Bacon, Sea Rice and Taro Cake

Name: Bacon, Sea Rice and Taro Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Lipu Taro; 100g Sticky rice; 80g wheat starch; 80g bacon; 50g dried shrimps; 30g Beijian; Some Cold water; 5g salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The taro cake is made of large lumps of taro. The taro is shredded, mixed with a few handfuls of rice flour or starch, and then added with seasonings such as salt, chili powder or pepper, and then stirred into a paste and steamed in the pot. The cooked product can be eaten directly as a staple food. When serving as a dish, it can also be processed twice, fried, stewed, and fried, depending on the individual's performance. The method of my husband’s hometown in Jiangxi is to add the country’s original sweet potato flour, shiitake mushrooms, shredded radish and other materials. Steam a large tray or taro balls the size of goose eggs, stir-fry them with parsley and chili. Chicken, duck, pig and beef are stewed in a big pot, which is extremely fragrant and delicious. Today, let me share the simple recipe of taro cake. More ways to eat it is waiting for me to leave a post! "

Ingredients

Bacon, Sea Rice and Taro Cake

1. Half of Lipu taro, rice flour and wheat starch are ready, the label says crystal flour, which is actually wheat starch; if there is no wheat starch, potato starch or all sticky rice flour can be used;

2. Peel the taro and cut into long pieces, and use a grater to make thick and long filaments;

3. I found a small piece of bacon, dried sea rice, and shellfish from the refrigerator. Peel the bacon and cut into small cubes. Soak the dried shellfish in cold water for 15 minutes and chop;

4. Put the appropriate amount of sticky rice noodles, wheat starch, diced bacon, dried sea rice and shellfish noodles, and appropriate amount of salt into the taro silk bowl. Pour the water soaked in the sea rice shell point into the bowl and stir evenly by hand. The amount of powder is uncertain. , Can be more or less, the amount in the material table is only a reference;

5. After each piece of taro shreds can be coated with a layer of flour paste, it is enough to make a loose ball by grasping it with your hands;

6. Prepare a baking tray with a height of about 3 cm. Spread a piece of oil paper, pour the taro paste into it, put it neatly with a scraper, and lightly press the porcelain; there is no baking tray and other containers are no problem, but It is best to have the same depth, so that it will be evenly heated and mature at the same time;

7. Put the pressed taro paste into a steam oven at 100 degrees for 30 minutes; the ACA steam oven I use has sufficient water vapor, and the water vapor will not fall on the taro cake, so I did not cover the taro cake. If the steamer is dripping, it can be covered with a plate or a high-temperature-resistant plastic wrap as appropriate to prevent the surface of the taro cake from collapsing with water;

8. After being out of the pan, drag the oil paper onto the drying rack. After cooling, you can slice it and eat it directly, or it can be eaten after frying. You can also cut into thick slices and stir-fry with vegetables or stir in a hot pot.

9. Bacon, sea rice and taro cake, a staple food and a snack, the taste is extremely fragrant!

Tips:
This kind of big taro is better for making taro cakes. It has a high starch content and a dry taste. Because taro itself has a high starch content, the sticky rice flour and starch only play a binding role; plus bacon and sea rice, the nutrition and taste will be improved. Even better, if you don’t add some white pepper or five-spice powder, it’s okay, just do what you like.