Taro cake

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Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. It is one of such savory delicacies that you can find in the Dim Sum shops serve as breakfast, along with shrimp dumpling, Char Siu Pao, Shumai, and others.

If you want to lớn throw in some Asian flavor for a complete Chinese New Year feast (Yes. It is only less than two months from now! ), prepare this time-honored Cantonese style taro cake for your family & friends. The flavor can be described as out of this world. The rice flour và taro acts as a sponge absorbing all the goodness from ingredients high in umami.

But don’t take my word for it. After all, tasting is believing! This Chinese taro cake recipe will show you how lớn make taro cake step-by-step.

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1. Prepare the taro cubes

You begin the preparation by peeling the skin of the taro, followed by cutting it into slices, then cubes. You can use disposable gloves khổng lồ protect your hands if the raw taro irritates your skin.

I suggest cutting the taro into small kích thước cubes measures about half centimeter cube. Small cubes are ideal as the taro will soften by the time the rice flour is cooked while steaming. The large cubes will not cook through when the rice flour is set.

2. Prepare the crispy fried shallots

Peel, cut, and slice the shallots. Deep fry the shallots with some oil until golden brown. It has to be done over low heat to lớn avoid over-browning. When it becomes crispy, drain by pouring it through a wire mesh strainer. Set aside the fried shallots for later use. Keep it in a tight container khổng lồ keep it crispy. Return the shallot oil khổng lồ the pan to cook other ingredients.

3.Get ready the savory ingredients

There is a standard phối of ingredients for the Chinese taro cake. These ingredients provide the familiar savory taste, in addition to lớn the unique texture & mild flavor of the taro. These ingredients are:

Chinese sausage 蜡肠 and cured meat 蜡肉

Chinese sausage is the primary ingredient of the taro cake. You need to remove the sausage casing before cutting it into small dices.

The easiest way to vày it is to submerge the sausage into a pot of hot water. The casing you expand and loosen from the meat after keeping in boiling water for 30 seconds. Remove it from the boiling water, và you can strip off the casing easily by hand.

Chinese sausages are available year-round, but cured meat may only be sold during the Chinese New Year period.

The flavor is similar khổng lồ Chinese sausage but is more aromatic.

If cured meat is unavailable, you can double the amount of Chinese sausage to replace it.

It is essential to lớn cut the Chinese sausage & cured meat into small dices. Otherwise, you may encounter difficulty in making clean cuts when you portion the taro cake into squares. The large pieces of meat embedded in the taro cake will obstruct clean cutting when you slice the cake.

Dried shrimps

When you purchase the dried shrimps, try to get those free from shells. Otherwise, pick up all the shells visible lớn you before soaking it in water. After the dried shrimps are softened, which usually take less than half an hour, drained, and have a few rough chops. Mix aside. You may also substitute it with dry scallop. More flavor but it is expensive!).

Dried shiitake mushrooms

You also need to rehydrate the dried shiitake mushrooms. Soak it in water until the mushrooms are soft enough to lớn remove the stem and cut into small dices. The time required varies from a few hours for the bigger mushrooms or within an hour for the smaller one in hot water.

Do not toss away the soaking water of the mushrooms & dried shrimps because it is a high umami juice that should be added back to the taro cake mixture later.

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Fry the ingredients

Next, give all these chopped ingredients a fry in the shallot oil. Toss in the cured meat & Chinese sausage into the pan khổng lồ fry until it is aromatic.

Add the dried shrimps and continue frying. Then địa chỉ cửa hàng the mushrooms & combined. When it is done, remove a quarter of the ingredients from the pan and set aside. This quarter should put on the surface of the taro cake before steaming as a garnish.

Add the taro lớn the remaining three quarters & season with salt, sugar, five-spice powder, & ground trắng pepper.

Stir fry over low to medium heat for a few minutes until the taro turns slightly brown. Phối aside.

Some recipes suggest using chicken bouillon or chicken broth for seasoning the taro cake. I prefer khổng lồ keep it simple (after a few tests) by using the above seasonings, as the sausage, cured meat, mushrooms, và dried shrimps are umami-packed ingredients.

4. Constitute the flour mixture

In a separate container, combine the rice flour, potato starch, salt, the umami-rich soaking liquid, & water.

You can also substitute potato starch with cornflour. If you prefer a less sticky texture, omit the starch & replace it with the same amount of rice flour.

Now heat the rice flour batter over low heat and continuously scrape the side of the pot until the batter transforms into a thick paste. The batter will turn into a paste when it is around 60 lớn 65 degrees Celsius.

Now add the taro, fried shallot, và the remaining ingredients into the flour paste. Combine everything to form a homogeneous mixture.

The reason to half cook the rice flour mixture into a thick paste before adding the taro is to lớn prevent the taro và other ingredients from sinking to the bottom. Mix well.

Line a pan or a glass casserole with a piece of baking paper. Grease the paper & the side of the pan. You may have difficulty lớn unmold the taro cake if you vị not line with baking paper.

Pour the mixture into the pan or casserole . Give it a few shakes & level the surface with a spatula.

Sprinkle the reserved Chinese sausage, cured meat, và dried shrimps on the surface. Cover the cake with an aluminum foil khổng lồ prevent water from dripping on the taro cake during steaming.