This year, I wanted to try something new with taro cake by shredding the taro instead of dicing it, inspired by versions sold in stores. The result is a taro cake with a more layered texture and a chewier bite—definitely worth a try!

Tips:

1. There are many ways to steam Chinese cakes, and every family has their own method. This recipe is the one I’ve tested and adjusted to my taste.
2. Family tip: To keep the taro cake from getting too dense, let the cooked taro shreds, Chinese sausage, liver sausage, dried shrimp, and dried scallop cool before mixing with the rice flour batter.
3. Taro absorbs a lot of oil, but for a healthier option, after stir-frying the taro shreds, add a little water to soften them instead of more oil.
4. Some people add diced shiitake mushrooms and Chinese cured pork belly, but mushrooms can make the cake spoil faster, and pork belly is fattier. I use liver sausage instead—while neither is very healthy, liver sausage gives a better aroma when steamed, so it’s a good occasional treat.
5. To check if the cake is cooked through, insert a chopstick—if it comes out clean, it’s done.
6. This recipe makes four cakes. If using a regular home wok, you can steam them in two batches.

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