Taro Cake

Name: Taro Cake
Ingredients: 2.6 pounds taro (about 1200 grams); 3 1/2 cups rice flour (about 450 grams); 1/3 pound ground pork (about 150 grams); 6 3/4 cups water (about 1600 ml); 3/4 ounce dried shiitake mushrooms (about 20 grams); 3/4 ounce dried shrimp (about 20 grams); 3 tablespoons fried shallots; Salt, to taste; White pepper, to taste

貝貝實驗廚房 @cook_6815484

I saw Auntie Liao Chun-Hui share her Taro Cake recipe in our group—since I love taro, I had to try it right away! I was so happy that my first attempt was a big success. Thanks to Kelly Hsu’s Happy Kitchen (https://www.facebook.com/kellyhsucook?ref=profile) for bringing this traditional treat to my home. There are so many delicious recipes waiting for you to discover!

Tips:

* Special thanks to Kelly Hsu’s Happy Kitchen (https://www.facebook.com/kellyhsucook?ref=profile) for generously sharing this recipe.

* This recipe makes about four 4 2/3-cup (1100 ml) glass containers of taro cake, so use a large pot to cook the batter. I used a 12.5-inch (32 cm) skillet and it was almost full.

Tips:

* Special thanks to Kelly Hsu’s Happy Kitchen (https://www.facebook.com/kellyhsucook?ref=profile) for generously sharing this recipe.

* This recipe makes about four 4 2/3-cup (1100 ml) glass containers of taro cake, so use a large pot to cook the batter. I used a 12.5-inch (32 cm) skillet and it was almost full.

貝貝實驗廚房 @cook_6815484

Tips:

* Special thanks to Kelly Hsu’s Happy Kitchen (https://www.facebook.com/kellyhsucook?ref=profile) for generously sharing this recipe.

* This recipe makes about four 4 2/3-cup (1100 ml) glass containers of taro cake, so use a large pot to cook the batter. I used a 12.5-inch (32 cm) skillet and it was almost full.

Tips:

* Special thanks to Kelly Hsu’s Happy Kitchen (https://www.facebook.com/kellyhsucook?ref=profile) for generously sharing this recipe.

* This recipe makes about four 4 2/3-cup (1100 ml) glass containers of taro cake, so use a large pot to cook the batter. I used a 12.5-inch (32 cm) skillet and it was almost full.

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Ingredients

Ingredients
2.6 poundstaro (about 1200 grams)
3 1/2 cupsrice flour (about 450 grams)
1/3 poundground pork (about 150 grams)
6 3/4 cupswater (about 1600 ml)
3/4 ouncedried shiitake mushrooms (about 20 grams)
3/4 ouncedried shrimp (about 20 grams)
3 tablespoonsfried shallots
Seasonings
Salt, to taste
White pepper, to taste

Saved

Steps

1

Cut half of the taro (1.3 pounds/600 grams) into chunks and steam until cooked. Blend with an equal amount of water (2 1/2 cups/600 ml) to make a taro puree and set aside.
2

Cut the remaining taro (1.3 pounds/600 grams) into small cubes. Soak the dried shrimp in 1 tablespoon rice wine. Soak the dried shiitake mushrooms until soft, then chop finely and set aside.
3

Mix the rice flour with 4 1/4 cups (1000 ml) water to make a batter and set aside.
4

Heat a little oil in a pan and stir-fry the dried shrimp, mushrooms, and ground pork.
5

Add the fried shallots and stir-fry (you can also use crispy shallots).
6

Add the taro cubes and seasonings, and continue to stir-fry until fragrant.
7

Pour in the taro puree from step 1. Cook over low heat, stirring constantly.
8

Add the rice flour batter from step 3. Continue to cook over low heat, stirring constantly.
9

Cook until the mixture is semi-thick, then remove from heat.
10

Grease a heatproof container. Pour in the semi-cooked taro cake mixture from step 9. Steam in a steamer or electric rice cooker (with 2 cups water in the outer pot) over medium heat for 30 minutes, then let it sit covered for 10 minutes before serving.