Скачать или смотреть 21 February 2026

Learn how to make authentic Hong Kong Style Taro Cake (臘味芋頭糕) at home.

This traditional Chinese New Year savory cake is made with fresh taro, Chinese preserved sausage, dried shrimp, and rice flour. Steamed until tender and fragrant, then pan-fried for a crispy golden crust, it’s a must-have during Lunar New Year and a beloved dim sum classic.

This recipe focuses on proper texture — soft but structured, rich but balanced — just like the ones served in Hong Kong tea houses.

Perfect for festive gatherings, family dinners, or preparing ahead for the New Year.

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📝 Ingredients

• 180g rice flour
• 20g tapioca starch
• 400g liquid (water + soaking water from dried shrimp, dried scallops, and dried mushrooms)

• 1 large taro (peeled and diced)
• 2–3 Chinese preserved sausages (lap cheong), diced
• Dried scallops (soaked and shredded)
• Dried shrimp (soaked and chopped)
• Dried shiitake mushrooms (soaked and diced)

• ½ tsp salt
• ½ tsp white pepper

Steam until fully set. ( mind took 40 minutes) Cool before slicing. Pan fry for a golden crispy finish if desired.

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