Homemade snacks always melt hearts. This taro/yam cake that my aunt made has always been heart warming so I finally dug out the recipe from her. Those we buy will not have this much of taro, insufficient to name it a taro cake, so homemade is always the best.
- 500g taro/yam, peeled, washed and cubed
- 100g dried shrimps, washed and chopped
- 100g shallots, thinly sliced
- 350g rice flour
- 1.4 litre water
- 50g peanuts
- 50g spring onions
- Chilli sauce as condiment
- Seasonings – salt, pepper, oyster sauce, soy sauce
- Deep fry 50g of sliced shallots until golden brown and crispy. Lightly toast peanuts, remove skin and crush finely. Set aside
- Heat oil in a wok and stir fry shallots until soft and fragrant. Add in chopped dried shrimps and stir fry until fragrant and slightly golden brown.
- Add in taro and stir fry for about a minute. Add in seasoning to suit your taste. Turn off heat. Leave the wok for a moment.
- Stir together water and rice flour. Add seasoning to taste. Be careful not to have this solution too salty as the ingredients in the wok is already seasoned.
- Prepare and boil water in another wok to steam the yam cake.
- Meanwhile, turn on heat and pour rice flour solution into the taro/yam in the wok. Quickly stir and when solution thickens and turns gluey, turn off heat and pour into a tin pan.
- Flatten the mixture in the tin pan and ensure taro are well balanced in the pan.
- Steam for 45 minutes. Let cool and top the taro cake with spring onion, crushed peanuts and fried shallots. Serve with chilli sauce