Taro cake

Name: Taro cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 650g Taro; 150g Cantonese Sausage; 600g glutinous rice flour; 50g Cornstarch; 15g shrimp; 50g Stir-fried peanuts; to taste toasted sesame seeds; to taste oil; 12g Salt; 30g white sugar; 3g Thirteen Spices; a pinch chicken essence; 800ml Clear water

A classic Cantonese teahouse snack of shredded taro bound with rice flour, studded with savory Chinese sausage, dried shrimp, and peanuts, pan-set until sliceable with a soft, chewy bite.

1 hrNewMedium Snacks Steam Savory & Fragrant

Instructions

1
Peel the taro.
2
Cut into thin strips.
3
Ingredients: Chinese sausage, dried shrimp, peanuts.
4
Mix glutinous rice flour and cornstarch together.
5
Add water and mix until it reaches a yogurt-like consistency.
6
Heat oil in a wok, add diced Chinese sausage, and stir-fry until dry and fragrant.
7
Add the dried shrimp and stir-fry until fragrant.
8
Add the shredded taro and stir-fry until soft.
9
Add salt, sugar, Chinese five-spice powder, and chicken bouillon.
10
Mix well to let the flavors blend.
11
Turn to low heat and pour in the batter.
12
Turn off the heat after stirring and coagulating.
13
Sprinkle in the peanuts and mix well.
14
Prepare a square stainless steel bowl, line the bottom with parchment paper for easy unmolding, or simply brush it with oil.
15
Pour everything into the bowl and press it down evenly.
16
Once the water boils, steam in the pot for 40 minutes; if using a shallower bowl, the time can be shortened.
17
Time's up.
18
Sprinkle with toasted sesame seeds, and only release from the mold after it has completely cooled.
19
After demolding, cut into small pieces. It can be eaten directly or heated and pan-fried.
20
Pan-fry until the surface is slightly golden for more aroma.
21
Finished product. Brew a pot of clear tea to go with taro cake; the most beautiful days are the plain and simple ones.