Name: Hong Kong Style Golden Taro Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; Some Betel Nut Taro; 120g pork; 60g Dried shrimp; 60g Fried shallots; 220g water; Some lard; Some Zongye; Some Soy sauce; Some salt; Some pepper; Some Five spice powder

Hong Kong Style Golden Taro Cake

1. Peel the taro and shred it (wash the taro and the grater before slicing, don’t wash it after slicing).

2. Scatter the shredded taro shreds and set aside.

3. Put the lard in the pot and turn on a low heat.

4. Add the ground pork and stir fry.

5. Add dried shrimps to the pork and stir fry.

6. After stir-fry until fragrant, add taro shreds and stir-fry.

7. Add soy sauce, sugar, and fried shallots (the method of frying shallots is the same as that of fried garlic, please refer to the method of making fried garlic in my Hong Kong style fried crab)

8. Add a small amount of salt after sautéing the aroma.

9. Add five-spice powder and mix.

10. Add water and stir fry, then simmer until the water is dry. After the water is dry, add the fried shallots and stir evenly, turn off the heat and set aside. (The shallots are added after the water is dried to increase the crispy taste, so be sure to add the shallots again)

11. Sift glutinous rice flour for use.

12. Pour the glutinous rice flour with the ingredients in the wok just fried.

13. Add water and stir the two thoroughly. Don't add too much water at a time. Try to add a small amount each time, so as not to fail to add more at one time.

14. Wear special kitchen gloves and stir well (wearing gloves is hygienic and will not stick to your hands)

15. Just knead it into a dough (it doesn't need to be like making pasta, the dough needs more water content, as shown in the picture).

16. Remove the rice dumpling leaves.

17. Trim the zong leaves into a square shape.

18. Also subtract the tail (tip) of the zong leaves, and then evenly brush the oil on the leaves.

19. Stick a little oil on the gloves to divide the agglomerates into equal parts, and then knead them into shape.

20. Place the formed taro rice dumplings on the rice dumpling leaves.

21. Sprinkle fried shallots on the dough.

22. Put it in a steamer and steam for 20 minutes, then take it out directly.

23. After steaming, take it out and fry it in a well-oiled pan. Sprinkle a little pepper evenly to increase the aroma. (Fry on one side, so it should be fried until golden brown on one side and not battered, it must be slightly heated)