Photograph of the finished Taro cake

China · Bánh khoai môn hấp Triều Châu

Taro cake

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Taro Taro 2.6 lb
  • Photograph of Rice flour Rice flour 9.9 oz
  • Photograph of Chinese sausage Chinese sausage 5.6 oz
  • Photograph of Dried shrimp Dried shrimp 2.1 oz
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 2.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Peel the taro while your hands are dry to avoid itching, then cut it into 1 cm cubes.
  2. 2 Sauté the potatoes in pork fat for 6 minutes until the outer surface is slightly browned; sautéing the potatoes beforehand will help them retain their shape in the pancake instead of dissolving into a powder.
  3. 3 Sauté the Chinese sausage and dried shrimp, then mix with five-spice powder and pepper.
  4. 4 Mix the rice flour with 150 ml of warm water, stir everything together, then pour into a mold with a thickness of 4 cm.
  5. 5 Steam for 45 minutes, sprinkle with fried shallots and green onions; let cool for 20 minutes before cutting to prevent the cake from breaking.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: steam the taro cake mold under high pressure for 20 minutes, then release the pressure naturally for 10 minutes, and then let it cool for another 20 minutes before cutting.

Start cooking