Taro Cake

Name: Taro Cake
Ingredients: 1 1/3 lbs (600 grams) long-grain rice; 5 1/2 cups water (1300 grams); 2 cups taro (about 300 grams), shredded; Salt, to taste; 5 dried shiitake mushrooms; 2 green onions; Salt, to taste; Black pepper, to taste; as needed Oil,

sandy Li @cook_6815188

台南市

Pan-fried taro cake dipped in soy sauce is truly delicious!

sandy Li @cook_6815188

台南市

Pan-fried taro cake dipped in soy sauce is truly delicious!

Saved

Ingredients

1 1/3 lbs (600 grams)long-grain rice
5 1/2 cupswater (1300 grams)
2 cupstaro (about 300 grams), shredded
Salt, to taste
5dried shiitake mushrooms
2green onions
Salt, to taste
Black pepper, to taste
1/2 cup dried shrimp
as neededOil,

Saved

Steps

1

Soak the rice for at least 4 hours. Blend it with 2 1/2 cups water (600 grams) to make a rice slurry, then mix in another 3 cups water (700 grams) until smooth. (You can use a blender or any machine that can make a smooth batter. Blend a few extra times to ensure it's smooth.)
2

Rinse and soak the dried shrimp and shiitake mushrooms until softened, then finely dice them. Chop the green onions. Heat oil in a pan and sauté the shrimp, mushrooms, and green onions until fragrant.
3

Add the shredded taro to the pan and continue to stir-fry. Season with salt and black pepper.
4

Pour the rice slurry into the pan. Reduce to low heat and stir constantly until the mixture thickens. Turn off the heat and keep stirring until the mixture absorbs the liquid and becomes a thick paste.
5

Grease the inside of a rice cooker pot or line it with parchment paper. Pour in the rice mixture and smooth the surface with a little oil. Add 3 cups water to the outer pot, place the inner pot on a steaming rack, and steam until fully cooked.