mailife - - Food -

While cook­ing taro, use medium-low heat. Don’t use high heat or cook too long. Just about 10 min­utes. The amount of wa­ter left with the taro should not be too much, the cake would be too soft oth­er­wise.

600 gm taro, diced 180 gm rice flour 3 cups (750ml) wa­ter 3 Ta­ble­spoon veg­etable oil 2 Chi­nese dried sausages 4 to 5 dried shi­itake mush­rooms 10 gm dried shrimps chopped spring onion for gar­nish, op­tional Sea­son­ings: 2 tsp chicken pow­der (bouil­lon pow­der) 3/4 tsp five spice pow­der 1 tsp salt 1 tsp sugar white pep­per, to taste sesame oil, to taste Rinse and soak Chi­nese mush­rooms in wa­ter un­til ten­der. Cut into small pieces. Soak dried shrimps and chopped coarsely, use a food pro­ces­sor if you like. Set aside.

Mix chicken pow­der, five spice pow­der, sugar, salt and white pep­per in a cup of wa­ter. Add a dash of sesame oil. Com­bine with rice flour very well.

Heat 3 ta­ble­spoons of oil over medium high heat to saute the diced taro, for about 3 to 4 min­utes. Pour in 2 cups of boil­ing wa­ter and bring to a boil again. Cook for about 10 min­utes. Don’t let it dry up and leave some wa­ter with the taro. Re­move from heat, toss in fried Chi­nese sausages, mush­rooms and dried shrimps. Im­me­di­ately fold in rice flour mix­ture and mix very well into a thick bat­ter.

Pour the bat­ter into a greased tray, 8-inch round. Use a spat­ula or spoon to flat­ten the sur­face. Steam over high heat with cover, about 1 hour. Check the wa­ter level and re­plen­ish, if nec­es­sary, with boil­ing wa­ter. Insert a skewer into the mid­dle part. If it comes out clean, the taro cake is cooked through. Sprin­kle with chopped spring onion. Serve hot. Or let cool and re­frig­er­ate with cover for 4 hours. Cut into pieces, fry both sides un­til golden brown over medium heat.

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