Taro cake

Overview

Winter is a good season to eat taro and white radish. They are delicious and worth a try!

Peel the taro and cut into shreds and set aside.
Soak dried shiitake mushrooms until soft and finely chop.
Add 200 grams of rice flour to 50% and corn starch, and add clean mushroom water to make a slurry. Stir with chopsticks until it can be drawn.
Turn on the heat, add oil, and sauté the dried shrimps and mushrooms until fragrant.
Add shredded taro, five-spice powder, and salt and stir-fry until soft. Turn off the heat and let cool.
After cooling, add the slurry water and stir evenly. Brush oil on the bottom and edges of the mold basin to avoid sticking to the basin.
Steam over medium heat for 40 minutes, cool, slice and cut into cubes.
Add oil to a non-stick pan, fry until golden brown, and it’s done!