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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful with your fingers when peeling with a sharp tool to avoid cuts.
Peel the taro with a knife and cut into half-inch thick slices.
Watch out
Peel deep enough until the pattern shows, otherwise the outer layer won't be powdery.
Be careful of hot steam rushing out when opening the steamer to avoid burns.
Place taro slices, Chinese sausages, liver sausages, and dried shrimp into the steamer and steam on high heat for 12 minutes until cooked.
local_fire_departmentHigh heat for 12 minutesWatch out
Must steam on high heat, otherwise the taro won't soften completely.
Cut the steamed Chinese sausages and liver sausages into slices as thin as possible.
Watch out
Sausages must be sliced thin, otherwise they won't distribute evenly in the cake.
Hot oil may splatter when adding shallots, maintain distance and operate carefully.
Heat the pan, pour in 60g lard to melt, add 60g shallots and stir-fry until golden and fragrant, immediately add sliced sausages and dried shrimp, stir-fry until ultimate fragrance is reached, then remove and set aside.
local_fire_departmentMedium heat stir-fryWatch out
Must add sausages immediately when shallots turn golden, otherwise shallots will burn and turn bitter.
Tear the steamed taro into irregular small pieces into the pan, add 600g water, 12g chicken stock, 12g salt, 4g five spice powder, and 5g chopped black pepper, bring to a boil and turn to low heat.
local_fire_departmentBoil then low heatWatch out
Tearing into irregular pieces helps taro absorb flavor more evenly and stick together better.
Add 200g rice flour and 200g water into the bowl with fried sausages, mix evenly until no flour lumps remain and it is slightly oily.
Watch out
Batter must be thoroughly mixed without lumps, otherwise the texture of the steamed cake will be uneven.
Turn off the heat, add the cooked taro into the batter in three batches, stirring and mixing until some taro puree is released and evenly combined.
local_fire_departmentTurn off heatWatch out
Mix quickly and evenly when combining to ensure taro and batter blend without clumping.
Scoop the mixed taro cake batter directly into aluminum foil cake trays and smooth the surface.
Watch out
Press down and fill the corners when pouring into trays to avoid air pockets.
Wrap tightly with cling film sticking to the rim of the cake without gaps, to prevent steam from drying out the surface.
Watch out
Cling film must stick closely to the cake surface, otherwise long steaming will dry and harden it.
Wear heat-resistant gloves when handling hot steaming trays to avoid severe burns.
Place into the steamer and steam on high heat for 35 to 40 minutes until fully cooked and set.
local_fire_departmentHigh heat for 35-40 minutesWatch out
Must maintain high heat during steaming, insufficient heat will prevent the cake from setting.
Hot oil may splatter during pan-frying, use tongs and maintain a safe distance.
Cut the cooled and set taro cake into cubes, place into a hot oil pan and pan-fry until all six sides are golden and crispy, plate and serve.
local_fire_departmentMedium heat pan-fry until six sides goldenWatch out
Do not flip too early when pan-frying, otherwise the cubes will easily break apart.
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