In Chinese culinary art, taro is a well-loved starch in all from soups to sweet desserts, Taro cake is a Chinese food made from the veggie taro. Its interest nevertheless grows throughout the Chinese New Year as it is as well thought about a propitious food, representing enjoying higher in the coming year.
No surprise why Chinese folks like consuming all kinds of cakes, including this one throughout Chinese New-year period. While it is denser in smoothness than radish cakes, both these mouthwatering cakes made in an identical methods, with rice flour as the primary component.
Ingredients:
• 4 cups taro root, washed, peeled and cubed (1 lb)
• 2 teaspoons shoyu
• 1 teaspoon oyster sauce
• 1 teaspoon salt
• 1 cup rice flour
• 1 cup cornstarch
• 3⁄4 cup water
• 2 cups roasted pork loin, chopped
Garnish
• 3 green onions, chopped
• 1⁄2 lb chinese olive
• 4 dried Chinese mushrooms
• 1⁄4 cup char siu pork, chopped
Instructions:
1. In a medium bowl, absorb the mushrooms in 1/4 cup cool water till softened (30 mins).
2. In other bowl, combine flour plus starch in water.
3. Heat up 9-inch circle pan with a slightly oil.
4. Stir-fry taro with shoyu, oyster sauce, plus salt for a couple of mins.
5. Combine taro into flour mix.
6. Include pork.
7. Put into oiled pan.
8. Drain and pinch mushrooms dry.
9. Remove and discard stems and dice the caps.
10. Top cake with garnishes.
11. Take water to a boil over high heat in a covered steamer big enough to match the pan without touching the parts of the steamer.
12. Thoroughly put the pan into the steamer, cover, minimize heat to medium-low, and steam simply till cake is set and firm to the touch (45-60 mins).
13. Cool and chop into pieces.
Ingredients:
• 4 cups taro root, washed, peeled and cubed (1 lb)
• 2 teaspoons shoyu
• 1 teaspoon oyster sauce
• 1 teaspoon salt
• 1 cup rice flour
• 1 cup cornstarch
• 3⁄4 cup water
• 2 cups roasted pork loin, chopped
Garnish
• 3 green onions, chopped
• 1⁄2 lb chinese olive
• 4 dried Chinese mushrooms
• 1⁄4 cup char siu pork, chopped
Instructions:
1. In a medium bowl, absorb the mushrooms in 1/4 cup cool water till softened (30 mins).
2. In other bowl, combine flour plus starch in water.
3. Heat up 9-inch circle pan with a slightly oil.
4. Stir-fry taro with shoyu, oyster sauce, plus salt for a couple of mins.
5. Combine taro into flour mix.
6. Include pork.
7. Put into oiled pan.
8. Drain and pinch mushrooms dry.
9. Remove and discard stems and dice the caps.
10. Top cake with garnishes.
11. Take water to a boil over high heat in a covered steamer big enough to match the pan without touching the parts of the steamer.
13. Cool and chop into pieces.
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