Homemade Taro/Yam Cake


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.

Taro/Yam Cake

  • 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
  1. Deep fry 50g of sliced shallots until golden brown and crispy. Lightly toast peanuts, remove skin and crush finely. Set aside
  2. 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.
  3. 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.
  4. 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.
  5. Prepare and boil water in another wok to steam the yam cake.
  6. 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.
  7. Flatten the mixture in the tin pan and ensure taro are well balanced in the pan.
  8. Steam for 45 minutes. Let cool and top the taro cake with spring onion, crushed peanuts and fried shallots. Serve with chilli sauce

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