Sunday, December 16, 2007
Savoury Taro Cake
Most Malaysian will name this as Yam, rather than Taro. In fact, people will give you blank stare if you mention Taro ! but overseas, ppl just named it as Taro ! "Yam" would mean yellow fleshed sweet potato in other countries, such as Japan ! ( we called it Japanese Sweet Potato in KK)
You can always get it from the wet market, and I got mine from Donggongong Tamu !RM5 for this little thing!
I told Terri before, I'm always afraid by the dark brown, mud around skin thingy ! and she said just put the tube on chopboard, Chop the head, slice the skin and that's it ! sounds easy? but well, it is really easy to clean a Taro !!!
Taro is a pale, powdery white flesh with purplish-pink veins. When cooked, the flesh turns purplish grey! like mine! hahaha
170g rice flour
1/2 T green pea flour
1/2 T tapioca flour
625 ml (2 1/1 cups) water
2 cloves garlic, chopped
60g dried prawns, soaked & chopped
300g Taro, cut into 3/4cm cubes
1 T chicken stock granules/cubes
1/2 t salt or to taste
1 T five spice powder
1/2 t pepper
spring onions, chopped
fresh red chilli, chopped
125 mls weet sauce (tim cheong)
60 ml chilli sauce
a. Combine the batter ingredients in a mixing bowl and set aside for an hour.
b. Put 2-3 T oil, saute the chopped garlic over a medium flame until fragant, add dried prawns and fry until aromatic and crisp. Remove
c. Add the taro cubes to the work and stir-fry over a medium frame for 1-2 minutes. Add seasonings and batter. Stir slowly over low heat until batter thickens.
d. Pour the cooked batter into a greased tray. Steam over high heat for 30~35 minutes. Open steamer lid every 10 minuters.
e. Top with dried prawns, shallot crisps and garnish. Serve with sauce.
Mines: I put extra dried shrimp, I smashed the Taro a bit when it's in the work, I sprinkle some ikan bilis instead of shallot while serving ! hehe , I eat with Chilli sauce only! Great !
verdict: Mine is like too much of ingredients ( hey, like Terri says, why should we scrimp if cooking for family? and mum commented too little water added! and it's very thick ! & lots of yam chunks! ( hey I like that comment! hhahaha, bcuz it shows I'm not selling "Steamed Flour-Kueh" ! bcuz those that I used to buy from market, oh my... every slice u only get 3-4 cubes of taro !! the rest are all rice flour!! e yucks!)
Here's Terri's Savoury Taro Cake. Read hers! u get more tips from there !