How to Make Cantonese Taro Cake, a dim sum staple you can find in almost any Cantonese teahouse. Taro cake is a traditional Han Chinese pastry and snack from the Chaoshan region of Guangdong, as well as cities like Guangzhou, Yangjiang, and Foshan. The most basic way to eat it is to steam it and then cut it into pieces. If you want it to be more delicious, you can pan-fry the cut pieces until both sides are golden brown; frying it first makes it even more fragrant and tasty.
Taro Cake
Cantonese Taro Cake
Main Ingredients: 250g Taro, 200g Rice Flour
Ingredients: 150g Dried Shrimp, 2 Chinese Sausages, 10g Sugar, 3g Thirteen-Spice Powder, 6g Salt, 10g Chicken Essence
How to Make Cantonese Taro Cake
1. Peel the taro and dice it into small pieces.
2. Soak the dried shrimp in water until soft, then chop them. Dice the Chinese sausage into small pieces as well.
3. Heat a wok with oil. Stir-fry the Chinese sausage and dried shrimp until fragrant, then add the diced taro and stir-fry briefly.
4. Add salt, light soy sauce, sugar, chicken essence, and thirteen-spice powder. Stir-fry until well combined and continue cooking for another 2 minutes before turning off the heat.
5. Pour the rice flour into a bowl.
6. Add cold water and mix into a slurry. Then, pour in boiling water to create a cooked batter.
7. Add the stir-fried taro mixture to the batter and mix well.
8. Brush a pizza pan with a layer of cooking oil, then pour in the taro batter. Steam over high heat for 25-30 minutes.
9. Remove from the steamer and let it cool.
10. Once completely cooled, remove from the mold and cut into pieces. Enjoy!
Tacocake