Sanbao taro cake

By EverettKutch

Sanbao taro cake
Ingredients: soy sauce,sticky rice flour,Taro,mushrooms,pepper,white sugar,sausage,spiced powder,qingshui,corn flour,shrimp,olive oil

Recipe Recommendations

  • corn flour 1 and a half cups
  • sticky rice flour 1 and a half cups
  • Taro 600 grams
  • olive oil 5 tablespoons
  • qingshui 4 and a half cups
  • spiced powder half a teaspoon
  • pepper half a teaspoon
  • soy sauce 1 tablespoon
  • shrimp 30 grams
  • sausage 30 grams
  • mushrooms 20 grams
  • white sugar half a teaspoon

Steps for Sanbao taro cake

  • Make step 0
    1
    The material of Sanbao taro cake.
  • Make step 1
    2
    Peel the taro, cut it into thin slices, place it in a steamer and steam it.
  • Make step 2
    3
    Soak the mushrooms with Sanbao sauce until soft, wash the shrimps and briefly soak them, and cut them into small grains.
  • Make step 3
    4
    Put 1 tablespoon of olive oil in the pan and heat it up. Put on the three treasures and stir fry.
  • Make step 4
    5
    Stir fry until fragrant, add the Sanbao seasonings (soy sauce, sugar, Shaoxing wine) and mix well.
  • Make step 5
    6
    Stir fry the drops of Sanbao ingredients in the pan and plate for later use.
  • Make step 6
    7
    Press 2/3 of the steamed taro into mud with a fork.
  • Make step 7
    8
    The other 1/3 is slightly crushed into small grains.
  • Make step 8
    9
    Add 2 cups of water to mix sticky rice flour and corn flour to form batter. Set aside.
  • Make step 9
    10
    Heat 4 tablespoons of oil, put in the taro paste, and stir fry the taro kernels.
  • Make step 10
    11
    Add 2 and a half cups of water and cook over slow heat, stirring the taro paste from time to time to avoid burning the bottom.
  • Make step 11
    12
    After gently rolling, add the taro seasonings (five-spice flour, corn flour, soy sauce, pepper, salt) and mix well.
  • Make step 12
    13
    Pour in the three treasures and stir well.
  • Make step 13
    14
    Pour down the batter and mix quickly until evenly, turning off the heat.
  • Make step 14
    15
    Pour into a greased baking sheet and place in a steamer and steam for 40 minutes until done. (Insert the toothpick into the middle part and pull it out without touching it means that it is cooked)
  • Make step 15
    16
    When it cools a little, take off the plate and take it out.
  • Make step 16
    17
    When I cut the pieces and put them on a plate, I cut the Sanbao material a little too big, so it became like this. You can cut it a little thinner.
  • Make step 17
    18
    Sanbao taro cake.

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