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Wednesday, 22 May 2013

Steamed Taro Cake 芋頭糕製作方法 - Josephine's Recipes Episode 6

Steamed taro cake made with yam and rice flour. It's many peoples of dim sum restaurant favourite, chinese radish turnip cake (lor bak gou), which is more or less the same but it's made with yam instead of radish. both these savory cakes made in a similar ways.

First, prepare two deep round steaming tin.
If you only want to make for one deep round cake pan, just reduce everything's to half.

1 cup rice flour
5 tsp corn flour
2 cups water of soaked (dried shrimps, scallops and mushrooms)

3 big taro root, diced (cubed)
red onions
dried shrimps
dried scallops
and dried mushrooms (soaked / sliced).
5 tsp vegetable oil - add more oil if needed.

1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tsp white pepper
1 tsp sweet rice wine
1 tsp five spice powder
1 tsp chicken granules or light soy sauce


1) Heat 5 tsp vegetable oil and stir fry ( red onions, dried shrimps, dried scallops, dried mushrooms) till fragrant. Add diced taro and seasoning till well combined.

2) Mix 1 cup rice flour and 5 tsp cornflour with 2 cups water of soaked (dried shrimps, scallops and mushrooms) to make a thin batter and using the same wok, pour in the batter and cook on low fire till the batter slightly thickens, roughly about a minute.

3) Keep stirring the mixture so that the bottom wont get burnt. When the batter begins to thicken ( you will see probably one or two bubbling ) remove from fire. Stir well and pour into the steaming tin.

4) Pour thick batter into a well-greased round steaming tin. You can steam till cake is set and cooked through for 1 hour. Spread the garnishing on top and press lightly. Leave aside to cool.

To Pan fry:

Heat a pan over a medium high heat, Add 1 tablespoon vegetable oil. Transfer taro cake slices one by one to a pan.Heating slowly until both side is golden brown. Serve hot with your favourite dipping sauces. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice.

Recipe Source: JosephineRecipes.Co.Uk

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