Savory Layered Taro Cake

Name: Savory Layered Taro Cake
Yield: Serves 10 servings
Ingredients: 2 medium taro roots; 7 oz (200 g) ground pork; 3-4 tablespoons fried shallots; 1 2/3 cups (about 200g) sweet potato starch; 5 tablespoons water; Chopped cilantro (for garnish); Soy sauce, to taste; 3 tablespoons light brown sugar; Salt, to taste; White pepper, to taste; 1 splash rice wine; Parchment paper and a steamer basket

megumi(めぐみ) @cook_6827908

Fresh from the kitchen! Packed with taro filling and rich, savory pork flavor... Taro is at its best from mid-autumn through the rainy season before Qingming next year!

megumi(めぐみ) @cook_6827908

Fresh from the kitchen! Packed with taro filling and rich, savory pork flavor... Taro is at its best from mid-autumn through the rainy season before Qingming next year!

Saved

Ingredients

Serves 10 servings

2medium taro roots
7 oz (200 g)ground pork
3-4 tablespoonsfried shallots
1 2/3 cups(about 200g) sweet potato starch
5 tablespoonswater
Chopped cilantro (for garnish)
Soy sauce, to taste
3 tablespoonslight brown sugar
Salt, to taste
White pepper, to taste
1 splashrice wine
Parchment paper and a steamer basket

Saved

Steps

1

Peel the taro and shred it into thick strips. Set aside.
2

In a pan, stir-fry the ground pork, fried shallots, water, soy sauce, salt, white pepper, and a splash of rice wine until the pork is partially cooked. Adjust seasoning to taste.
3

In a separate pan, combine sweet potato starch, water, brown sugar, and shredded taro. Stir over low heat until the mixture thickens and becomes sticky.
4

Line a small steamer basket with parchment paper. Add the taro mixture, then spread the cooked pork mixture on top. Place in a rice cooker with 3.5 rice cups of water in the outer pot. Steam until the switch pops, then let it sit for about 20 minutes before removing and letting it cool.
5

Once cooled, cut into pieces and serve. Enjoy!
6