This is a recipe for a taro cake that you see at dim sum restaurants a lot, also commonly made with turnip. I've been eating the pre-made packaged version of this stuff for my whole life (cause it makes for a really great/quick snack) but I've discovered that this recipe will absolutely beat the pants off of any pre-made version you've ever had. It also freezes really well, so you can totally make this in bulk and throw some of it in the freezer for a later date. Hope you try it!
serves 3-4
INGREDIENTS
20oz taro, shredded
1 cup water
1 tb dried shrimp, rehydrated
4 shiitake mushrooms, rehyrdated
2 Chinese sausages, diced
2 green onions, choped
130g rice flour
1 tb corn starch
kosher salt
sugar
pepper
vegetable oil
PREP
dice the sausage and green onions, set aside
soak the dried shrimp and shiitake mushrooms in boiling water for 10 minutes until soft
mince the shrimp and mushrooms once hydrated, set aside
peel and shred the taro, and set aside
combine rice flour, corn starch, and a pinch each of kosher salt, pepper, and sugar, then set aside
ON THE STOVE
ADD taro to a cold wok (or pot) with 1 cup of water (adding more as needed), and boil until a porridge consistency (about 20 minutes)
REMOVE from heat and add to the flour/corn starch mixture
SAUTE the sausage, mushroom, shrimp and green onions 3-5 minutes until fragrant, then add to the flour/corn/taro mixture as well
STIR to combine, then add the mixture to an oiled mold
STEAM the filled molds in boiling water for one hour
REMOVE AND COVER, then and let rest in the refrigerator overnight
SLICE into squares once chilled, and pan fry in vegetable oil until golden brown
SERVE with soy sauce