Taro Cake

Name: Taro Cake
Total time: 6000 s
Ingredients: 14 oz (400 g) diced taro (A); 14 oz (400 g) diced taro (B); 3 1/2 cups rice flour (about 450g); 1 cup sweet rice flour (about 150g); 6 1/3 cups water (about 1500ml); 5 small shallots; 1 handful dried shrimp, soaked until soft; 18 dried shiitake mushrooms, soaked and sliced; as needed Olive oil,; 1 tablespoon salt; 1 teaspoon sugar; 2 tablespoons soy sauce; 3 tablespoons rice wine; 1 tablespoon ground white pepper

LA Phoebe @cook_6827625

Lately, I've been craving taro dishes.

Tips:

Be careful not to burn yourself.

Afterthoughts:

You can pan-fry slices in a nonstick skillet without oil for a fragrant, delicious result!

Lately, I've been craving taro dishes.

Tips:

Be careful not to burn yourself.

Afterthoughts:

You can pan-fry slices in a nonstick skillet without oil for a fragrant, delicious result!

LA Phoebe @cook_6827625

Lately, I've been craving taro dishes.

Tips:

Be careful not to burn yourself.

Afterthoughts:

You can pan-fry slices in a nonstick skillet without oil for a fragrant, delicious result!

Lately, I've been craving taro dishes.

Tips:

Be careful not to burn yourself.

Afterthoughts:

You can pan-fry slices in a nonstick skillet without oil for a fragrant, delicious result!

Saved

Ingredients

100 minutes

Ingredients
14 oz (400 g)diced taro (A)
14 oz (400 g)diced taro (B)
3 1/2 cupsrice flour (about 450g)
1 cupsweet rice flour (about 150g)
6 1/3 cupswater (about 1500ml)
5small shallots
1 handfuldried shrimp, soaked until soft
18dried shiitake mushrooms, soaked and sliced
Seasonings
as neededOlive oil,
1 tablespoonsalt
1 teaspoonsugar
2 tablespoonssoy sauce
3 tablespoonsrice wine
1 tablespoonground white pepper

Saved

Steps

100 minutes

1

Stir-fry diced taro (A), shallots, shiitake mushrooms, and dried shrimp with the seasonings until fragrant. Add 6 1/3 cups water (about 1500ml) and bring to a boil. Set aside.
2

Sift the rice flour and sweet rice flour into a large bowl. Pour in the hot mixture from step 1 and mix well while it's still hot.
3

Add diced taro (B) for extra texture and mix well.
4

Pour the mixture into a mold. Steam over high heat for 30 minutes. Check with a skewer—if it comes out clean, it's done.
5