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Classic Cantonese Steamed Taro Cake

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 25 minsscheduleTotal: 35 minsoutdoor_grillSteamed
Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Preparation
00:00:07
warningStay safe

Curl your fingers inward when using a knife to cut hard taro to avoid cutting your fingers.

First prepare about 650g of taro, cut it in half, slice it and cut into fine shreds, not too thin; then cut 2 Chinese sausages into small cubes, prepare 1 tbsp of dried shrimp, and chop some scallions.

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Watch out

Do not cut the taro shreds too thin or too thick, keep them even, otherwise the texture will be uneven.

Ingredients:taro (650 g)Chinese sausage (2 piece)dried small shrimp (1 tbsp)scallion (1 tbsp)
Tools:chef knifecutting board
02
Preparation
00:00:34

In a large bowl, add 280g rice flour, 35g cornstarch, and 300ml warm water, stir constantly with chopsticks until a smooth, lump-free batter forms.

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Watch out

Pour warm water gradually while stirring quickly, otherwise lumps will easily form.

Ingredients:white rice flour (280 g)cornstarch (35 g)water (300 ml)
Tools:mixing bowlchopsticks
03
Active Cooking
00:00:44

Heat 1 tbsp cooking oil in a pan, add the diced Chinese sausage and dried shrimp, sauté over low heat until fragrant.

local_fire_departmentlow heat
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Watch out

Must use low heat, otherwise the dried shrimp will easily burn and turn bitter.

Ingredients:Cooking oil (1 tbsp)Chinese sausagedried small shrimp
Tools:spatulawok
04
Active Cooking
00:00:54

Pour in the taro shreds and stir well. When half cooked, add 1 tsp salt, 0.5 tsp five-spice powder, and 0.5 tsp white pepper to season, mix thoroughly.

local_fire_departmentmedium-low heat
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Watch out

Sprinkle the seasoning evenly, otherwise some parts will be too salty and others tasteless.

Ingredients:taroSalt (1 tsp)five-spice powder (0.5 tsp)white pepper powder (0.5 tsp)
Tools:spatulawok
05
Active Cooking
00:01:13

Turn off the heat, stir the prepared batter again and pour it into the wok, toss and mix quickly so that the taro shreds are evenly coated with batter.

local_fire_departmentturn off heat
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Watch out

Must turn off the heat before pouring the batter, otherwise it will clump up and fail to coat the taro evenly.

Ingredients:waterwhite rice flourcornstarch
Tools:spatulawok
06
Active Cooking
00:01:28

Transfer the coated taro shreds into a flat round dish lined with parchment paper, press tightly and evenly with a spatula.

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Watch out

Must press tightly when filling the pan, otherwise it will fall apart and fail to hold its shape when sliced.

Tools:parchment paperspatularound cake pan
07
Active Cooking
00:01:37
warningStay safe

Be careful of high-temperature steam when putting in and taking out the steaming pan to avoid hand burns.

After the water in the pot boils, put in the taro cake raw base, cover and steam over high heat for 25 minutes until fully cooked.

local_fire_departmenthigh heat
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Watch out

Do not open the lid during steaming, otherwise steam loss will drop the temperature and prevent proper setting.

Tools:steamer
08
Active Cooking
00:01:45
warningStay safe

The freshly steamed pan is extremely hot, use insulated gloves when moving it.

Take out the steamed taro cake, while hot, evenly sprinkle 1 tsp white sesame seeds and scallions on top.

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Watch out

Sprinkle sesame seeds and scallions while hot so they stick firmly to the cake surface.

Ingredients:white sesame seeds (1 tsp)scallion
09
Active Cooking
00:01:56

Let the taro cake cool slightly before unmolding. Run a knife around the edge, invert to release, slice into small pieces, plate and serve.

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Watch out

Must let the taro cake cool slightly before slicing, otherwise it will easily break apart while hot.

Tools:platechef knife

groceryAll Ingredients

taro650 g
Chinese sausage2 piece
dried small shrimp1 tbsp
scallion1 tbsp
white rice flour280 g
cornstarch35 g
water300 ml
Cooking oil1 tbsp
Salt1 tsp
five-spice powder0.5 tsp
white pepper powder0.5 tsp
white sesame seeds1 tsp

blenderAll Tools Needed

chef knifecutting boardmixing bowlchopsticksspatulawokparchment paperround cake pansteamerplate