Steamed Taro Cake

Ingredients

• 500g (1.1 lb) taro root, peeled and grated 500g (1.1 lb) taro root, peeled and grated
• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 50g (1.8 oz) dried shrimp, soaked and finely chopped 50g (1.8 oz) dried shrimp, soaked and finely chopped
• 100g (3.5 oz) Chinese sausage, diced 100g (3.5 oz) Chinese sausage, diced
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon sugar 1/4 teaspoon sugar
• 500ml (2 cups) water 500ml (2 cups) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the grated taro root, rice flour, dried shrimp, Chinese sausage, spring onions, vegetable oil, soy sauce, oyster sauce, sesame oil, white pepper, salt, and sugar.
2. 2.
   Gradually add water to the mixture while stirring continuously until a smooth batter is formed.
3. 3.
   Grease a round cake pan or a steaming dish with oil.
4. 4.
   Pour the batter into the greased pan and smooth the surface.
5. 5.
   Place the pan in a steamer and steam over high heat for 45 minutes to 1 hour, or until the cake is firm and cooked through.
6. 6.
   Remove the pan from the steamer and let it cool for a few minutes.
7. 7.
   Once cooled, carefully invert the pan onto a plate to release the cake.
8. 8.
   Cut the steamed taro cake into squares or rectangles.
9. 9.
   Heat a non-stick pan over medium heat and add a small amount of oil.
10. 10.
    Pan-fry the taro cake slices until golden brown and crispy on both sides.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly and grate it finely for a smooth texture in the cake.
• Dried shrimp — Soak the dried shrimp in water for about 10 minutes before finely chopping them to remove excess saltiness.
• Chinese sausage — Dice the Chinese sausage into small pieces to evenly distribute the flavor throughout the cake.
• Rice flour — Use a good quality rice flour for the best results, as it contributes to the texture and binding of the cake.
• Spring onions — Finely chop the spring onions to add a subtle onion flavor to the cake.

Tips & Tricks

• For a vegetarian version, omit the dried shrimp and Chinese sausage and add finely chopped mushrooms and carrots for added flavor and texture.
• Serve the Steamed Taro Cake with a side of chili sauce or soy sauce for dipping.
• Leftover taro cake can be refrigerated and pan-fried again the next day for a quick and delicious snack.
• Experiment with different toppings such as sesame seeds or chopped cilantro to enhance the presentation and taste.
• To achieve a crispier texture, pan-fry the taro cake slices on high heat for a shorter duration.

Serving advice

Serve the Steamed Taro Cake as an appetizer or as a main course accompanied by a side of stir-fried vegetables or a fresh salad. Garnish with additional chopped spring onions for a pop of color.

Presentation advice

Arrange the pan-fried taro cake slices on a serving platter in an overlapping pattern. Drizzle a small amount of soy sauce or chili sauce on top for added flavor and visual appeal. Garnish with a sprig of fresh cilantro or a sprinkle of sesame seeds.