Taro Cake Recipe
About Taro Cake Recipe:
A fluffy crispy dim sum made from taro root cooked with mushroom, shrimp, sausage, bacon, and garlic and then steamed. A traditional dish often served for Lunar New Year, this Chinese taro cake is loaded with flavor thanks to umami-rich tasty toppings! It's a tradition definitely worth keeping up!
- 50 mins
- 14 Ingredients
Ingredients for Taro Cake Recipe
- 1/2 gram Taro root cut into cm cubes 800
- 3 piece Cantonese sausage chopped small
- 80 gram Chinese bacon chopped small
- 3 ounce Onion Minced
- 2 tablespoon Garlic Minced
- 50 gram Shrimpsoaked and chopped
- 8 piece Dried mushroom soaked and chopped
- 400 gram Rice flour
- 1.50 teaspoon Salt
- 1 liter Water
- 3 tablespoon Vegetables oil
- 1 tablespoon Sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Five Spice Powder
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Taro Cake Recipe
Soak 50 gms shrimp in 250 ml hot water till soft. Then strain them.
Soak 8 pieces of dried mushroom in 250 ml hot water until soft. Then strain them and squeeze the mushroom to get rid of the excess water. Do not throw out this mushroom water.
Chop the mushroom into small pieces.
1 in a large mixing bowl add 400 gms rice flour, ½ tsp salt and pour in1 litre of water. Mix till well combined and there are no big lumps. Set aside.
2 heat the wok, add 3 tbsp vegetables oil and add 2 tbsp minced garlic and stir till fragrant.
3 to this add 50 gms soaked shrimp chopped small, 8 pieces soaked mushroom chopped small, 3 oz chopped onion, 3 pieces cantonese sausage chopped small, 80 gms chinese bacon chopped small and cook on medium heat for 3 minutes. Taste and adjust for salt. Take it off the wok and set it aside.
4 to the same wok add 800 gms taro cut into ½ cm cubes.
5 add 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp five spice powder and 1 tsp salt. Mix together.
6 then pour in the 500 ml water in which the mushroom and shrimp were soaked.
7 turn the heat to high and cook till the water has evaporated. This will take about 5 minutes.
8 transfer the half cooked taro to a large bowl. Add the sauteed ingredients and mix together.
9 at this stage pour in the flour mixture. It should be just enough to cover the ingredients.
10 line a rectangular container with parchment paper.
11 transfer the taro mixture into the container.
12 place the vessel in a large wok or vessel filled with water, to steam it.
13 cover and steam on high heat for 30 minutes.
14 after 30 minutes insert a chopstick to check the taro cake. If the crumbs stuck to it are transparent then the cake is ready.
15 take it out of the steamer and let it cool down to room temperature.
16 remove it from the container and peel off the parchment paper. Cut the cake into large cubes
17 heat a little oil in a pan and fry the pieces of taro cake till golden and crispy on both sides.
18 taro cake is ready to serve.