Cantonese style savoury taro cake is a popular dim sum dish and today I will show you guys how to make it at home
First we will select this type of large taros, peel them and dice them into cubes, set aside about 250grams
Dice up 25 grams of cantonese style cured meat, you can use cantonese sausage as well
Soak 5 grams of dried prawns and mince 1 scallion and set asideHeat a pan until it's hot and add in 1.5 tablespoon of oil place the meat dice and stir around until the oil from the meat seeps through. add in the dry prawns and minced scallion and stir around until it's fragrant. turn off the heat and set it aside
Use the remaining oil in the pan, add in the diced taro and stir fry on 2-3 minutes on medium high heat and add in 200 ml of chicken stock, season with the ingredients shown and add on a cover and steam on medium low heat until the taro is totally cooked through, turn off the heat
Mash the taro up with a potato masher, if you prefer a more texture style, save 2-3 tablespoon of whole taro pieces to add back in later
Add the rice flour the wheat starch and water into a bowl and mix well, the reason for why we use wheat starch is to give the cake a very smooth texture, but if you can use just rice flour if you'd like
Place this bowl it to a pot of boiling water and stir while the water is boiling until the paste becomes thicker in texture but still remaining a liquid, turn off the heat and add in the mashed taro, mix well. if you had saved some taro chunks, add them in here too
Find a suitable container and oil the sides, pour the taro paste in and smooth off the top, if you like you can decorate the top with some cured meat, prawn or scallion, steam in a boiling steamer on medium high heat for 30-40 minutes, test with a chopstick if you can insert it in with no wet paste coming out it's ready
Remove the container and let it chill, make sure you slice it after it's cooled or else it will be sticky, you can eat it the way it is or panfry the slices