Name: Taro Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 550g taro; 500g Sticky rice; 100g Dried shrimp; 200g Sausage; 500g water; 50g fatty pork; Some salt; 1/2 South milk; a little shallot; Some White sesame; a little garlic

Taro Cake

by If the wind returns

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

A good neighbor sent Guangxi’s Lipu taro, so let’s try the taro cake. I read a lot of guides on the Internet and called my mother-in-law many times to make this cake. And the sale was successful. It's still a success if you haven't touched it. "

Taro Cake

1. Prepare the materials

2. Soak the dried shrimp overnight, drain the water and cut into small dices, cut the sausage into small dices, cut into thin slices of green onion, mince garlic, and cut fat pork into small slices to facilitate oil refining.

3. Taro, peeled, washed and diced

4. Put the cut fat pork into the pan and fry out the oil

5. Remove the lard residue, add garlic and sauté fragrant, add diced taro and stir-fry until half-cooked and slightly yellow.

6. Raise the frying pan, add garlic and sauté until fragrant, add the diced shrimps and diced sausage and stir fry until fragrant.

7. Put the sticky rice noodles and water and stir into a paste, add salt, add red fermented bean curd, and mix well

8. Then add the fried diced taro, dried shrimp and salami

9. Stir well

10. Brush a little peanut oil in the square plate

11. Put the stirred flour paddle into a square plate, put water in the pot to boil, put the square plate on the steaming rack, cover and steam for 30 minutes.