Chinese Steamed Taro Cakes
Appetizer (pupu), side dish,
yield - 2-3, 9” cake pans
Make this savory dim sum dish at home with a quick trip to the Asian market and our Recipe-Ready Kalo.
2 Tbsp canola oil
1 cup lap cheong, small dice
6 cups HUC Recipe-Ready Kalo, medium dice
2 Tbsp red bean curd paste
1 Tbsp chicken base
1 Tbsp oyster sauce
2 tsp sesame oil
10-15 pieces dried shrimp, soaked 20 minutes before using, drain and chop coarsely
3 Tbsp green onions, sliced
1 Tbsp cilantro, roughly chopped
1 lb non-glutinous rice flour
4 cups water
TT salt*optional: black salted olives, minced for garnish
*optional: black salted olives, minced for garnish
In a large skillet over medium-high heat, warm the oil and fry the lap cheong until crispy.
Add the kalo and stir-fry for 3 minutes. Add bean paste, chicken base, oyster sauce, sesame oil and shrimp and fry another 3 minutes. Add the onion and cilantro, stir and remove from heat. Let cool.
In a medium bowl combine the rice flour and water and mix until smooth. Mixture will be watery. Pour into the cooled taro mixture and stir well. Add sugar and salt to taste.
Set up a three-tier steamer and heat over medium-high heat.
Grease 2 to 3, 9” cake pans. Pour the mixture into the greased pans and steam for 30 minutes, until the cakes are firm. Remove from steamer, drain any excess steam water from the pans if necessary.
Top with black olives if desired.
Cool completely before slicing.
*Optionally: Pan fry the sliced taro cake 3-5 minutes on each side before serving.
Love kalo? Try this Kulolo Recipe.