📝 About This Recipe
A beloved staple of traditional Dim Sum, these savory Taro Cakes offer a sublime contrast between a crisp, pan-seared exterior and a soft, umami-rich interior. This recipe elevates the humble taro root by layering it with smoky Chinese sausage, dried shrimp, and earthy shiitake mushrooms. It is a comforting, textural masterpiece that brings the authentic flavors of a bustling Hong Kong teahouse right into your home kitchen.
🥗 Ingredients
The Taro Base
- 600 grams Taro root (peeled and cut into 1/2 inch cubes)
- 250 grams Rice flour (regular rice flour, not glutinous)
- 30 grams Wheat starch (helps with the set and texture)
- 600 ml Water (divided into two 300ml portions)
- 2 tablespoons Vegetable oil (for sautéing)
Savory Aromatics
- 2 links Chinese sausage (Lap Cheong) (finely diced)
- 30 grams Dried shrimp (soaked in warm water for 20 mins, then minced)
- 4 pieces Dried Shiitake mushrooms (soaked, stems removed, and finely diced)
- 3 pieces Shallots (minced)
- 2 cloves Garlic (minced)
Seasoning
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Five-spice powder
- 1/2 teaspoon White pepper (ground)
- 1 teaspoon Chicken bouillon powder (optional, for extra umami)
Garnish and Frying
- 2 stalks Green onions (finely chopped)
- 1 tablespoon Toasted sesame seeds
- 3-4 tablespoons Oil (for pan-frying the finished slices)
👨🍳 Instructions
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1
Prepare your steamer and grease an 8-inch square or round cake pan with a light coating of oil.
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2
In a large mixing bowl, whisk together the rice flour, wheat starch, and 300ml of water until a smooth slurry forms. Set aside.
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3
Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the minced shallots and garlic, sautéing until fragrant (about 1 minute).
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4
Add the diced Chinese sausage, minced dried shrimp, and mushrooms. Stir-fry for 3-4 minutes until the sausage releases its fat and the mixture is highly aromatic.
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5
Add the cubed taro to the wok. Toss well to coat the taro in the savory oils and aromatics.
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6
Pour in the remaining 300ml of water along with the salt, sugar, five-spice powder, white pepper, and bouillon powder. Bring to a simmer, cover, and cook for 8-10 minutes until the taro is slightly softened but not falling apart.
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7
Turn the heat to low. Give your flour slurry a quick whisk to re-incorporate any settled starch, then slowly pour it into the wok with the taro mixture.
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8
Stir constantly and vigorously. The mixture will thicken very quickly into a heavy, pasty dough. Once it becomes difficult to stir and no liquid remains, turn off the heat.
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9
Transfer the thick taro paste into your greased pan. Use a spatula (dipped in a little oil to prevent sticking) to smooth the top flat.
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10
Place the pan in the steamer. Steam over high heat for 45 minutes. A toothpick inserted should come out relatively clean, and the cake should feel firm to the touch.
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11
Remove from the steamer and sprinkle immediately with green onions and sesame seeds. Allow the cake to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to firm up.
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12
Once chilled and firm, run a knife around the edges and unmold. Slice the cake into 1/2-inch thick rectangular slabs.
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13
Heat a thin layer of oil in a non-stick skillet over medium-high heat. Fry the slices for 3-4 minutes per side until golden brown and irresistibly crispy. Serve hot.
💡 Chef's Tips
Always wear gloves when peeling and cutting raw taro, as the calcium oxalate crystals can cause skin irritation. Don't skip the chilling process; trying to slice the cake while warm will result in a mushy mess. For the best texture, ensure you use 'Rice Flour' and not 'Glutinous Rice Flour'—the latter will make the cake too sticky and chewy. If you prefer a smoother cake, you can mash some of the steamed taro cubes before adding the flour slurry. Leftover steamed (unfried) cake can be stored in the fridge for up to 5 days or frozen for a month.
🍽️ Serving Suggestions
Serve with a side of spicy chili oil or XO sauce for a flavor kick. A dip of sweet hoisin sauce mixed with a little sriracha provides a classic balance. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness. This makes an excellent side dish for a Cantonese congee breakfast. Serve alongside other dim sum favorites like Har Gow (shrimp dumplings) for a full brunch experience.