Steamed Taro Cake | Yam Cake
ฝัง
- เผยแพร่เมื่อ 18 เม.ย. 2021
- Taro cake is a traditional classic pastry. The main taro cake ingredients is rice flour, you can also add dried shrimps, mushrooms, sausages, meat, etc. according to your preference. Dip it with sweet sauce/chili sauce, top with tea or coffee, it tastes great!
Ingredients:
A
300g taro (half) (cut into pieces)
50g dried shrimps (minced)
8-10 small shallots (slice, deep-fried into crispy shallots)
3 shiitake mushrooms (diced)
1 teaspoon salt
1 teaspoon sugar
½ teaspoon white pepper
½ teaspoon five-spice powder
green onions
1 red chili (chopped)
B
150g blended rice flour
10g tapioca flour
450ml water (shrimp water + clear water)
*Mix blended rice flour, tapioca flour and water evenly, set aside
Steaming plate: 7x7 inch square plate (oiled)
Practice:
1. Heat oil in a pan, fry the shallot slices into shallot crisp with medium and small fire, pick up and set aside
2. Pour in some shallot oil, sauté the dried shrimp first, pick up half of it, and leave half in the pot
3. Then add sliced shallots, shiitake mushrooms, fry until fragrant, then add taro, five spice powder, pepper, salt, sugar
4. Turn to low heat, pour in the rice flour paste, keep stirring until thick, turn off the heat
5. Then pour it into the steaming tray, and steam on medium heat for 45 minutes to 1 hour
6. After steaming, while hot, spread the dried shrimps on top. When it is completely cool, sprinkle the shallots crisp, green onions, and red chili on top. It tastes better after being cooled for about 4-5 hours or the next day.
*When pouring the flourmixture, first try to see if it is salty enough or not salty enough, you can add some salt, the taro cake must be a little salty, some pepper flavor is delicious 😋
Thanks for watching!
If you like, please don’t forget to like it, please subscribe for support - แนวปฏิบัติและการใช้ชีวิต
Love steam taro . Thank you for sharing 👍❤️
看你芋頭糕好吃又漂亮流口水呀👍👍👍👍👍👍👍👍👍👍👍👍👍
Good. Right texture. Thumbs up.
好喜欢你视屏❤
Found your recipes very easy to follow. This one is definitely a keeper. Thank you.
👍👌🥰
谢谢分享😘
Thanks for the recipe
Hope you enjoy
谢谢美女能回复 感恩 !
Thank you Shadajie❤
👍👍👍
好吃好吃，我也是很喜欢红葱仔，每次会放很多。🥰🥰
@@shadajie-kitchen 🌹💕👍🏻
Dear Sis, I see that your recipe use tapioca flour...but others use wheat starch, what is the difference?
😋😋👍👍
🙏👍👌👌👌😘
谢谢分享😁我也要试试这样做，学习到有不一样的小窍门（虾米水留着用）👍👍👍
虾米水是精华，带鲜甜☺️
因为看过很多视频都没有这么做
隔夜吃需要放冰箱吗？
Hai miss. I tried your recipe... Its great, simple and delicious.. Thank you very much... Allow me to save the recipe.... Tq..
👍🥰
shadajie I saw your your steamed taro cake video..you propose only use half of 300g of taro..thats mean need to use only 150g of taro right?
1 taro is about 600g
, half mean 300g， you have to use 300.
okay thanks for your advise..
请问为何我做的芋头糕有红色一点一点的？
这也许你的五香粉捞不均匀的关系哦。
请问蒸好隔天才吃的话，需要放冷藏吗？如果放冷藏，要吃的时候要再蒸多一次吗？
隔天吃不需要冷藏哦，如何冷藏了，需要蒸热或煎热才吃哦。
@@shadajie-kitchen 谢谢你的回答
請問用米磨製要幾公克呢？
不好意思，我還沒試過用米磨的
老师我放500的水可以吗因为我要软一点 谢谢你。
你有试过这食谱吗？不会硬的
老师太棒了很好吃我没做过你的食谱每一次我做的食谱 热的时候软冷过后就好硬。
今天才等一次做老师的食谱👍👍👍👍👍👍👍👍。
用木薯粉會好硬嗎，
木薯粉的分量不多，主要是粘米粉
美女下午好 我看到你做的芋头糕 看起来很好吃 我想学 请问美女可以加腊肠吗?
Jessie，可以加腊肠哦，这个芋头糕很好吃的🥰
不是水磨的可以吗？
也可以的，只是这个牌子做出来的软硬度是刚刚好。
美女，为什么蒸不熟呀还濕濕的😢超过一个小时了
请问你有将粉浆煮成糊，才蒸吗？
@@shadajie-kitchen 有呀跟着你的视频方法，过了一晚也是黏糊的刀下去整个刀都粘着糊，我怀疑是粘米粉会不会过少了
好怕看見你手指在切菜时 你的食指都会升出耒 要小心哦
谢谢你的提醒，以后会注意😄🥰
👍👍👍