Indonesian Chinese Style Steamed Taro Dumplings

Ingredients

In the original Caribbean dish, Ducana, the main ingredient is grated sweet potato mixed with coconut and spices, wrapped in banana leaves and boiled. In the Indonesian Chinese adaptation, taro is used instead of sweet potato, and the cooking method is changed to steaming. The flavors are also adjusted to incorporate Indonesian and Chinese seasonings, such as garlic, shallots, and Chinese five-spice powder. We alse have the original recipe for Ducana, so you can check it out.

• 500g (1.1 lb) taro, peeled and diced 500g (1.1 lb) taro, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 200g (1 1/2 cups) rice flour 200g (1 1/2 cups) rice flour
• 1 tablespoon tapioca starch 1 tablespoon tapioca starch
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• Soy sauce, vinegar, and chili oil for dipping sauce Soy sauce, vinegar, and chili oil for dipping sauce
• Chopped scallions or cilantro for garnish Chopped scallions or cilantro for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Steam the diced taro until soft and easily mashed.
2. 2.
   In a bowl, mash the steamed taro until smooth.
3. 3.
   In a pan, sauté the minced garlic and chopped shallots until fragrant.
4. 4.
   Add the sautéed garlic and shallots to the mashed taro.
5. 5.
   Add Chinese five-spice powder, salt, and white pepper to the taro mixture. Mix well.
6. 6.
   In a separate bowl, combine rice flour, tapioca starch, and water. Stir until smooth.
7. 7.
   Grease a steaming dish or bamboo steamer.
8. 8.
   Take a small portion of the rice flour dough and flatten it into a circle.
9. 9.
   Place a spoonful of the taro filling in the center of the dough.
10. 10.
    Fold the edges of the dough to encase the filling and seal it tightly.
11. 11.
    Repeat the process with the remaining dough and filling.
12. 12.
    Arrange the dumplings in the steaming dish or bamboo steamer.
13. 13.
    Steam the dumplings over high heat for 15-20 minutes, or until the dough becomes translucent and slightly chewy.
14. 14.
    While the dumplings are steaming, prepare the dipping sauce by combining soy sauce, vinegar, and chili oil according to your taste.
15. 15.
    Once the dumplings are cooked, remove them from the steamer and garnish with chopped scallions or cilantro.
16. 16.
    Serve the Indonesian Chinese Style Steamed Taro Dumplings hot, with the dipping sauce on the side.

Treat your ingredients with care...

• Taro — Make sure to steam the taro until it is soft and easily mashed. This will ensure a smooth and creamy filling for the dumplings.

Tips & Tricks

• If you prefer a spicier dipping sauce, add more chili oil or include chopped fresh chili peppers.
• To save time, you can use store-bought rice flour dough instead of making it from scratch.
• Experiment with different fillings such as minced mushrooms or diced vegetables to create variations of the dumplings.
• Serve the dumplings with a side of steamed vegetables or a light soup for a complete meal.
• Leftover dumplings can be refrigerated and reheated by steaming for a few minutes.

Serving advice

Serve the Indonesian Chinese Style Steamed Taro Dumplings as an appetizer or snack. They are best enjoyed hot, straight from the steamer. Place the dumplings on a serving platter and garnish with chopped scallions or cilantro. Serve the dipping sauce in small bowls alongside the dumplings.

Presentation advice

Arrange the steamed dumplings on a plate, ensuring they are evenly spaced and visually appealing. The translucent dough and vibrant purple taro filling will create an attractive contrast. Garnish with a sprinkle of chopped scallions or cilantro for a pop of color. Serve the dipping sauce in small, individual bowls or ramekins for an elegant presentation.