Taro Cake

Name: Taro Cake
Ingredients: Main Ingredients; 14 oz taro (400g); 2 2/3 cups rice flour (400g); 2 1/3 oz ground pork (65g); 6 shiitake mushrooms; 2 tablespoons (2/3 oz) or 20g) dried shrimp; 2 tablespoons (1/2 oz) or 15g) fried shallots; 2 teaspoons (2 tsp) or 10g) salt; 4 1/4 cups water (1000ml); Marinade; 1 teaspoon (5 g) soy sauce; 1 teaspoon cooking wine; 1 teaspoon sesame oil; ground black pepper, to taste

monaca @cook_6827941

韓國

Homemade taro cake is packed with delicious taro filling and tastes amazing just steamed. Pan-fry it and serve with garlic soy sauce for an extra tasty treat.

Tips:

1. If the batter is hard to mix into a smooth paste, you can turn on low heat and cook it a bit longer while stirring.

2. Grease the inner pot of your rice cooker. After steaming, run a knife around the edge to easily invert the taro cake out.

3. I used frozen taro, so if you’re not cooking right away, you can peel and freeze the taro in advance. Finely chopping the shiitake mushrooms makes the finished cake look nicer when sliced!

Homemade taro cake is packed with delicious taro filling and tastes amazing just steamed. Pan-fry it and serve with garlic soy sauce for an extra tasty treat.

Tips:

1. If the batter is hard to mix into a smooth paste, you can turn on low heat and cook it a bit longer while stirring.

2. Grease the inner pot of your rice cooker. After steaming, run a knife around the edge to easily invert the taro cake out.

3. I used frozen taro, so if you’re not cooking right away, you can peel and freeze the taro in advance. Finely chopping the shiitake mushrooms makes the finished cake look nicer when sliced!

monaca @cook_6827941

韓國

Homemade taro cake is packed with delicious taro filling and tastes amazing just steamed. Pan-fry it and serve with garlic soy sauce for an extra tasty treat.

Tips:

1. If the batter is hard to mix into a smooth paste, you can turn on low heat and cook it a bit longer while stirring.

2. Grease the inner pot of your rice cooker. After steaming, run a knife around the edge to easily invert the taro cake out.

3. I used frozen taro, so if you’re not cooking right away, you can peel and freeze the taro in advance. Finely chopping the shiitake mushrooms makes the finished cake look nicer when sliced!

Homemade taro cake is packed with delicious taro filling and tastes amazing just steamed. Pan-fry it and serve with garlic soy sauce for an extra tasty treat.

Tips:

1. If the batter is hard to mix into a smooth paste, you can turn on low heat and cook it a bit longer while stirring.

2. Grease the inner pot of your rice cooker. After steaming, run a knife around the edge to easily invert the taro cake out.

3. I used frozen taro, so if you’re not cooking right away, you can peel and freeze the taro in advance. Finely chopping the shiitake mushrooms makes the finished cake look nicer when sliced!

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Ingredients

0 minutes

Ingredients to prepare
Main Ingredients
14 oztaro (400g)
2 2/3 cupsrice flour (400g)
2 1/3 ozground pork (65g)
6shiitake mushrooms
2 tablespoons (2/3 oz)or 20g) dried shrimp
2 tablespoons (1/2 oz)or 15g) fried shallots
2 teaspoons (2 tsp)or 10g) salt
4 1/4 cupswater (1000ml)
Marinade
1 teaspoon (5 g)soy sauce
1 teaspooncooking wine
1 teaspoonsesame oil
ground black pepper, to taste

Saved

Steps

0 minutes

1

Marinate the pork with the marinade ingredients. Soak the dried shrimp and shiitake mushrooms in water, reserving the soaking water. Cut all ingredients into appropriate sizes.
2

Heat oil in a pan and sauté the fried shallots, dried shrimp, and shiitake mushrooms until fragrant. Add the pork and stir-fry until it turns white. Remove from the pan and set aside.
3

In the same pan, add half of the water (including the reserved mushroom and shrimp soaking water) and the taro. Cook until the water boils and the taro softens. Add the stir-fried ingredients, mix well, season with salt, then turn off the heat.
4

While cooking the taro, mix the rice flour with the remaining half of the water to make a batter.
5

Add the batter to the pan and stir until it forms a thick paste. Transfer to the inner pot of a rice cooker that has been lightly greased. Add 2 rice cups of water to the outer pot. Steam until the switch pops up, then let it sit for another 15 minutes. Let cool before slicing.
6

Let cool before slicing.