chinese yam works as well.
- White sugar – This is used to lightly sweeten the yam without overpowering its natural flavour. You can adjust the amount based on your preference, and if you don’t like desserts too sweet, reducing it works perfectly.
- Dried cranberries – These add a bright sweet-and-tart contrast and create layers of texture. Chopping them finely helps them distribute evenly. If needed, raisins or dried blueberries can be used instead.
- Desiccated coconut – I use this mainly for coating and aroma. It adds fragrance and keeps the surface from sticking. If unavailable, cooked glutinous rice flour or milk powder can be used as a substitute.
- Osmanthus Syrup – This is optional, but I love adding a light drizzle for an extra touch of floral sweetness and aroma. You can leave it out entirely if you prefer a more subtle flavour. I also have a recipe showing exactly how to make your own osmanthus syrup.
How to Make Cranberry Coconut Chinese Yam Cake
Prepare and steam the yam
Wash the Chinese yam thoroughly. Wearing gloves, peel off the skin to avoid irritation from the natural sap. Cut the yam into 3–5 cm pieces, which helps it steam evenly and quickly.
Arrange the yam pieces evenly in a steamer basket. Bring plenty of water to a boil, then steam over medium heat for 10–12 minutes, until a chopstick can easily pierce through the yam.
Once steamed, remove the yam and discard any excess water, if present.
Make the yam mixture
Transfer the hot steamed yam into a large bowl. While it’s still hot, add the white sugar and mash using a spoon or smasher until very smooth. The finer you mash it, the smoother the final texture will be.
Let the yam mash cool slightly until it’s warm but no longer hot to the touch. Add the dried cranberries and mix thoroughly so they’re evenly distributed throughout the mixture.
Shape and decorate
Place desiccated coconut on a clean plate. Divide the yam mixture into portions of about 35 g each, and roll them into smooth balls.
Roll each ball in the coconut until fully coated.
Place the coated yam ball into a mooncake mold, press gently and evenly, then release to form the pattern.
Serve
The yam cakes can be eaten immediately. For extra fragrance and sweetness, drizzle lightly with osmanthus honey before serving.
Tips & tricks
- Always discard excess water after steaming the yam, or the mixture may become too wet.
- Mash the yam while it‘s hot so the sugar dissolves evenly and the texture stays smooth.
- Wear gloves when peeling yam to avoid skin irritation from the sap.
- For an extra-smooth texture, you can pass the mashed yam through a sieve.
- If using dried cranberries straight from the package, chopping them finely helps with even mixing and a better mouthfeel.
Frequently asked questions
Is Chinese yam the same as taro?
No. Chinese yam and taro are completely different ingredients. Despite the confusion in some translations, they are not interchangeable in this recipe.
Can I make this ahead of time?
Yes. These yam cakes can be made a few hours in advance and kept covered at room temperature or refrigerated. Bring them back to room temperature before serving for the best texture.
Why is my yam mixture too wet?
This usually happens when excess water isn’t discarded after steaming. Always drain any water before mashing.
Can I skip the mooncake mold?
Yes. The mold is optional and mainly for presentation. You can simply roll the yam mixture into balls and coat them in coconut.
You’re Making Yam Cake Wrong—This Is Chinese Yam Cake
Ingredients
Chinese Yam Mixture
- 600 g Chinese yam iron-stick, yields about 500 g after steaming
- 50 g white sugar
- 50 g dried cranberries
Coating & Serving
- Desiccated coconut as needed
- Osmanthus honey optional
Instructions
Prepare and steam the yam
- Wash the Chinese yam thoroughly. Wearing gloves, peel off the skin to avoid irritation from the natural sap. Cut the yam into 3–5 cm pieces, which helps it steam evenly and quickly.
- Arrange the yam pieces evenly in a steamer basket. Bring plenty of water to a boil, then steam over medium heat for 10–12 minutes, until a chopstick can easily pierce through the yam.
- Once steamed, remove the yam and discard any excess water, if present.
Make the yam mixture
- Transfer the hot steamed yam into a large bowl. While it's still hot, add the white sugar and mash using a spoon or smasher until very smooth. The finer you mash it, the smoother the final texture will be.
- Let the yam mash cool slightly until it's warm but no longer hot to the touch. Add the dried cranberries and mix thoroughly so they're evenly distributed throughout the mixture.
Shape and decorate
- Place desiccated coconut on a clean plate. Divide the yam mixture into portions of about 35 g each, and roll them into smooth balls.
- Roll each ball in the coconut until fully coated.
- Place the coated yam ball into a mooncake mold, press gently and evenly, then release to form the pattern.
Serve
- The yam cakes can be eaten immediately. For extra fragrance and sweetness, drizzle lightly with osmanthus honey before serving.
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