In this video, My grandma "Popo" shows us how to make Taro Cake 芋头糕, a Cantonese savory cake that is made with rice flour and several toppings. There are different versions.
Rough Recipe (my grandma does not measure) to make one tray
Ingredients
Half of the large taro (1-½ pound taro)
1 cup rice flour
1 to (1 - ½) cup of warm water
2 tbsp corn starch
2 tbsp wheat starch (no wheat starch, just use more cornstarch)
2 Chinese sausages
Salt & Pepper to taste
Many recipes use dried shrimp (if you like it)
Neutral oil to sauté the taro and coat the pan
Procedure
Cut the taro in half with a giant cleaver (this is somewhat difficult). Peel the skin off until there are no longer any black spots. Cut into small dice. Then in a large pan, sauté the taro in some oil until it softens. Then set aside to cool.
Now for the batter, mix 1 cup of rice flour and 1 cup of warm water in a large bowl, add the corn starch and wheat starch. (These help the batter set.) Let the batter sit for 10 min. Steam or sauté the Chinese sausage, set aside to cool. Then add your toppings like the Chinese sausage and taro. Then mix until incorporated. The batter should be somewhat watery. You may need to add an additional half cup of water. During the cooking process, the taro will soak up the liquid.
When the batter is complete in a large aluminum tray coat it with oil and pour your batter in it and steam it for 1 hour. Then it’s ready to serve. You can refrigerate it. The next day take it out of the fridge and you can cut into rectangles and pan fry it. (which I like).
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#chinesefood #chineserecipes #tarocake
14 окт 2024
