Cantonese Steamed Taro Rice-Flour Cake (4 Servings)
Official creator cooking demonstration of the same dish; linked via player without copying files.
Official cooking video · Made With Lau · YOUTUBECantonese Steamed Taro Rice-Flour Cake (4 Servings)
A savory Cantonese dim sum cake of taro and regular rice flour studded with Chinese sausage and dried shrimp, steamed and optionally pan-seared.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak dried shrimp in warm water for 5–10 minutes and drain. Wear gloves when peeling taro to avoid skin irritation.
- 02
Dice taro into 1-cm pieces; finely chop sausage, shrimp, garlic, ginger, and scallion.
- 03
Whisk 225g regular rice flour with 360ml water until smooth; do not substitute glutinous rice flour.
- 04
Heat oil in a pan; sauté garlic and ginger, then add dried shrimp and sausage and cook 2–3 minutes until thoroughly heated.
- 05
Stir in taro for a minute, season with salt, sugar, bouillon and oyster sauce, add 360ml water, cover and simmer 5 minutes.
- 06
Re-stir the rice-flour slurry, pour it into the pan gradually, and stir vigorously with sesame oil and white pepper for 1–2 minutes until thick.
- 07
Spread in a lightly greased heatproof dish and steam, covered, above boiling water for 25–35 minutes until the thickest part is set and no liquid batter remains.
- 08
Let the fully cooked taro cake cool enough to firm up, slice, and scatter scallion on top. Steam a little longer if not fully set.
- 09
Optionally pan-fry slices in a little oil for 2–3 minutes per side until golden, then serve.
- 10
Do not leave leftovers at room temperature; refrigerate in portions at 4°C or below within 2 hours and reheat thoroughly before serving.
Before you cook
Never eat taro raw; cook thoroughly and wear gloves if peeling causes skin irritation. Dried shrimp, oyster sauce, and sesame oil contain shellfish and sesame; check sausage and seasoning labels for soy and wheat. Refrigerate within 2 hours at 4°C or below and reheat thoroughly.
Allergens: Crustacean shellfish (dried shrimp), Molluscan shellfish (oyster sauce), Sesame, Potential soy and wheat in Chinese sausage, oyster sauce and bouillon; check labels
Image & source credits
These illustrations stand in for food photos.
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