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- เผยแพร่เมื่อ 5 ก.ย. 2024
- RECIPE: healthynibbles...
I highly recommend that you read through the full recipe to make sure you understand the cooking process!
Taro cake (芋頭糕 or 芋頭糍) is a southern Chinese steamed cake that you can often find in dim sum restaurants. Mama Lin’s taro cake is my absolute favorite. The cake is filled with earthy diced taro and topped with a mixture of ingredients that pack an umami punch: Chinese sausage, Chinese cured pork, dried shrimp, and dried scallops.
Ingredients:
Topping
1/3 cup (30g) medium-sized dried shrimp
2 tablespoons (20g) dried scallops
1 1/2 tablespoons oil, any oil works
1/3 cup (45g) finely diced shallots
scant 1/4 cup (30g) finely chopped Chinese sausage
scant 1/4 cup (30g) finely chopped Chinese cured pork
2 tablespoons (20g) finely chopped preserved radish, (optional)
3 tablespoons (15g) sliced scallions
1/2 teaspoon kosher salt, 1/4 teaspoon table salt
1/2 teaspoon ground white pepper
Taro
1 1/2 tablespoons oil, any oil works
4 cups (500g) diced taro, about 1/4 to 1/2-inch cubes
1 1/2 teaspoon garlic salt
1 teaspoon five-spice powder
1/2 teaspoon ground white pepper
Batter
1 3/4 cups (240g) rice flour
1/4 cup (35g) wheat starch
1 teaspoon kosher salt, 1/2 teaspoon table salt
4 1/2 cups (1050g) water, divided (some is used for making the initial batter, some you need to boil)
Equipment
9x2-inch cake pan, 9-inch springform pan, or 9x9-inch square pan
oil for greasing cake pan
steaming rack
large wok
I should add here that every time I ask my mom to show me how to cook this, she modifies the ingredients for the topping ever so slightly, mostly because she never sticks to a strict recipe. The ingredient amounts I outlined above are based on the rounds of recipe testing I did on my own.
Mama Lin is the best!! I love hearing her Toisanese and learning how to cook these toisanese recipes before they are ever lost. Your mom is adorable.
you might say you are biased, but i think this IS the best taro cake recipe i have seen since i started looking. thank you and love to your mum
Hi Lisa! I just started following you and love your recipes! I was thrilled to find your A Thousand Layer Tapioca Cake - my absolute favourite Chinese dessert. BTW. Your mom is really cute! Please, thank Mama Lin for sharing her delicious Taro Root Cake recipe and her step-by-step instructions, with us! Her cake reminds me of the one my Mum used to make! Yum!
Thank you so much for following along! Please let me know if you make it!
Hi , my mom used to make this , thanks for sharing , they are also taishanese but i was born in the philippines over time i kinda lost our culture but ready to learn again.
Most comprehensive explanation on preparation, especially batter preparation.
Glad I came across your video. Your mum's tip on how to look for good taro is most helpful. Tq so much. Treasure the recipe. Yum...yum..
Please thank your mom for sharing her recipes. It means so much to us! We can’t wait to make this! Thank you🎉🎉🎉
Thanks for watching!
I know nothing about these kinds of desserts but i love how veteran cooks like your mom give tips on stuff like how to pick out good taro
Same, I appreciate that she takes the time to explain these things!
Ive made using just rice flour and do agree its a bit too dense. But this...looks so good. Gonna try it next time
I love you two. Brings me home to my toisan mother and grandmothers ❤
Thank you!! 💖
Thanks for your mom’s clear instruction!
Thanks!
Thanks for 😅the video, I've been wanting to learn how to make this. I love this taro cake the best. Just like my mom's
Thank you for teaching me how to pick a good taro!
That looks so delicious and tempting ,Thanks for sharing your recipe with us .😊
Hi, Lisa: Will you and Mama Lin be filming and uploading some new cooking videos soon? I love learning how to cook delicious traditional Chinese recipes and also dim sum recipes.
Thank you for asking! Long-form TH-cam videos take me SO LONG to edit, which is why I haven't posted them in a while! I have been mostly doing shorts of my cooking. Hopefully, I can get some long-form videos up soon.
广东街坊，报到，谢谢你
I likes that taro cake,
very good video --description and details superb\
Thank you..i Will try to make
Such a sweet mama! I'm making this for sure. Can pan fry the chunks once cooled for a crisp edge?
Absolutely. I'd still recommend eating one at room temperature just to experience it. But If you want a crisp edge, you can definitely pan fry! That's how I reheat refrigerated taro cake!
👍❤️
🤤🤤🤤 I can't wait to make this!
Yessss
Good luck dear
👍👍👍👍👍👍👌
❤😅😢