Homestyle Taro Cake | Plant-Based Dim Sum Recipe
Taro cake is a popular savoury dim sum dish in China, today I will show you how to turn this delicious dim sum into a plant-based version. After the cake is made, it can be served warm with soy sauce and chilli, or it can be pan fried for crispy texture.
🎬 Timestamps
00:00 Intro
00:18 Preparing Ingredients
02:00 Stir-frying
03:20 Cooking Taro
06:44 Pan-frying Taro Cake
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🧅 Ingredients
Taro, skin peeled 650g
Cooked Chestnut 50g
Small Shallots 3
Garlic Cloves 3
Dried shiitake mushrooms 30g
Non-glutinous white rice flour 200g
Wheat starch (or corn starch) 50g
Vegetable stock (or water) 550g
Salt 1.5 tsp
Sugar 0.5tsp
Pepper 0.25tsp
Five-spice powder 1tsp
Oil
🍳 Methods
1. Soak dried shittake mushrooms overnight to rehydrate them.
2. Cut taro into dice cubes, roughly chop chestnut and shiitake mushrooms, and chop shallots and garlic finely.
3. In a pan, pan-fry mushroom, shallot and garlic until golden and fragrant, then set aside on a small plate.
4. Add a bit more oil to the pan, pan-fry the taro cubes until golden. Add in the five-spice powder and continue stirring until aromatic, reserve 1/3 of the taro cubes and set aside.
5. Add enough water to cover the remaining 2/3 of the taro cubes in the pan, add salt, sugar and pepper, bring water to boil, lid on, and cook for 3-4 minutes.
6. Put the white rice flour and wheat starch (can be found in Chinese grocery stores) in a large mixing bowl, stir continuously while pouring in the vegetable stock, and mix until smooth.
7. Mash the taro with a spatula, add in mushrooms, shallots and garlic. Turn to low heat, pour in the flour mixture made in step 5, and stir the mixture until it becomes solid, add in the reserved whole taro cubes and chestnut pieces.
8. Spoon the mixture in a greased tin (my tin is 10cm x 10cm x 18cm), and steam for 1 hour.
9. When taro cake is cooked, wait until it is completely cold before slicing into desire thickness. Taro cake can be enjoy with different sauces. Or for better results, pan-fry until crispy and top with sesame seeds and chopped peanuts.
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