Cooking 12: Step-By-Step Guide To Recreate This Traditional Taro Cake With My Grandma's Recipe
It's been quite some time since the last time I posted a cooking recipe. Due to traveling, I wasn't able to go home as frequent and the worst part is missing some of the local food that I grew up eating. I still remember my grandma used to make Taro cake once in a while when she saw some really good looking yam at the supermarket.
While I was doing my grocery today, I saw Taro being laid out cartons and cartons of it. So I decided to put out my grandma's recipe to recreate this dish.
Before we start, what is taro cake?
Taro cake is actually a Chinese dish that is mainly made out of taro and also rice flour. Although this dish is not typically famous like shrimp dumplings at a Dim Sum shop, often in Malaysia or Singapore you'll see this on their menu. This savory dish has a dense texture with chunky slices of Taro and generously accompanied with shallots and spring onions. There are many ways to serve this dish whether or not to be steamed or being pan-friend before serving. However, this recipe is solely based on my personal likings. If you would like to improvise, there are many ways of ingredients can be included in minced pork, mushrooms and etc.
Servings: 3-4 pax
Ingredients:
Base:
- 500 grams yam (peeled and cubed)
- 150 grams dried shrimps (soaked and diced finely)
- 100 grams dried shiitake mushrooms (soaked and diced finely)
- 5 cloves garlic minced
- 6 shallots sliced
Batter:
- 500 grams rice flour
- 1500 ml water
Seasonings:
- 1 tbsp salt
- 1 tbsp fine white pepper
- 1 tsp Chinese five spice powder
- 1 tsp soy sauce
- 1 tsp oyster sauce
Garnishment:
- crispy fried shallots
- toasted sesame
- spring onion (chopped)
- chilies (chopped)
- cilantro (chopped)
Instructions:
| No. | Description | Photo |
|---|---|---|
| 1 | Peel the yam and cut into 2 cm cubes size. Sizes can be varied depending on your likings. If you like chunkier, cut it into a bigger size. |  |
| 2 | Dice soaked mushrooms and dried shrimps finely. Mince the garlic and set it aside to for use later. |  |
| 3 | Chop cilantro and spring onion for later use as garnish. |  |
| 4 | Slice shallots finely and fry it until it is crispy. |  |
| 5 | Add all of the chopped dried shrimps, mushrooms, garlic and taro, stir-fry until fragrant. |  |
| 6 | Pour the batter into a heated wok/pan and stir it constantly until it thickens. |  |
| 7 | Add all the stir-fried ingredients into the batter and continue to stir for about 5 minutes until it's well combined. Pour the ready batter into a mold and steam for 40 minutes until it's well cooked. |  |
| 8 | Let it cool for about 15 minutes then garnish and serve. |  |
Hope you enjoy this recipe and let me know what you think.
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Im such a fan of taro. Looking at this dish is making me hungry right now, no thanks to you! 😛
Oh man! I absolutely love taro as well. You couldn't believe that I almost finish a giant plate of taro cake that I made. Guess it's your turn to make it at home too? :D
I love taro cake! I think it taste better if you slice it and then fry it though. The ones you find at restaurant usually have too much flour and not enough Taro. Homemake one is always the best.
Say, how did you get into doing travel articles for Adsactly?
I think both ways are nice. It's just depending on a person's likings. Personally, I don't quite like it too oily that why I prefer steaming it. I was approached to travel write :)
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I just love this post - how you demonstrate the process (including the animated mixing image!) I've never tried taro cake, so have no idea if it would suit me, but this recipe makes me want to try it. Thanks for sharing!
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This makes me drool! Need to try out this recipe!
This looks delicious! I think that it's something that I would like to try!
This looks so yummy! Thanks for sharing the recipe.