Pan-fried taro cake

Overview

This is probably the most complicated taro cake recipe I have ever seen: after frying the sea rice sausage, you have to fry the taro as well; after frying the taro, you still have to add water and boil it; after the taro is cooked, you still need to pour in the rice milk and stir-fry until it clumps together. Then comes the regular steaming - cooling - cutting - frying. The taro cake made in this way has less water, so the texture will not be as soft as before. . . There is no sausage and ham is used instead. Anyway, they are all cured products. I followed the procedure honestly and the effect seemed to be pretty good. I’m falling in love with this ancient lunchbox lid more and more. Although there are bumps and ridges, and although it is a bit too big, the thickness is just right. . . .

Tags

• snacks
• home cooking
• children
• summer recipes
• fast food
• dinner
• five spice powder
• haimi
• ham
• rice flour
• taro
• black pepper
• garlic
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Ingredients: 50g rice flour, 77g water, 150g taro, 2 slices ham, 1 garlic, 5g sea rice, 5g vegetable oil, 1/6 tsp allspice, 1/2 tsp salt, 1/6 tsp black pepper

   

2. 2 Soak dried shrimps in warm water for 2 hours until thickened.

   

3. 3 Chop garlic, dried shrimps, and ham separately. Peel and cut taro into small cubes.

   

4. 4 Pour water into the rice noodles,

   

5. 5 Stir into a uniform slurry and set aside.

   

6. 6 Pour half of the oil into the pot,

   

7. 7 Add garlic and saute until fragrant.

   

8. 8 Add ham and dried shrimps, stir-fry over low heat until fragrant, and remove from the pan.

   

9. 9 Pour the remaining oil into the pot,

   

10. 10 Add the taro and fry over low heat until the surface becomes hard.

    

11. 11 Add the fried ham and dried shrimps, stir well.

    

12. 12 Add enough water to cover the taro.

    

13. 13 Bring to a boil over high heat and add allspice, salt, and black pepper.

    

14. 14 Bring to the boil again and add the flour mixture while stirring.

    

15. 15 Bring to a simmer and cook, stirring constantly, until the batter clumps together. Turn off the heat and remove from the pot.

    

16. 16 Put the cooked taro pulp into the mold and compact it, place it in a steamer, and steam it for about 30 minutes.

    

17. 17 Remove from pan when cooked and allow to cool completely.

    

18. 18 Cut into cubes.

    

19. 19 Pour appropriate amount of oil into the pot,

    

20. 20 Add the sliced taro cake and fry over medium-low heat.

    

21. 21 When the surface is slightly charred, remove from the pan and serve while hot.