Yam Cake | Taro Cake | 芋頭糕
Yam Cake | Taro Cake | 芋頭糕

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, yam cake | taro cake | 芋頭糕. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious. Taro Cake

To begin with this recipe, we have to prepare a few components. You can have yam cake | taro cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Yam Cake | Taro Cake | 芋頭糕:
  1. Make ready 50 g Dried Shrimp,
  2. Take 8 Dried Chinese Black Mushroom,
  3. Get 50 g Dried Scallops,
  4. Get 100 ml Canola / Vegetable / Peanut Oil, For Frying About
  5. Make ready 1 Red Onion Finely Sliced Into Rings,
  6. Take 500 g Yam / Taro Peeled Finely Diced,
  7. Get Chinese 5 Spice, 1 TSP
  8. Prepare Pinch Sea Salt,
  9. Make ready Pinch White Pepper,
  10. Prepare 1 TBSP Light Soy Sauce,
  11. Take 3 Cloves Garlic Finely Minced,
  12. Prepare 200 g Rice Flour,
  13. Make ready 1/2 TBSP Sriracha,
  14. Take 1 TBSP Kecap Manis,
  15. Get 1 Handful Scallions / Green Onions Finely Sliced,
  16. Make ready 1 Handful Red Chili Deseeded Finely Sliced,

While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried. Our company is a confectionery that takes pride in our cakes and cookies.

Instructions to make Yam Cake | Taro Cake | 芋頭糕:
  1. Divide the water equally into 2 separate bowls. - - Soak dried shrimps and mushrooms in the water for at last 30 mins. - - Prepare a steamer. - - Transfer the dried scallops into a heat proof bowl.
  2. Steam for at least 15 to 20 mins or until the scallops are fork tender. - - Remove from heat and set aside to cool down. - - Remove the dried shrimps and mushrooms from water. - - Do not discard the water as it is needed at a later stage.
  3. Finely chop the dried shrimps and set aside. - - Finely dice the mushrooms and set aside. - - Once the scallops are cooled, tear the scallops into shreds using your hands and set aside. - - In a cast iron skillet over medium heat, add the oil.
  4. To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.* - - Add in the onion rings. - - As soon as the onion rings start to turn golden brown, remove from heat and transfer to a plate lined with kitchen paper and set aside.
  5. Add the yam into the same skillet (with the remaining oil). - - Saute until the yam starts to soften. - - Remove from heat and transfer into a large mixing bowl. - - Season with Chinese 5 spice, salt and pepper.
  6. Still using the same skillet with the remaining oil, add in the dried shrimps, mushrooms and scallops. - - Stir to combine well. - - Add in light soy sauce and garlic. - - Saute until aromatic.
  7. Transfer into the bowl together with the yam. - - Add in half of the fried onions. - - Mix to combine well. - - Add the water stock (from soaking the dried shrimps and mushrooms) into a pot over a medium heat.
  8. Gradually, sieve in the rice flour while whisking to combine. - - Stir to combine well and cook until the batter thickens. - - Add in the yam mixture. - - Stir to combine well.
  9. Lightly grease the cake pan with oil. - - Transfer the mixture into the cake pan. - - Prepare a steamer. - - Steam for at least 45 mins or until a skewer comes out clean.
  10. Remove from heat and allow it to cool down completely before slicing and serving, at least 1 hr. - - Mix sriracha with kecap manis in a small dipping saucer. - - Serve with scallions, red chili, the remaining fried onion and the sriracha dipping sauce.

Our company is a confectionery that takes pride in our cakes and cookies.

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