Taro Cake with Chinese Cured Meats
Hello everyone
Today I am going to share "Taro Cake with Chinese Cured Meats"
Here is taro 400 g (peeled net weight)
Rice flour 130 g
Wheat starch 30 g
1 Chinese sausage weighed 60 g
Chinese curved pork belly 35 g
Take the softer portion of the Chinese cured pork belly
Get rid of hard lower portion of it
3 soaked-to-soft shiitake mushrooms
Dried scallop 10 g
Already soaked to soft
Dried shrimps 35 g
1 teaspoon five spice powder (slip of tongue )
Chicken broth 120 ml
Total of 250 ml including chicken broth & water from soaked of scallop and shrimps
Is for flour mixing use
Wash Chinese cured pork belly and Chinese sausage with hot water
Steam them for 10 minutes
Cut taro into big dices
Do not dice the taro into too small
Cut shiitake mushrooms into small dices
Chop the softened shrimps
Tear the softened scallop into thin shreds
Cut the Chinese cured pork belly and Chinese sausage into small dices
Mix the flours into paste
Sieve the rice flour
And the wheat starch
This is the 250 ml mixture of
Chicken broth & soaked scallop water
Sauté chopped shrimps
Add in diced Chinese cured pork belly and Chinese sausage after shrimps have sautéed fragrance
Sauté diced shiitake mushrooms
Sauté scallop shreds
Pan-fry taro dices
Pan-fry the dices to light golden colour
Add in Chinese five spice powder
To stir-fry it till fragrance is smelled
Turn to low heat to sauté
Because Chinese five spice powder is easily charred
Pour in 370 ml of water after they are fry to fragrant
Cook the taro to soft at high heat
Cook for about 4-5 minutes
Cook the taro to start to melt
Crack some of the taro dices
The dices are really soft
Season with 1 teaspoon of salt
1/4 teaspoon sugar
A bit of sesame oil
Add in the Chinese cured meats
Reserve a little portion for topping use
Turn off the heat
Pour in the flour paste
Spray a bit of cooking oil onto the bakery tray
Flatten the surface
(Press the Chinese cured meats into the paste)
Start to steam after water has boiled
Steam at high heat for 1 hour
Remember to keep the water level with hot water
If steam with a Chinese wok
Pour in hot water along the edge of the lid
Do not open the lid
(Steaming time may be longer if open the lid)
Test if it is cooked
It is cooked if no paste sticks on the chopstick
Cool the taro cake before store it in the fridge
Slicing in next day
It is not easy to slice the cake because the texture is soft