Category: Appetizer Recipes, Side-Dish Recipes, Snack Recipes
Cuisine: Chinese Cuisine
Cooking Method: Braising, Steaming, Stir-Frying
Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
Taro cake is a traditional specialty snack in the Chaoshan region of Guangdong Province. It has a long history and carries rich cultural traditions.
It is said that the origin of taro cake can be traced back to ancient folk recipes in the Chaoshan region. In ancient times, taro was a common crop widely cultivated in the Chaoshan area. The local people discovered that taro was nutritious and had a unique texture, so they began to explore ways to make it into a delicacy.
Ingredients
Adjust Servings
- Sauce:
- Slurry:
Instructions
-
Peel the taro root and cut it into small cubes. Set aside.
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In a small bowl, combine the sauce ingredients and mix well. Set the bowl aside.
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In a pan, heat the vegetable oil over medium heat. Add the minced garlic and stir-fry until fragrant. Add the dried shrimp, Chinese sausage, dried shiitake mushrooms, and shallots. Stir-fry for a few minutes until fragrant.
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Add the taro to the pan and cook it for a couple of minutes. Pour the sauce into the pan and cook for an additional minute. Pour hot water into the pan and bring it to a boil over medium heat. Cover the pan and cook until the taro is soft.
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In a bowl, mix together rice flour, wheat Starch and water to make a slurry.
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Stir the slurry and pour it into the pan. Continue stirring until the flour and taro are thoroughly combined. Grease a heat-resistant dish with oil. Pour the taro mixture into the dish.
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Place the dish into a steamer with enough water and steam over medium-high heat for about 40-45 minutes or until the taro cake is firm and cooked through.
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Once cooked, remove the dish from the steamer and let it cool for a few minutes. Cut the taro cake into small squares or rectangles.
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Heat some oil in a pan and pan-fry the taro cake slices until golden brown and crispy on both sides. Sprinkle chopped green onions on top of the taro cake slices for garnish. Serve hot as a delicious appetizer or snack.
