📝 About This Recipe
A cornerstone of traditional Cantonese dim sum, this savory Taro Cake is a masterpiece of textures, blending earthy, starchy taro root with umami-rich cured meats. This recipe produces a silky, melt-in-your-mouth interior studded with fragrant dried shrimp and Chinese sausage, finished with a signature pan-fried golden crust. It is a nostalgic, comforting breakfast staple that perfectly captures the soul of an authentic Hong Kong teahouse morning.
🥗 Ingredients
The Taro Base
- 600 grams Taro Root (peeled and cut into 1/2 inch cubes)
- 300 grams Rice Flour (standard non-glutinous rice flour)
- 30 grams Wheat Starch (provides a translucent, bouncy texture)
- 800 ml Water (divided into two 400ml portions)
The Savory Aromatics
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 40 grams Dried Shrimp (soaked in warm water for 20 mins, drained and minced)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 3 large Shallots (finely minced)
- 2 tablespoons Vegetable Oil (for sautéing)
Seasoning
- 1.5 teaspoons Salt
- 1 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon White Pepper (finely ground)
- 1/4 teaspoon Five Spice Powder (optional, for depth)
- 1 teaspoon Chicken Bouillon Powder (for extra umami)
Garnish & Searing
- 1 tablespoon Toasted Sesame Seeds (for topping)
- 2 stalks Scallions (finely chopped)
- 1 piece Red Chili (sliced, optional garnish)
👨🍳 Instructions
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1
Prepare the taro: Peel the taro root (wear gloves to prevent skin irritation) and cut into small 1/2-inch cubes. Set aside.
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2
Whisk the batter: In a large mixing bowl, combine the rice flour, wheat starch, and 400ml of water. Whisk until smooth with no lumps. Set aside to hydrate.
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3
Sauté aromatics: Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the minced shallots and fry until fragrant and translucent.
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4
Add savory elements: Add the diced Chinese sausage, minced dried shrimp, and shiitake mushrooms. Stir-fry for 3-4 minutes until the sausage fat begins to render and the mixture is highly aromatic.
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5
Cook the taro: Add the taro cubes to the wok. Pour in the remaining 400ml of water and add the salt, sugar, white pepper, five-spice, and bouillon. Bring to a boil, then cover and simmer for 8-10 minutes until the taro is tender but not falling apart.
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6
Combine: Reduce the heat to low. Give your flour batter a quick stir to re-incorporate, then slowly pour it into the wok with the taro mixture. Stir constantly.
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7
Thicken the paste: Continue stirring over low heat for 2-3 minutes. The mixture will quickly thicken into a heavy, sticky paste. Once it holds its shape and there is no liquid left, turn off the heat.
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8
Prepare for steaming: Grease an 8-inch square or round cake pan generously with oil. Transfer the taro paste into the pan, smoothing the top with a wet spatula to prevent sticking.
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9
Steam: Place the pan in a steamer over high heat. Steam for 45-50 minutes. A toothpick inserted into the center should come out clean and the cake should feel firm.
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10
Cool and set: Remove from the steamer and sprinkle with toasted sesame seeds and scallions while warm. Let it cool completely at room temperature, then refrigerate for at least 4 hours (ideally overnight) to firm up.
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11
Slice: Once chilled and firm, run a knife around the edges and invert the cake. Slice into 1/2-inch thick rectangular slabs.
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12
Pan-fry: 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 a golden-brown, crispy crust forms. Serve immediately while hot.
💡 Chef's Tips
Always wear gloves when peeling fresh taro; the calcium oxalate crystals can cause intense skin itching. For the best texture, ensure you use 'Rice Flour' and not 'Glutinous Rice Flour,' which would make the cake too sticky. If the taro paste is too thick to smooth out in the pan, use the back of a spoon dipped in cold water or oil. Don't skip the refrigeration step; trying to slice and fry the cake while warm will cause it to fall apart. Adjust the amount of water slightly if you prefer a softer cake, but be careful not to exceed 900ml total.
🍽️ Serving Suggestions
Serve with a side of sweet chili sauce or savory hoisin sauce for dipping. Pair with a hot pot of Pu-erh or Jasmine tea to cut through the richness of the fried cake. Accompany with other dim sum classics like Shumai or Rice Noodle Rolls for a full brunch spread. Drizzle with a little chili oil or soy sauce mixed with toasted sesame oil for an extra flavor kick.