Steamed taro cake

Steamed taro cake

By
From
East
Makes
20 pieces
Photographer
Leanne Kitchen

In its native Malaysia/Singapore, this dish is a very popular snack eaten in dining rooms and on many a street corner across the country. What elevates this snack to legendary status is the accompaniments – generous amounts of fried shallots, spring onions, red chillies and toasted sesame seeds.

Ingredients

Quantity Ingredient
50g dried shrimp, soaked in warm water for 30 minutes
160ml vegetable oil
700g taro, peeled and cut into 1 cm pieces
1 teaspoon five-spice powder
1/2 teaspoon salt
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
35g Fried shallots
850ml Chicken stock
200g rice flour
8 dried chinese mushrooms, soaked in boiling water for 30 minutes, drained and finely chopped

Topping

Quantity Ingredient
2 tablespoons toasted sesame seeds
2 spring onions, thinly sliced on a slight diagonal
1-2 long red chillies, thinly sliced
35g Fried shallots
small handful coriander, chopped

Method

  1. Drain the dried shrimp and pat dry on paper towel. Coarsely chop half the dried shrimp, reserving the remainder.
  2. Lightly oil the base and sides of a 22 x 22 x 5 cm baking dish.
  3. Heat 2 tablespoons of the vegetable oil in a large wok over medium heat, add the taro and stir-fry for 4–5 minutes or until cooked through. Using a slotted spoon, transfer to a bowl, sprinkle with the five-spice powder and salt and toss to combine well.
  4. Wipe the wok clean then pour in 2 more tablespoons of the oil. Increase the heat to medium–high, add the chopped dried shrimp and stir-fry for 2–3 minutes or until light golden and fragrant. Add the soy sauce and white pepper then add to the taro mixture with the fried shallots.
  5. Bring a large saucepan of water, fitted with a steamer basket, to the boil over medium heat.
  6. Combine 250 ml of the stock with the rice flour in a bowl, whisking until smooth. Bring the remaining stock to a simmer in the wok. Stirring constantly, add the rice flour mixture to the stock then cook over low heat for 4–5 minutes or until the mixture is thick and smooth. Add the taro mixture and mushrooms and stir to combine well. Spoon into the baking dish, smoothing the surface evenly. Steam for 35–40 minutes or until a skewer inserted into the middle comes out clean.
  7. In the wok or a small saucepan over medium heat, fry the remaining dried shrimp in the remaining oil for 2–3 minutes or until golden and crisp. Using a slotted spoon, transfer to a plate lined with paper towel to drain any excess oil. Combine with the topping ingredients in a bowl then sprinkle over the cake. Cool the cake then cut into 20 pieces and serve.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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