Taro cake
Overview
A simple taro rice cake is as auspicious as the taro rice cake rises! The beautiful meaning coupled with the simple making method is one of the few rice cake making methods I learned from my mother. It is a good way to digest the bacon at home😀😀😀I added a little radish to add some fresh flavor! 👏🏼👏🏼👏🏼 Mom no longer has to worry about me not having rice cakes to eat during the holidays🤗🤗😀😀👏🏼👏🏼👏🏼👏🏼
Tags
Ingredients
Steps
-
Dice taro sausage, shred radish
-
Put them together into a large basin and add appropriate amount of salt and five-spice powder to taste
-
Then add water and stir until it becomes a thicker paste (radish has more water, so if you add more radish like me, it won’t be so thin)
-
Place a large deep plate with banana leaves (you can also use lotus leaves, rice dumpling leaves, gauze, etc. instead) and brush with a layer of oil. You can also just brush a layer of oil directly. This will make it easier to unmold after steaming~
-
After the water boils, steam the rice cake over high heat for about an hour according to the thickness. Mine is 6cm thick and steamed like this for an hour
-
After steaming, open the lid and take it out immediately to avoid water droplets dripping into the rice cake after turning off the heat, affecting the appearance and taste
-
Let cool, cut into pieces and eat directly! You can dip it in some sauce and eat it. I put a lot of radish, so the texture is not very tight. If you don’t like radish, you can leave it out~
-
The finished product can also be slowly fried over low heat or fried! Very, very fragrant
-
You can eat many pieces of the finished product at one time.
