Alternative taro cake recipe (second variation)
Here is one more recipe you can try. Like the previous recipe, this one combines all ingredients at once, but it has added spices that give the dish a unique taste.
Servings 1 8-inch cake tin
- 4 cups taro diced
- 3 tbsp. vegetable oil
- 3 cups rice
- 1 ½ cups rice flour
- 4 to 5 shiitake mushrooms cut into small pieces
- 2 Chinese dried sausages
- 10 grams dried shrimp coarsely chopped
- chopped scallions for garnish optional
- 2 tsp. chicken powder
- 1 tsp. salt
- 1 tsp. sugar
- ¾ tsp. spice powder
- white pepper to taste
- sesame oil to taste
Soak mushrooms and shrimp in water until tender. Set aside.
Mix chicken powder, salt, sugar, spice powder, white pepper and a dash of sesame oil in a small bowl. Combine with rice powder.
Heat oil in a skillet and add taro. Saute 3 to 4 minutes. Add in 2 cups of boiling water and let taro boil for ten minutes. Don’t let water evaporate. Leave some water in and remove from heat.
Then add sausages, mushrooms and shrimp. Fold into rice powder batter.
Pour the batter into an 8 inch round greased pan. Use a spatula to even out the surface.
Steam for 60 minutes checking half-way through to make sure the water hasn’t run out. If it has, replenish it.
After steaming, insert a toothpick to determine if the cake is cooked through. Sprinkle with chopped scallions and serve hot or refrigerate for four hours and then fry in a pan with oil on medium heat until both sides are golden brown.