Taro Cake - How to make this delectable Dim Sum

Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. It is one of such savory delicacies that you can find in the Dim Sum shops serve as breakfast, along with shrimp dumpling, Char Siu Pao, Shumai, and others.

If you want to throw in some Asian flavor for a complete Chinese New Year feast (Yes. it is only less than two months from now! ), prepare this time-honored Cantonese style taro cake for your family and friends. The flavor can be described as out of this world. The rice flour and taro acts as a sponge absorbing all the goodness from ingredients high in umami.

But don’t take my word for it. After all, tasting is believing! This Chinese taro cake recipe will show you how to make taro cake step-by-step.

Recipe:
( https://tasteasianfood.com/taro-cake/ )

Ingredients
Ingredients A
140g taro (weight after removing the skin)
20g Chinese sausage
20g Chinese cured meat
10g (2-3 pieces) dried shiitake mushrooms
20g dried shrimps
2 shallots
Ingredients B
1/2 tsp ground white pepper
1/2 tsp five spices powder
1/2 tsp salt
1 tsp sugar
Ingredients C
120g rice flour
20g potato starch (or cornstarch)
430ml soaking liquid plus water
1/2 tsp salt

Instructions:
Peel of the skin of the taro. Cut it into small cubes. Deep-fry the shallot until golden brown. Drain and keep the shallot oil.
Cut the Chinese sausage and cured meat into small cubes.
Soak the dried shiitake mushroom, then cut it into small dice.
Soak the dry shrimps, drain, and have a few rough chops.
Fry all the savory ingredients with the shallot oil until aromatic.
Add the taro and ingredient B. Mix and set aside. Reserve one quarter as the topping of the cake.
Combine all the ingredients C to form a batter. Cook over low heat until it turns into a thick paste.
Combine the fried ingredients with the rice paste.
Transfer it to a greased mold. Spread the remaining quarter of the sausage, curd meat, and dried shrimps on top of the taro cake.
Cover with aluminum foil.
Steam for 35 minutes.
When it is done, store in the refrigerator for a few hours.
Removed and cut into small pieces.
Top with fried shallots, and chopped scallions. Served.

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