Taro cake is a traditional classic pastry. The main taro cake ingredients is rice flour, you can also add dried shrimps, mushrooms, sausages, meat, etc. according to your preference. Dip it with sweet sauce/chili sauce, top with tea or coffee, it tastes great!
Ingredients:
A
300g taro (half) (cut into pieces)
50g dried shrimps (minced)
8-10 small shallots (slice, deep-fried into crispy shallots)
3 shiitake mushrooms (diced)
1 teaspoon salt
1 teaspoon sugar
½ teaspoon white pepper
½ teaspoon five-spice powder
green onions
1 red chili (chopped)
B
150g blended rice flour
10g tapioca flour
450ml water (shrimp water + clear water)
*Mix blended rice flour, tapioca flour and water evenly, set aside
Steaming plate: 7x7 inch square plate (oiled)
Practice:
1. Heat oil in a pan, fry the shallot slices into shallot crisp with medium and small fire, pick up and set aside
2. Pour in some shallot oil, sauté the dried shrimp first, pick up half of it, and leave half in the pot
3. Then add sliced ​​​​shallots, shiitake mushrooms, fry until fragrant, then add taro, five spice powder, pepper, salt, sugar
4. Turn to low heat, pour in the rice flour paste, keep stirring until thick, turn off the heat
5. Then pour it into the steaming tray, and steam on medium heat for 45 minutes to 1 hour
6. After steaming, while hot, spread the dried shrimps on top. When it is completely cool, sprinkle the shallots crisp, green onions, and red chili on top. It tastes better after being cooled for about 4-5 hours or the next day.
*When pouring the flourmixture, first try to see if it is salty enough or not salty enough, you can add some salt, the taro cake must be a little salty, some pepper flavor is delicious 😋
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