Taro cake is a traditional Cantonese
food and a snack sold in tea houses or dim sum restaurants. The main taro cake
ingredients are rice flour, you can also add dried shrimps, mushrooms, Chinese
sausages, etc. according to your preference. Dip it with sweet sauce/chili
sauce, enjoy with a cup of tea or coffee, it is so good!! Homemade taro cake is
full of fillings and is filled with fragrance of taro. So, satisfying!
You will discover that some of the
recipes on You Tube is in the Taiwanese, Hong Kong, and Macau styles. It is also typical in Singapore and Malaysia.
Certain recipes use wax or cured meat, while others also use dried scallop. In
any case, I'm merely using readily available ingredients in a straightforward
recipe.
I will normally make this taro cake
in the evening and then I let it cool on the table as my breakfast the next day
morning. You must wait until it cools down completely which easy to slice it.
The main ingredient for making this
taro cake is taro of course. You need to choose the light option, if you choose
the heavy option meaning that it contains a lot of moisture. Peeling the skin
and cutting it into cubes is best done with a pair of disposable gloves on if
your hand is sensitive, as the secretion
will make your hand itchy.
Usually, I steam, mash, and cook the
taro with the remaining ingredients for my recipe. A portion of the taro cubes
in the batter may be reserved in certain recipes. If you would like the cake to
contain bits of taro, you can do that.
INGREDIENTS
1000g taro cubes
160g rice flour
40g wheat starch
1 pair Chinese sausages
30g dried shrimps
1000ml water
4 shallots
1 stalk spring onions
1 red chili
2 tsp salt
2 tsp sugar
1 tbsp 5 spice powder
Some cooking oil
METHODS
1.Peel and cut the taro into cubes
and steam for 20-30 minutes at high heat until soft. Mash it and let it cool.
2. Wash and clean the dried shrimps
and mushrooms. Then soak them with warm water until soft separately. Roughly
chopped the shrimps. Dice the mushrooms and the Chinese sausages.
3. In a mixing bowl, combine the rice
flour, wheat starch, and water. Mix it well.
4. Diced the shallots (reserve 2 tbsp
for later use) and fried them with 1 cup of cooking oil at medium low heat.
Stir it frequently to avoid hot spots, fry the shallots until golden brown.
Scoop them out with a wire skimmer.
NOTE: You can fry the shallots a few
days in advance and store them in an air-tight container.
5. Reserve 3 tablespoons of cooking
oil from frying the shallots in the wok. Sauté the reserve 2 tablespoons of
diced shallots until fragrant, add in the dried shrimps, mushrooms and
sausages, stir-fry for about 2 to 3 minutes until the dried shrimps turn golden
brown and the Chinese sausages fat renders out.
6. Add in the salt, sugar, and 5
spice powder to the dried shrimp mixture, followed by the mashed taro and the
flour mixture prepare at step (3). Stir constantly at medium low heat until it
thickens. This will reduce the steaming process by thickening the batter.
7. To make the taro cake easier to
remove, line the 10" x 10" square baking pan with aluminium foil. You
may use a round cake pan, which you will need to coat with oil first. Pour the
taro batter into the baking pan and smooth the top with a spatula or the back
of a spoon. Steam it at high heat for 30–40 minutes. The cake will have a
little damp surface after steaming. It will soon get dry. Leave it in the
baking pan to cool naturally.
8. Chopped some spring onions and
dice the chili.
9. After the cake has cooled
completely, slice it into a rectangle and top it with fried shallots, spring
onions, and diced chili. If you prefer your taro cake to taste spicy, serve it
with sambal (shrimp chilili paste) or any hot sauce. ENJOY!!
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