Chinese New Year Taro Cake (芋頭糕)

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During Chinese New Year, we make lots of different savory cakes to serve our guests who visit us.



Ingredients:

1200g        Taro Root
300g          Rice Flour (粘米粉)
2 Tbsp       Cornstarch
2 Tbsp       Wheat Starch (澄麵)
2                Chinese Sausage (臘腸)
1                Chinese Bacon (臘肉)
4                Dried Shiitake Mushrooms (冬菇)
4                Dried Scallops (乾瑤柱)
3 Tbsp       Dried Shrimps (蝦米)
2 Tbsp       Five Spice Powder
2 cup         Chicken Stock
1 cup         Water
2 Tbsp       White Pepper
2 Tbsp       Sugar
1 Tbsp       Salt
1 Tbsp       Fish Sauce
               
 Method:
  1. Soak the shiitake mushrooms, dried scallops and dried shrimps in hot water until re-hydrated and soften.
  2. Cut mushrooms, dried shrimps, Chinese bacon, and Chinese sausage into dice 
  3. Cut taro into dice
  4. Mix rice flour, cornstarch and wheat starch in a mixing bowl.  Stir in 1.5 cups of chicken stock until smooth, then set batter aside
     
  5. Heat up a wok, add a tablespoon cooking oil and stir-fry the shiitake mushrooms, dried shrimps, dried scallops, Chinese bacon and Chinese sausage until fragrant. 
  6. Remove mixture from heat and set aside
  7. In the same wok, stir fry the diced taro until lightly brown on the edges
  8. Add five spice powder, sugar, fish sauce, salt and pepper, then cook with the reminding half cup of chicken stock and water
  9. Cook until taro is soft.  Use the spatula to mash the taro.  If you like more texture, leave out some large pieces of taro without mashing them all.
  10. Add the Chinese sausage mixture back to the taro and mix well
  11. When everything is combined, pour the rice flour batter into the wok and mix well 
  12. Remove from heat and pour into well-oiled pan. 
  13. Steam for 1 hour or until done.  To test if the taro cake is done, stick a toothpick into the cake.  If the toothpick is clear when you pull it out, it's done 
  14. Let it cool and refrigerate overnight or at least 3 hours.  Cut into slices, pan fry and serve

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