📝 About This Recipe
A beloved staple of Dim Sum houses, this Fried Taro Cake is a masterful interplay of textures: deeply crisp on the outside with a soft, creamy, and earthy interior. This savory cake is packed with umami-rich ingredients like dried shrimp, Chinese sausage, and shiitake mushrooms, all bound together by the unique, nutty sweetness of premium taro root. Pan-frying the steamed cake slices to a golden brown unlocks a fragrant aroma that makes this dish an irresistible comfort food for any occasion.
🥗 Ingredients
The Taro Base
- 600 grams Taro Root (peeled and cut into 1/2 inch cubes)
- 250 grams Rice Flour (standard white rice flour, not glutinous)
- 30 grams Wheat Starch (adds a translucent, bouncy texture)
- 3 cups Water (divided into two portions)
Aromatics and Umami Boosters
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 3 tablespoons Dried Shrimp (soaked in warm water for 15 mins, then minced)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 3 large Shallots (minced)
- 3 cloves Garlic (finely minced)
Seasoning and Frying
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Five Spice Powder (essential for authentic flavor)
- 1/2 teaspoon White Pepper (ground)
- 3 tablespoons Vegetable Oil (for sautéing and frying)
Garnish
- 1 tablespoon Toasted Sesame Seeds
- 2 stalks Scallions (finely sliced)
- 1 Fresh Red Chili (sliced for a pop of color)
👨🍳 Instructions
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1
Prepare your steamer and grease an 8-inch square or round heat-proof cake pan with a little vegetable oil to prevent sticking.
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2
In a large mixing bowl, whisk together the rice flour, wheat starch, and 1.5 cups of water until a smooth slurry forms. Set aside.
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3
Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the diced Chinese sausage, dried shrimp, and shiitake mushrooms. Stir-fry for 3-4 minutes until fragrant and the sausage fat begins to render.
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4
Add the minced shallots and garlic to the wok. Sauté for another 2 minutes until the shallots are translucent and soft.
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5
Toss in the cubed taro. Stir-fry for 2-3 minutes to lightly toast the taro edges, then pour in the remaining 1.5 cups of water. Add the salt, sugar, five-spice powder, and white pepper.
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6
Bring the liquid to a simmer, cover, and cook for about 8-10 minutes over medium-low heat until the taro is tender but not falling apart.
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7
Give your rice flour slurry a quick stir (flour settles at the bottom) and pour it into the wok with the taro mixture. Reduce heat to low.
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8
Stir constantly and vigorously. The mixture will thicken rapidly into a heavy, paste-like dough. Once it becomes thick enough that the spatula leaves a clear trail, remove from heat.
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9
Transfer the thick paste into the greased cake pan. Use a spatula (lightly oiled) to smooth the top surface evenly.
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10
Place the pan in the steamer. Steam on high heat for 45-50 minutes. A toothpick inserted into the center should come out clean, and the cake should feel firm to the touch.
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11
Remove the pan from the steamer and let it cool completely to room temperature. For the best results, refrigerate for at least 4 hours or overnight; this makes it much easier to slice.
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12
Once chilled and firm, run a knife around the edges and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangular pieces.
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13
Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Fry the slices for 3-5 minutes per side until they develop a deep golden-brown, crispy crust.
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14
Garnish with toasted sesame seeds, chopped scallions, and fresh chili. Serve immediately while hot and crispy.
💡 Chef's Tips
Wear gloves when peeling and cutting raw taro, as the starch can cause skin irritation for some people. Don't skip the wheat starch; it provides the 'QQ' (bouncy) texture that prevents the cake from being overly mushy. Ensure the cake is completely cold before slicing, otherwise, the interior will be too sticky and the slices won't hold their shape in the pan. If you want a vegetarian version, replace the sausage and shrimp with extra mushrooms and marinated firm tofu bits.
🍽️ Serving Suggestions
Serve with a side of sweet chili sauce or a savory garlic soy dipping sauce. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the fried cake. Enjoy as part of a traditional Dim Sum spread alongside Turnip Cake and Siu Mai. Add a dollop of crispy chili oil (Lao Gan Ma style) on top for an extra spicy kick.