fried taro cakes

Pan-Fried Taro Cake Recipe Guide

Pan-fried taro cake, a beloved Cantonese dim sum classic, delights with its crispy exterior and soft, savory interior. Here’s a simple guide to making it at home.

Ingredients: 500g taro, peeled and diced; 200g Chinese sausage, diced; 100g dried shrimp, soaked and chopped; 150g rice flour; 100g tapioca flour; 500ml water; 2 tsp five-spice powder; 1 tsp salt; 2 tbsp cooking oil; Scallions for garnish.

Steps:

1. Prepare batter: Mix rice flour, tapioca flour, water, salt, and five-spice powder until smooth. Let rest for 30 minutes.

2. Cook taro: Steam diced taro for 15 minutes until tender. Set aside.

3. Sauté aromatics: Heat oil in a wok, stir-fry Chinese sausage and dried shrimp until fragrant.

4. Combine: Mix steamed taro, sautéed ingredients, and batter until well-blended.

5. Steam: Pour into a greased tray, steam over high heat for 40-50 minutes until set. Cool, then cut into squares.

6. Pan-fry: Heat oil in a non-stick pan, cook taro cake squares over medium heat until golden and crispy on both sides (2-3 minutes per side).

Serving: Enjoy hot with soy sauce or chili sauce. The cake balances taro’s earthy sweetness and the umami of sausage and shrimp, perfect as a snack or breakfast treat!