steamed taro cake ~ highly recommended 蒸芋头糕 ~ 强推
Victoria Bakes
Victoria Bakes
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Ingredients

  • ingredients
  • 250 g taro (net weight), cubed
  • 80 g rice flour
  • 5 g wheat starch (a.k.a. dim sum flour)
  • 7 small chinese mushrooms, soaked till soft and diced (do not throw the water used for soaking)
  • 1 lup cheong (a.k.a. chinese sausage), diced
  • 10 g dried shrimp, soaked till soft (do not throw the water used for soaking)
  • 40 g dried scallop, soaked till soft and shredded (you can do this with fingers. do not throw the water used for soaking. can be substituted with dried shrimp)
  • 25 g fried shallots, coarsely crushed
  • 250 ml water (A)
  • 250 ml water (B) (water used to soak mushroom, dried shrimp and scallop + normal water = 250ml)
  • seasoning
  • 1/4 tsp five spice powder
  • 1/4 tsp chicken bouillon powder (optional)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper powder

Instructions

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