Taro

Taro, 10.5 oz (300 grams) • Rice flour, 2 1/2 cups (300 grams) • Cornstarch, 1/4 cup (30 grams)

taro (about 600 grams) • dried shiitake mushrooms • ham (about 50 grams) • ground pork (about 50 grams) • sakura shrimp (about 10 grams) • rice flour (about 800 grams) • Salt, to taste • fried shallots (about 15 grams) • White pepper, to taste

ground pork (100 g) • shredded taro (100 g) • edamame • tofu skin • salt • five-spice powder

diced taro (A) • diced taro (B) • rice flour (about 450g) • sweet rice flour (about 150g) • water (about 1500ml) • small shallots • dried shrimp, soaked until soft • dried shiitake mushrooms, soaked and sliced • Olive oil, • salt • sugar • soy sauce •

(about 4 1/2 cups) long-grain rice flour • large taro root • (about 1 lb) ground pork • lard or vegetable shortening • dried shiitake mushrooms • dried shrimp • (about 4 3/4 cups) water • lard or vegetable shortening • soy sauce

–3.75 lbs taro (about 1.1–1.7 kg) • rice flour • cornstarch (about 60 grams) • Chinese sausages (lap cheong) • Chinese liver sausages (yun cheong) • dried shrimp (about 70 grams) • small dried scallops (about 70 grams) • minced garlic • –2 packets five-spice powder • –2 teaspoons chicken bouillon powder • ground white pepper • water (about 1.2 liters) •

long-grain rice • water (1300 grams) • taro (about 300 grams), shredded • Salt, to taste • dried shiitake mushrooms • green onions • Salt, to taste • Black pepper, to taste • Oil,

rice flour (about 280 grams) • cornstarch (about 20 grams) • water (about 700 ml) • toasted sesame oil • Ground white pepper • taro (about 600 grams) • Dried shrimp • Shallots

taro (about 1200 grams) • rice flour (about 450 grams) • ground pork (about 150 grams) • water (about 1600 ml) • dried shiitake mushrooms (about 20 grams) • dried shrimp (about 20 grams) • fried shallots • Salt, to taste • White pepper, to taste

Taro • Sweet potato starch • Water • Sugar (optional)

taro (about 400 grams) • sago pearls (about 150 grams) • water (about 1300 grams) • coconut milk • sugar (about 200 grams) • water (about 800 grams) • ice water (about 1500 grams)

For the starter: • bread flour (75g) • water (75g) • yeast (0.7g) • For the main dough: • bread flour (175g) • milk powder (10g) • sugar (25g) • beaten egg (30g) • milk (65g) • salt (3g) • instant yeast (2g) •

red beans (about 400 grams) • pot water • taro balls or sweet rice balls

rice cup (about 3/4 cup or 150 grams) red beans • rice cups (about 3 3/4 cups or 900 ml) water • Sugar, to taste • (about 1 2/3 cups) taro • (about 1 1/2 tablespoons) sugar

Tangzhong: • bread flour (22g) • water (110g) • Main Dough: • bread flour (528g) • sugar (40g) • plus 2 tablespoons milk (260g) • large egg (about 1.75 oz/50g) • instant yeast (6g) • salt (6g) • unsalted butter (50g) • Filling: •

taro cake • Scallop sauce, • Green garlic (scallion greens), • Soy sauce paste, • Sesame oil,

peeled taro (380 grams) • rice flour (100 grams) • wheat starch (10 grams) • Chinese sausage (lap cheong) • dried shiitake mushrooms • dried scallops • dried shrimp (15 grams) • water (600 grams) • salt • soy sauce • granulated sugar • ground white pepper •

taro (200 grams) • shrimp (15 grams) • white pepper • sugar (15 grams) • salt (8 grams) • MSG • Some dried shiitake mushrooms • rice flour (110 grams) • water (350 grams)

taro, shredded • sweet potato starch (about 150 grams) (you can also use cornstarch; the texture will be different) • water (about 300 grams) • sugar (about 20 grams)

taro (about 600 grams) • rice flour (about 300 grams) • cornstarch (about 4 tablespoons or 32 grams) • water (about 1.4 liters) • cooking oil • salt • sugar • white pepper

Taro, 1 1/3 lbs (600 grams) • Rice flour, 1 1/4 cups (150 grams) • Dried shrimp, 2 1/2 oz (70 grams) • Dried scallops, 2 3/4 oz (80 grams, about 6 large pieces) • Shallots, • Water, 3 1/3 cups (800 ml) • Salt and ground pepper, to taste • Five-spice powder, • Chicken bouillon cube,

dried shiitake mushrooms • taro (about 600 grams) • rice cooker cups brown rice (about 1 1/2 cups/270 grams) • ground pork (about 100 grams) • Fried shallots, • white pepper • soy sauce • salt

taro (about 200 grams) • rice flour (about 100 grams) • cornstarch (about 30 grams) • dark brown sugar (about 45 grams) • water (about 100 ml)

Taro cake, napa cabbage, shiitake mushrooms, white part of green onions, chives, etc

Taro (peeled) 2 lbs 2 oz (970 grams) • Chinese sausages (lap cheong) • dried shrimp (20 grams) • rice flour (60 grams) • tapioca starch (30 grams) • Seasonings: • sugar • salt • five-spice powder • water • oyster sauce • white pepper •

Taro, 1 lb (450g) • Rice flour, 2 cups (250g) • Water, 1 cup plus 1 tablespoon (260g) • Fried shallots in duck fat, a little • Dried shrimp, a little • White pepper, a little • Salt,

taro cake (about 200 grams) • bean sprouts (about 200 grams) • garlic chives • Vegetable oil, • Soy sauce paste, • Chili sauce,

taro (about 300 grams) • rice flour (about 150 grams) • salt • water (about 200 grams) • water (about 350 grams)

medium taro roots • ground pork • fried shallots • (about 200g) sweet potato starch • water • Chopped cilantro (for garnish) • Soy sauce, to taste • light brown sugar • Salt, to taste • White pepper, to taste • rice wine • Parchment paper and a steamer basket

taro (about 1200 grams) • dried shiitake mushrooms • dried shrimp • rice flour (about 500 grams) • vegetarian oyster sauce • shallots • white pepper