【Guangdong】Cantonese style taro cake
Overview
The New Year is getting closer and closer, and my mother-in-law will steam several different pastries before the Chinese New Year, which means prosperity - getting higher day by day, or rising (cake) every year, and my favorite is one of the traditional pastries... taro cake
Tags
Ingredients
Steps
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Some ingredients: taro, sausage, bacon, dried shrimps
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Shred the taro, dice the bacon and sausage, soak the dried shrimp until soft and set aside
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Weigh 150 grams of rice flour, add appropriate amount of salt, sugar, chicken essence, pepper and five-spice powder, etc., pour in 200 ml of warm water to make a slurry, mix well and set aside
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Heat the pan, add a small amount of cooking oil, add the dried shrimps and stir-fry
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Add sausage and bacon and stir-fry evenly
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Add the shaved taro and stir-fry evenly, turn off the heat; pour in the prepared flour slurry and mix well
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Take a square deep plate and brush it with a little vegetable oil
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Pour into ⑥, flatten with a spatula and compact
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Boil water in a steamer, place ⑧ on the steaming rack, cover the pot and steam over medium heat for about 30 minutes until cooked (the time will depend on the thickness of the taro cake)
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Check whether the shredded taro cake is cooked: take a chopstick and insert it into the shredded taro cake. If there is no raw flour paste on the chopstick, it will be cooked
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The steamed taro cake can be eaten directly. It is best to fry it before eating it for a better taste
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After cooling, remove from the mold (use a knife to cut around and then take out the whole piece)
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Cut pieces
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Add an appropriate amount of vegetable oil to the pan, add the shredded taro cake and fry over low heat until both sides are golden brown
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Fry and serve hot
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Finished product pictures
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Finished product pictures
