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Savory Taro Cake
This delectable Savory Taro Cake is a beloved dish in Chinese cuisine, often enjoyed during festivals and special occasions. Made from grated taro and rice flour, it's packed with umami flavors from dried shrimp and Chinese sausage, creating a delightful texture that is both soft and crispy when pan-fried. This cake is not only a treat for the taste buds but also a feast for the eyes, making it an impressive addition to any gathering.
Ingredients
- Taro
- 2 cups, grated
- Rice flour
- 1 cup
- Dried shrimp
- 1/4 cup, soaked and chopped
- Chinese sausage
- 1/4 cup, diced
- Dried mushrooms
- 1/4 cup, soaked and chopped
- Scallions
- 2, finely chopped
- Vegetable oil
- 2 tablespoons, plus extra for greasing and frying
- Water
- 1 cup
- Salt
- 1 teaspoon
- White pepper
- 1/2 teaspoon
Instructions
- In a large mixing bowl, combine the grated taro, rice flour, chopped dried shrimp, diced Chinese sausage, chopped scallions, and chopped dried mushrooms.
- In a separate bowl, mix the water, salt, and white pepper until dissolved. Gradually add this mixture to the taro and flour mixture, stirring well to create a thick batter.
- Grease a round cake pan with vegetable oil and pour the batter into the pan, smoothing the top with a spatula.
- Prepare a steamer and place the cake pan inside. Steam the taro cake over high heat for 45-50 minutes, or until it is firm and cooked through.
- Once cooked, remove the taro cake from the steamer and allow it to cool for about 10 minutes before carefully removing it from the pan.
- Slice the cooled taro cake into pieces.
- In a frying pan, heat a few tablespoons of vegetable oil over medium heat. Pan-fry the taro cake slices until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve the taro cake hot as a delicious appetizer or snack, optionally garnished with additional chopped scallions.
Tips
- For an extra flavor boost, consider adding a dash of soy sauce to the batter.
- You can also substitute the Chinese sausage with other types of cooked meat or tofu for a vegetarian version.
- If you prefer a spicier kick, serve the taro cake with a side of chili sauce or soy sauce mixed with vinegar.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 20 minutes Cook Time: 50 minutes Calories: 220 Fat: 8g Carbs: 34g Protein: 5g Sodium: 350mg Sugar: 1g
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