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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Slice 1 Chinese sausage into thin pieces, chop 0.5 cup soaked dried shrimp, and cut 1 taro into small dice sizes with some pieces cut thinner and flatter.
Watch out
Cut the taro into even sizes with some thinner pieces for better texture
otherwise, pieces that are too large won't cook evenly
Place half of the cut taro into the container, add the soaked dried shrimp water, then add 90% water and set aside. Sift 454 g of rice flour.
Watch out
Rice flour must be sifted to remove lumps
otherwise, the batter will become lumpy when mixed
Add 1 tbsp oil and 1 ginger slice to a cold pot, turn to medium heat, add 0.5 cup dried shrimp and sliced sausage when bubbles form around the ginger, stir-fry for 30 seconds, then turn off the stove and remove.
local_fire_departmentMedium heat, 30 secondsWatch out
Stir-fry the sausage and dried shrimp for only 30 seconds
otherwise, they will become too hard and lose their aroma
Using the same pot, pour in the soaked taro and water, add 1 tsp salt, 0.5 tsp five spice powder, 1 tsp mushroom bouillon, 1 tsp sugar, 0.5 tsp white pepper, stir well, cover with lid, bring to a boil on high heat, then turn off the stove.
local_fire_departmentHigh heat until boilWatch out
Turn off the stove immediately once boiling
otherwise, too much water will evaporate, leading to a lumpy batter when adding rice flour
After turning off the heat, add the stir-fried shrimp and sausage, stir and taste. While hot, add 454 g rice flour in several batches, mixing thoroughly each time until smooth and free of dry powder.
local_fire_departmentTurned off heatWatch out
Add the rice flour in batches while hot and stir thoroughly
otherwise, it will form lumps and leave dry powder around the edges, resulting in uncooked flour pockets
Brush a layer of oil inside the container, pour the mixed taro batter into the container, press firmly, and poke around the edges with chopsticks to eliminate bottom air bubbles.
Watch out
Grease the container first and poke out air bubbles with chopsticks along the edges
otherwise, the cake will stick and have internal cavities
Be careful of hot steam escaping when opening the steamer lid to avoid scalding your hands and face.
Place in a steamer with boiling water, steam on medium-high heat for 45 minutes. Insert a skewer into the center to test; if no batter sticks, it is fully cooked.
local_fire_departmentMedium high heat, 45 minutesWatch out
Do not open the lid frequently during steaming to prevent temperature drops, and steam for the full 45 minutes until a skewer comes out clean.
Let the steamed taro cake cool, then refrigerate overnight to set.
Watch out
Must be refrigerated overnight to fully set before slicing
otherwise, it will easily break apart
Be careful of hot oil splashes when pan-frying, and use a spatula and chopsticks together when flipping.
Unmold the chilled taro cake and slice into thick pieces. Add 1 tbsp oil to a frying pan, pan-fry the taro cake slices on medium-low heat until golden brown on both sides, then serve.
local_fire_departmentMedium-low heatWatch out
Do not flip the taro cake too early
otherwise, it will break apart. Wait until one side is golden and firm before flipping
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