Alternative taro cake recipe (first variation)
This recipe has ingredients that are similar to the first, but the preparation method is different. Unlike the first recipe, it combines all ingredients at once. Here’s how it’s made.
Servings 2 9-inch cake tins
Cost $12
Ingredients
- 3 tbsp. oil not counting what you’ll need to grease pans
- ½ cup dried shrimp chopped
- 8 scallions chopped (should yield around 2 cups)
- 3 links Chinese sausage chopped
- 2 lbs. taro cut into ½ inch cubes
- 2 tsp. salt
- 2 tsp. sesame oil
- 1 tsp. white pepper powder
- 2 ½ cups rice flour
- 1 cup glutinous rice flour
Instructions
- Place oil in wok and heat over medium heat. Add sausage and fry in a pan for 2 minutes.
- Add dried shrimp and stir fry one additional minute. Add scallions and taro and fry for 3 minutes. Sprinkle it with salt, sesame oil and pepper powder.
- Then add 2 ½ cups water so all ingredients are submerged. Cover wok with lid and heat ingredients over medium low heat allowing to simmer for 8 minutes. Uncover, turn off heat and allow to cool a bit.
- Mix both types of rice flour in a large bowl with 1 ½ cups of water until smooth. Add taro mixture (it does not need to cool completely prior to being added). Stir until it forms a cement like paste.
- Oil two 9-inch cake tins and divide the mixture evenly among the pans. Smooth out the mixture ensuring there are no air pockets.
- Steam the pans in a double decker steamer for 45 minutes. Check at the half-way mark to make sure your steamer hasn’t run out of water. If it has, add more. If you don’t have a steamer, you will have to steam the pans individually. Once you are done steaming, insert a toothpick to ensure the cake is done.
- Cool completely. Then you can freeze the taro cake in a Ziploc bag and store it for a later date. Alternately, you can put a few tablespoons of oil in a pan and fry the cake (after cutting) on each side until it is golden brown. Add salt and serve with a side of oyster sauce for dipping if desired.
