Taro Cake is a luscious cake often served in preparation for the Chinese New Year. Now that the Lunar New Year is just around the corner, how about trying this recipe out for a change?
Not all Filipinos celebrate this special occasion. But for those who do, especially Chinese-Filipinos, they already familiarized themselves with this unique dish.
What makes it unique? It is a savory cake! Instead of having flavors like chocolate, strawberry, and the like; we get the taste of Chinese sausage. So expect a meaty and smokey taste that will surely tickle your tastebuds.
We Filipinos love exploring different kinds of food. Since we naturally get used to eating one-of-a-kind dishes of our own cuisine, I thought of trying out this recipe to give my family. Surprisingly, they found it really interesting and tasty. I decided that it would be great to share with you all after receiving a positive response from my family.
You don’t have to have Chinese blood to be able to enjoy this delicacy. How about trying it out for a change? Since the incoming special occasion is also celebrated in the Philippines, maybe you could try making some Chinese-related treats such as this.
Tips How to Cook Taro Cake
The recipe is very simple. But you can make it more exciting by adding more tasty ingredients to enhance its flavor.
- You could never go wrong with mushrooms. It works best when paired with a meaty taste, like the sausages in this case.
- Shrimps would also be good for this recipe. Even a few pieces of them can go a long way! Chop them into smaller bits if you want them scattered all over.
- Add some spring onion on top of the finished cake. Not only will they give off delicious flavor and aroma, but they also serve as a garnish for visuals.
If there is one thing I can say about taro cake is to eat it while it’s hot. You will be able to taste its goodness more once you do so.
Taro Cake Recipe
- large pan or wok
- large bowl
- 1 tbsp cooking oil and more for greasing the pan
- 2 pcs Chinese sausage sliced
- ¼ cup dried shrimp chopped
- 4 scallions chopped
- 1 lb taro peeled and cut into small cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sesame oil
- ¾ cup glutinous rice flour
- ½ cup rice flour
- 16 oz water
- Heat the oil in a large pan over medium low heat. Add the Chinese sausage and pan fry for about 2-3 minutes.
- Add the dried shrimp and stir-fry for another minute.
- Add the spring onion and taro and cook for another 3 minute. Season with salt, pepper and sesame oil.
- Pour 10 oz water, making sure all ingredients are evenly submerged. Cover and let it simmer for 8-10 minutes. Set aside and let it cool.
- In a large bowl, combine glutinous rice flour and rice flour. Add 6 oz water and mix throughly until smooth and creamy. Mix the taro mixture until a thick paste forms.
- Grease a 9-inch pan and pour the mixture. Spread evenly and make sure there is no air pockets.
- Place in a steamer, cover it with a tea towel or cheesecloth and put the lid. Steam it for 45 minutes to an hour. Remove from the steamer and let it cool. Refrigerate for at least 5 hours before serving.
- To serve the taro cake, slice it into rectangle and pan fry for about a minutes on each side or until golden brown. Serve with dipping soy sauce.
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