YUM CHA TARO CAKE
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.