Taro Cake

Name: Taro Cake
Yield: Serves 5 servings
Ingredients: 900 g (about 4 1/2 cups) long-grain rice flour; 1/2 large taro root; 500 g (about 1 lb) ground pork; 1 tablespoon lard or vegetable shortening; 15 dried shiitake mushrooms; 1/2 cup dried shrimp; 1125 g (about 4 3/4 cups) water; 1 tablespoon lard or vegetable shortening; 1 tablespoon soy sauce

Jane Tsai @cook_20563539

Made with ground rice flour.

Jane Tsai @cook_20563539

Made with ground rice flour.

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Ingredients

Serves 5 servings

900 g(about 4 1/2 cups) long-grain rice flour
1/2large taro root
500 g(about 1 lb) ground pork
1 tablespoonlard or vegetable shortening
15dried shiitake mushrooms
1/2 cupdried shrimp
1125 g(about 4 3/4 cups) water
1 tablespoonlard or vegetable shortening
1 tablespoonsoy sauce

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Steps

1

Heat lard in a nonstick pan. Add ground pork and cook until fragrant. Add dried shrimp and stir-fry until aromatic. Remove both to a plate. Add shiitake mushrooms to the pan and stir-fry until fragrant, then return the pork and shrimp mixture to the pan and mix well. Add soy sauce, sugar, and salt, and stir to combine.
2

Soak the rice in water for 6 hours, then blend in a blender until it forms a smooth batter.
3

Shred the taro and mix it into the cooked ingredients, stirring to combine.
4

Add the rice batter and cook over low heat, stirring constantly until it thickens to a cake-like consistency. Pour the mixture into a mold and smooth the top.
5

Steam in a steamer for 1 hour. Insert a bamboo skewer to check for doneness; if it still tastes starchy, steam for a few more minutes.
6

For electric rice cooker: Add 4 cups of water to the outer pot. When the switch pops up after 10 minutes, add 2 more cups of water.