Taro Cake

Nguyên liệu

• 1.5 lb taro
• 0.5 lb regular rice flour
• 1.5 cup water
• 0.5 oz dried shrimp
• 1 link Chinese sausage
• 0.25 oz ginger
• 2 clove garlic
• 1 whole piece green onion
• 1.5 cup boiling water
• boiling water
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken bouillon
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• white pepper

Cách làm

1. 1

   The first thing we'll do is wash and rehydrate our dried shrimp.

2. 2

   Next, we'll chop our Chinese sausage, ginger, garlic, green onion. For the Chinese sausage, cut off a few coin-sized slices as garnish for later, and cut the rest into small pieces.

3. 3

   As I mentioned before, it's best to wear food-safe gloves when handling taro, and to place a hand towel underneath our cutting board to reduce the risk of injury.

4. 4

   Set the stove to its highest heat setting, and heat the wok for 3-5 minutes as we prepare our regular rice flour.

5. 5

   After the wok is hot enough (you should see it releasing a tiny amount of smoke), add vegetable oil and mix it around the surface of the wok.

6. 6

   Before we add the taro, start boiling water - enough water for the taro + enough water to minimally submerge the plate in the wok as it sits on top of the steamer rack.

7. 7

   Add salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.

8. 8

   Pour the boiling water into the wok, stir for a few seconds, and cover the wok until it starts boiling again. Your time may vary, but this took us about 2-3 minutes.

9. 9

   Coat the plate that you'll be using with a little bit of vegetable oil. This is so that when we're done cooking, the taro cake won't stick to the plate.

10. 10

    When boiling, uncover the wok. My dad recommends sampling the taste of the taro with a spoon to see if you're happy with the flavors at this point.

11. 11

    Scoop out the taro cake mixture into the plate you oiled earlier, and smooth out the surface of the cake so it's flat.

12. 12

    Place a steamer rack in the wok, and add enough boiling water to the wok so that when the plate sits on top of the rack, the water is just touching the bottom of the plate.

13. 13

    Once the 20-25 minutes is up, let's uncover the wok. To check if the taro cake is ready, poke it with chopsticks. If it's not ready, the cake will stick to the chopsticks.

14. 14

    After the taro cake is cooled, you're ready to cut it.