cured taro cake
By SybleJerde
Some time ago, I encountered a special sale on fragrant taro and bought 2 large taro. I cooked one and ate the other to make taro cake. Taro cake and radish cake are my best, because my mother often made these cakes when I was a child. At that time, she ground rice paste herself, but now it is more convenient. You can make them by buying a bag of sticky rice noodles, but I always feel that it is delicious without grinding.
Recipe Recommendations
- sticky rice flour 454 grams
- Taro one
- mushrooms 10 flowers
- shrimp half a bowl
- sausage 4 pieces
- chicken soup 1 can of
- corn oil 2 tablespoons
- salt 2 teaspoons
- sugar 1 teaspoon
- chicken essence 1/2 teaspoon
- water 1250ml
Steps for cured taro cake
1
Soak mushrooms in water and cut into dices.
2
Wash the shrimps, soak them in 1 cup of water (250ml) to soften, and keep the soaked water.
3
Peel and dice taro.
4
Cut the sausage into small pieces, chop the dried shrimp into pieces for later use.
5
Heat the oil pan and add aroma to the sausage and dried shrimp.
6
Add mushrooms and stir-fry until fragrant.
7
Add diced taro and stir-fry well.
8
Pour in 1 can of chicken soup and soaked dried shrimp until the taro is soft and tender.
9
Season with salt, sugar and chicken essence. (The taste could be a little salty.)
10
While cooking the taro, use 1000ml of water to adjust the sticky rice flour to a particle-free slurry.
11
Add the cooked taro and mix well. (You can try the taste at this time, and season it if it is not salty enough.
12
Pour into greased pan.
13
Put water in the pan and bring to a boil, put the plate with taro rice paste, steam over high heat for 40 minutes, and then cut into slices and eat.
14
It is better to slice and fry it until golden brown after cooling. Unfortunately, my family has been angry and coughing these days, so they didn't dare to fry it and eat it, so they cut it into slices and eat it, and it's already delicious.