Taro Cake

Name: Taro Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g taro; 2 tablets Ham; 10g dried shrimps; 75g water; 50g Sticky rice; 0.5g salt; 1/2 tsp Soy sauce; 1/4 teaspoon Sugar; 2 pieces shallot

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There are still many versions of taro cakes I want to try, but there is not much taro left, and the sticky rice noodles are about to run out.
Looking at the two versions, I can’t try them one by one. Simply combine them and combine the recipes of one version with the practices of the other. Avoid complexity and keep it simple, and simple operation is the first choice.
Simplicity is simple. Halfway through the journey, only to find that the language is a little bit ambiguous, so I can play freely.
A movable bottom round mold is used, and greased paper is used for easy demolding. The portion is not too much, it can only spread out a slightly thin pie, which seems to be less than the word "cake". I was obsessed with the round shape, and refused to change its shape for the sake of thickness. In fact, it doesn't matter if it is thinner, it is convenient to eat. . . .

Ingredients

150g Taro
2 tablets Ham
10g Dried Shrimps
75g Water
50g Sticky Rice
0.5g Salt
1/2 tsp Soy Sauce
1/4 teaspoon Sugar
2 pieces Shallot

Taro Cake

1. Ingredients: 150 grams of taro, 10 grams of sea rice, 2 slices of ham, 50 grams of rice noodles, 75 grams of water, 0.5 grams of salt, 1/2 teaspoon of soy sauce, 1/4 teaspoon of sugar, 2 green onions

2. Soak the sea rice in advance until the hair rises.

3. Peel the taro and cut into small cubes, chop the ham, and cut the green onions into pieces and chopped green onions.

4. Pour oil in the pot and heat it up,

5. Add the shallots and sauté fragrant.

6. Add diced ham and sauté until fragrant.

7. Pour in the diced taro and sauté until fragrant.

8. Add water to the rice noodles to make a uniform paste.

9. Pour into the pot and stir well.

10. Add seasonings,

11. Stir well.

12. Pour into the mold, compact,

13. Sprinkle sea rice on the surface.

14. Put it in a boiling water pot and steam for 15-20 minutes.

15. Well cooked and extinguished,

16. Sprinkle chopped green onion on the surface,

17. Demoulding and loading. Serve hot.

Tips:
The diced taro is more grainy, and it can also be shredded for a softer texture.
The ham can be replaced with salami or other meats, or not.
The steaming time needs to be adjusted according to the amount of taro cake.