Taro Cake (港式芋頭糕）
Makes 1 round Taro cake (7.5″ diameter, 2.5″ tall)
Special equipment required: steamer
- 530g taro
- 1.5 cups hot water (for cooking taro)
- 2 shallots
- 4 dried mushrooms, soaked in water
- 1 Tbsp dried shrimp
- 2 links of Chinese sausage
- 1 tsp 5 spice powder
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1/2 tsp sugar
- 160g rice flour
- 735ml water (for rice flour)
- 1 tsp olive oil + 1 tsp olive oil
- Chop Taro into 1/2″ cubes. Mince shrimp and shallots. Dice Chinese sausage. Squeeze out water from mushrooms, but keep the soaking water. Dice mushrooms.
- Heat 1 tsp olive in pot large enough to hold all the ingredients and water. Add in Chinese sausage, shallots, mushroom and dried shrimp. Sautee until fragrant and sausage is slightly browned. Remove from pot.
- Add remaining 1 tsp olive oil and diced Taro to the pot (no need to wash the pot). Stir fry a bit to heat up. Add in 1.5 cups of hot water or enough water to just cover the taro. Cover and cook for 10 minutes.
- While the taro cooks, line the steamer with aluminum foil.
- Check if the taro is cooked after 10 minutes. Taro should be slightly mushy outside when stirred, and a toothpick can be easily inserted all the way through the taro, but not disintegrating the taro completely. The water should be just about all gone. Add more water and cook a few minutes longer if needed.
- Stir the cooked sausage, shallots, mushroom and shrimp mixture into the taro. Add all the condiments and stir to combine. Cook for 2-3 minutes.
- Add in rice flour and 735ml water. Stir to combine. Cook for 2-3 minutes. The mixture should start to thicken and start looking like a paste.
- Pour the taro mixture into the steamer lined with aluminum foil.
- Steam for 1 hour on medium high. Cook until a toothpick inserted into the middle comes out clean.
- Remove taro cake from steamer and aluminum foil. Let cool then slice and pan fry on each side until golden.