Taro cake is a popular Asian dim sum dish. It is savory, fragrant and packed full of flavors. Now you can make this tasty dish at home!
400 g or 3 cups taro, diced*
25 g or 1/3 cup dried shrimp
20 g or 1/4 cup of dried scallop
70 g or 1/2 cup Chinese sausage, diced
55 g or 1/3 cup Chinese ham, diced
2 green onion, sliced, separate the white and green parts
1 tsp Chinese five spice
1/2 tbsp Knorr's liquid seasoning or regular soy sauce
1 tsp chicken powder
1 tsp kosher salt
2 medium or large garlic cloves, minced
1 small shallot, minced
200 g or 1 2/3 cup of rice flour
50 g or 1/4 cup + 3 tbsp glutinous flour
3 cups water
1/2 tsp kosher salt
- Soak the dried scallop and dried shrimp with 1 cup of hot water. Let sit for 10 minutes until soften. Then strain and set aside the soaking liquid.
- Chop the taro, dried scallops, dried shrimp, Chinese sausage, Chinese ham into small pieces.
- In a large wok or pan, add 1-2 tbsp of oil and put on medium heat.
- Add aromatics (shallots and garlic) and white parts of green onion. Stir fry for 1-2 minutes.
- Add the scallops, shrimp, sausage and ham. Stir fry for 2-3 minutes.
- Add the taro, liquid used to soak the shrimp and scallop and all the seasonings (five spice, salt, chicken powder, liquid seasoning).
- Increase the heat to medium high and stir frequently until most of the liquid is gone/evaporated. (About 5 minutes)
- Turn off heat. Add in the flour mixture and mix.
- Scoop mixture onto a stainless steel round plate (with at least 2-3 inches in height) or into a Pyrex (I used a 8x6x2 in).
- Steam for 45 to 50 minutes (You can check by inserting a toothpick or chopstick into the taro cake. If it comes out clean, then it is ready)
- Let it cool for 30 minutes to 1 hour (it will firm up as it cools). You may add chopped cilantro on top if desire.
- Serve with hot sauce or hot chili oil. *
*I like using pre-peeled taro; however you can definitely buy the skin-on taro and peel it yourself.
*Once fully cooled, cut into large square/rectangle slices. You can serve them as is or pan fry them. I highly recommend the pan fry version (fry both side on medium heat until golden brown)!
*Dipping sauces I recommend are Sriracha or Fly By Jing Sichuan Chili Crisp.