Jiangxi Taro Cake

Ingredients

In the original Chinese cuisine, Taro Cake is typically made with ingredients like dried shrimp, Chinese sausage, and scallions. However, in Jiangxi cuisine, the recipe may include additional local ingredients such as Jiangxi-style cured ham or preserved vegetables to enhance the flavor profile and reflect the regional culinary traditions. We alse have the original recipe for Taro Cake, so you can check it out.

• 500g (1.1 lb) taro, peeled and diced 500g (1.1 lb) taro, peeled and diced
• 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
• 50g (1.8 oz) Chinese sausage, finely diced 50g (1.8 oz) Chinese sausage, finely diced
• 3 scallions, finely chopped 3 scallions, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder
• 1/4 teaspoon sugar 1/4 teaspoon sugar
• 1 cup (240ml) water 1 cup (240ml) 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 bowl, combine the diced taro, rice flour, dried shrimp, Chinese sausage, scallions, vegetable oil, salt, white pepper, five-spice powder, and sugar.
2. 2.
   Gradually add water to the mixture while stirring continuously until a thick batter is formed.
3. 3.
   Grease a round cake pan with oil and pour the batter into it.
4. 4.
   Steam the cake over high heat for 45-50 minutes or until the cake is firm and cooked through.
5. 5.
   Remove the cake from the steamer and let it cool for a few minutes before slicing into pieces.
6. 6.
   Serve the Jiangxi Taro Cake warm and enjoy!

Treat your ingredients with care...

• Taro — Make sure to peel and dice the taro before using it in the recipe. It's important to cook the taro thoroughly to achieve a soft texture in the cake.
• Dried shrimp — Soak the dried shrimp in water for about 15 minutes before finely chopping them. This will help to soften them and enhance their flavor in the cake.
• Chinese sausage — Finely dice the Chinese sausage to evenly distribute its flavor throughout the cake.

Tips & Tricks

• To enhance the flavor, you can add a tablespoon of oyster sauce or soy sauce to the batter.
• For a spicier kick, add a pinch of chili flakes or finely chopped chili peppers to the batter.
• If you prefer a crispier texture, pan-fry the sliced taro cake in a little oil until golden brown on both sides.
• Serve the Jiangxi Taro Cake with a side of chili sauce or sweet soy sauce for dipping.
• Leftover taro cake can be refrigerated and pan-fried the next day for a delicious breakfast or snack.

Serving advice

Serve the Jiangxi Taro Cake as an appetizer or main dish. It can be enjoyed on its own or with a side of chili sauce or sweet soy sauce for dipping.

Presentation advice

Garnish the Jiangxi Taro Cake with some finely chopped scallions or cilantro to add a pop of color. Serve it on a decorative plate or bamboo steamer to showcase the traditional aspect of the dish.