Taro cake also known as yam cake, it is a popular Chinese dim sum dish made from the vegetable taro.
It has a denser texture than Turnip Cake, both made with rice flour and some additional ingredients, it is cut into squares-shaped slices and pan-fried before serving if prefer a crunchy layer on the outside.
- 5 oz. taro
- 2 oz. dried shrimp
- 2 oz. preserved pork
- 4 oz. glutinous rice flour
- 1 1/2 oz. chestnut flour
- 14 oz. water, divided
- 2-3 tbsp peanut oil
- 1/4 tsp five-spice powder
- Dash of salt for taste
- Peel taro and the slice it into 1/2 inch long cubes for this taro cake recipe.
- Soften dried shrimp in warm water, rinse and squeeze out excess water.
- Soak preserved pork in water for 10 minutes, and slice into 1/2 inch long cubes.
- Heat a wok to medium heat with oil, add taro and stir fry for 3-5 minutes.
- After the taros are lightly brown, remove and mix in five-spice powder, stir well.
- Reheat wok with 1 tsp oil, add pork and shrimp, stir fry until aromatic, removed.
- Whisk together rice flour with chestnut flour, add 1/2 water and salt, stir well.
- Heat flour mixture to a boil in a pot, add the rest water and stir to form a batter.
- Mix together fried taro cubes, dried shrimp and preserved pork, mix completely.
- Pour taro mixture into a cake pan with non-stick foil, lightly press and spread evenly, covered.
- In a steamer with boiling water, place cake mixture on steam rack. Cover, steam for 50 minutes.
- Remove and set taro cake until cool in room temperature, slice them into pieces before serving.