Monday, January 11, 2010

Steamed Taro Cake

I've been wanting to try this recipe for a long long time, but never had a chance to buy taro. Right before Christmas my mom stopped by and happened to bring over a huge taro, now I had no excuse to not try out this recipe.

I attempted this recipe twice. The first time, I made a huge boo boo. The original recipe called for corn flour, which they actually meant corn starch. Well, I guess in Asia there is no corn flour, only corn starch because the difference between the two in the U.S. is HUGE. It wasn't until it turned out weird that I started reading the commentaries and realized what a mistake I made. I finally tried it again yesterday using corn starch and it turned out much better. I simplified the recipe by quite a bit for my own sanity and also for the fact that I didn't know what a lot of the ingredients were or where to buy them. I don't think I'll be making this again, I liked it, just didn't love it. I was also disappointed that my taro didn't turn out purple :(

Original Recipe: Do What I Like
220g rice flour
250g corn starch
500ml water

5 tbsp corn oil
800g-850g taro, cubed

Seasoning A:
1 tsp chicken powder
1 tsp five-spice powder
2 tsp salt
0.5 tsp white pepper
600ml water

Seasoning B:
1 tablespoon Chinese wine
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon light soy sauce

1. Mix (A) together until smooth. Set aside for later use.
2. Add corn oil to heated pan, stir fry taro cubes and seasoning A until well combined. Add in water and seasoning B and let it simmer until bubbling hot. Reduce heat to low.
3. Stir flour mixture with a whisk until smooth then add this to taro mixture. Cook till thicken.
4. Pour everything into a well greased 8 inch round pan and smooth the top.
5. Steam on high for 45 minutes.


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