Craving a unique and savory treat? Look no further than this delicious recipe for homemade Salty Taro Cake! This delightful dish offers a surprising blend of salty and subtly sweet flavors, creating a captivating culinary experience. The tender taro cubes nestled within a fluffy, slightly crispy exterior are a testament to the perfect balance of textures. This recipe is surprisingly easy to master, even for beginner cooks, requiring readily available ingredients and simple techniques. Forget those overly processed store-bought versions; prepare to elevate your snack game with a truly authentic and unforgettable experience.
Imagine sinking your teeth into a warm, savory taro cake, the perfect blend of salty and sweet dancing on your tongue. This recipe will guide you through each step, from preparing the taro to achieving that perfect golden-brown crust. Get ready to embark on a culinary adventure and discover the joy of creating this irresistible Salty Taro Cake from the comfort of your own kitchen. Let's begin!
Tools Needed
- grater
- pot
- frying pan
- steamer
- cake mold
- knife
Ingredients
- Rice flour: 170g
- Tapioca starch: 30g
- Taro root: 200g
- Lean meat: 80g
- Chinese sausage: 80g
- Dried shrimp: 30g
- Coconut milk: 200ml
- Shallots
- Sugar: 1 teaspoon
- Salt: 1/2 teaspoon
- MSG: a little
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- Prepare the taro by thinly slicing and cutting it into strips. A grater can be used for finer strips.
- Mix 170g of rice flour and 30g of tapioca starch (200g total).
- Add 200ml of coconut milk (from 150g of coconut) and mix until the flour dissolves evenly.
- Add 250ml of boiling water and stir until the mixture thickens.
- Add the prepared taro and mix well.
- Let the flour mixture rest.
- Heat oil in a pan, add shallots and fry until fragrant. Do not fry until golden brown.
- Add the lean meat and fry until firm and fragrant.
- Add the Chinese sausage and dried shrimp (pre-washed) and stir-fry until cooked and fragrant.
Step 2. Cook and Season the Cake
- Reduce heat and add the taro flour mixture.
- Stir until the flour sets. Season with sugar, salt, and MSG; mix well.
Step 3. Shape, Steam, and Cool
- Transfer the mixture to a cake mold, pressing down firmly to distribute the filling evenly.
- Steam the cake for 30 minutes, occasionally releasing steam to prevent sogginess.
- Let the cake cool completely (or overnight) before slicing and serving. For a crispier texture, pan-fry or deep-fry after cooling.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Boiling water can be substituted with normal filtered water, but it will take longer to cook.
- Cover the cake with a screen while cutting to prevent sticking while it’s still warm.
Nutrition
- N/A
FAQs
1. Can I substitute the taro?
While taro provides the best flavor and texture, you could experiment with sweet potatoes or yams as a substitute. Keep in mind the taste will be slightly different.
2. How do I store leftover Salty Taro Cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently before serving.
So there you have it – a recipe for a truly delightful and surprisingly easy-to-make Salty Taro Cake. Enjoy this unique treat as a snack, appetizer, or even a light dessert. Now go forth and impress your friends and family with your newfound culinary skills!