Taro cake is one of the traditional lunar new year dish. My version of taro cake added extra mashed taro paste. So not only you can taste the savory from the cured sausage and meat, but also a full load of taro flavor. The taro cake is tender inside and crispy outside. Definitely a must-eat dish in the lunar New Year😋
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Ingredients
Cake make about 5lbs of taro cake
- 900 g Taro (net weight after peeled)
Starch mixture
- 285 g rice flour (fig1)
- 70 g wheat flour (fig2)
- 30 g cornstarch (fig3)
- 1400 ml water
Other ingredients
- 150 g Chinese cured sausage (fig4)
- 120 g Chinese cured pork belly
- 40 g dried shrimps (net weight after been soaked fig5)
- 40 g shiitake mushroom (net weight after been soaked fig6)
Seasoning:
- 2 tbsp chicken powder (fig7)
- 1 tbsp Chinese 5 spices powder (fig6)
- 2 tsp sea salt
- 2 tbsp sugar
- ¼ tsp ground pepper
- 2 tsp sesame oil
Instructions
- Dice all the fillings. Put them aside. Cut 600g of taro into thick slices. Dice the remaining 300g of taro.
- Steam the 600g thick taro slices over high heat for 25 mins
- Heat the pan with medium low heat without any oil Stir fry all the fillings and 300g of diced taro. Cover it with the lid. Turn off the heat and let it sit for 10 mins
- In a large mixing bowl, combine all the starch mixture and seasoning. Add in 300 ml water and mix it until the mixture is smooth
- Bring the remaining 1100ml to boil. Add into the starch mixture and mix it well
- Mash the steamed taro. Add the mashed taro, and all the filling into the mixture. Mix it well
- Add the mixture into the container. Steam over 60-75 mins over high heat. Store it in the fridge overnight.
- Slice the taro cake. Pan fry it over medium heat until golden on both side. Enjoy
Notes
Ingredients - Click to enlarge the image
Tips and notes
The consistency of the mixture after adding the hot water won't impact the outcome. A watery mixture cannot hold the filling well. But that's about it. A thicken mixture will make it hard to have a smooth top. Just take extra time to smooth it before steam, and it will be fine
Tips and notes
The consistency of the mixture after adding the hot water won't impact the outcome. A watery mixture cannot hold the filling well. But that's about it. A thicken mixture will make it hard to have a smooth top. Just take extra time to smooth it before steam, and it will be fine
好味，多谢你 ！
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