Steam Taro Cake Coarse Cut Style
腊腸五香芋絲糕
This version of Steam Taro Cake is a spin on the common soft version. This coarse cut style taro cake uses fewer ingredients and super easy to make. Every bite gives more firmness and texture, filled with savory rich taro flavour. This taro cake is perfect pan fried for a crispier finish and richer flavour. Similar to a Rösti but made with Taro.
Taro cakes are mainly shared during Chinese New Year. Due to it’s popularity it is now common to consumed all year round.
Ingredients:
2 Chinese Sausages (Lap cheong)
1 ½ lbs Taro
¾ cup of Rice Flour
2 tbs Vegetable oil
½ cup of Water
½ tbs of Roasted Sesame
1 Red Date (Jujube)
8 x 8 inch Square Cake Pan
8 x 10 inch Wax Paper
Seasoning:
¾ tsp 5 Spice Powder
¾ tsp Salt
1 tbs Sugar
⅓ tbs Pepper
1 tbs Chicken Powder
Method:
Dice washed Chinese sausages (lap cheong).
Peel taro, wash, wiped and cut into thin strips.
Mix rice flour, seasoning, and Chinese sausages into taro strips. Add water and mix. Finally, add vegetable oil and mix.
Brush a thin layer of oil inside of the square cake pan to help hold wax paper in place.
Place taro evenly into the cake pan. Be sure to pack the taro nice and firm.
Steam bake at 300°F for 50 minutes and remove from oven. Sprinkle with sesame and add red date to garnish. Cut taro cake into squares and serve. For a bit of crisp, try pan frying the squares.Note:
Note:
Applying a piece of wax paper at the bottom of the pan, the taro cake becomes easier to remove once cooled. By picking up on both ends of the wax paper. Remember to remove the paper before serving!
Alternative to a steam oven. Bake in a regular oven, simply use another pan and fill with water and place cake pan on top.
腊腸五香芋絲糕 : 新年食品
這是一種易於製作的小食，可以用來款客或自用。
材料:
臘腸兩條
荔甫芋 1 ½ 磅
沾米粉 ¾ 杯
生油2湯匙
清水半杯
巳炒芝麻半湯匙
紅棗一粒
8 x 8” 方盒一隻
8 x 10” 牛油纸一張
調味:
五香粉鹽各3/4茶匙
糖 1湯匙
胡椒粉 ⅓ 茶匙
雞粉1茶匙
做法:
臘腸用熱水洗淨切幼粒
芋頭去皮洗淨抹乾切成幼條狀
加沾米粉、調味料及臘腸粒撈勻。然後加清水、生油撈至均勻。
糕盆搽油鋪上牛油紙
將撈勻材料放入糕盤中按實按平
用 300°F 隔水蒸50分鐘取出，灑上芝麻，放上紅棗即成。可切件用少許油煎至兩面金和色更香脆可口。
註:
糕盤鋪上牛油紙後，便更容易取出糕來切件。
