Taro Cake

  • images/taro_cake.jpg

Makes about 20 squares

  • 1 1/2 pounds taro, peeled and cut into 1/2-inch cubes
  • 4 tablespoons cooking oil
  • 1 shallot, chopped
  • 3 ounces dried shrimp, rinsed, drained, and chopped
  • 6 dried black mushrooms, soaked, stems removed, thinly diced
  • 1 Chinese sausage, chopped
  • 1 stalk green onion, chopped
  • 2 cups rice flour
  • 1 1/2 cups water
  • 1/2 cup potato starch
  • 1/2 teaspoon salt
  • 1 1/2 cups boiling water
  • 1/4 cup chili sauce

Seasonings

  • 2 teaspoons sugar
  • 1/8 teaspoon white pepper
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil

Directions

  1. Microwave taro on HIGH for 8 - 10 minutes or until softened. Lightly mash and set aside.
  2. Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
  3. Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
  4. Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
  5. Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10 - 12 minutes or until set.
  6. Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
  7. Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.