I have been sharing dessert cakes recently. Let’s make a savory cake today. This is the taro cake (Hokkien: Orh Kueh) that we often eat at home. The sequence of operations in the video is to make it easy for the learner to understand, in fact, you can adjust it yourself according to your preferences.
The main character of this cake is of course taro, so you have to choose more fragrant taro to make the taro cake taste delicious. If you have sensitive skin, it is recommended to wear gloves to peel and cut the taro. Otherwise, you will feel itchy when you touch the taro juice.
Wash the dried shrimps first, then add water to soak for about 30 minutes. Drain the soaked dried shrimps. The water used for soaking dried shrimps is the essence. Don’t throw it away, it can be used to cook taro later. Then, put it in a stone pounder or a blender and mash it. Pour the minced dried shrimps into a dry pan, sauté over low heat and sauté until fragrant. After being fried, put it in a bowl and let it cool for later use.
Fried Shallots and Shallot Oil
Cut the shallots into thin slices, add some salt and mix well after cutting. Then let it marinate for about 10 minutes. Salt can dehydrate food. The fried shallots will be salty, more crispy, and durable. Before frying the shallots, prepare the filter and kitchen towels. As soon as the shallots are fried, the oil must be drained and spread out to let cool. If you miss that important moment, the fried shallots will turn black and bitter.
The ratio of shallot to oil is about 1:2. If there is too little oil, it won’t fry in good. If there is too much oil, the fried shallot oil will not be fragrant. So this ratio is just balanced. To deep-fry the shallots, high heat is required. The whole process needs to be stirred from time to time to avoid scorching of the edges. When about 90% starts to light brown, you can start the pick it up. Then immediately pour it into the strainer, drain the oil, and then pour it on the kitchen towels, spread it out, and let it cool. Fried shallots can be put in a sealed container and can be stored for about two weeks. The remaining shallot oil can be used for noodles, stir-fry, and steamed fish. They are all delicious.
We use Thai Erawan brand rice flour, which is made from 100% rice. Different brands of rice flour have different water absorption properties, which will affect the texture of taro cakes. You may need to adjust the amount of water to achieve the texture you like. Also, stir the rice batter before putting it in the pan to avoid precipitation and unevenness.
Our taro cake may be different from your impression. This recipe was taught by my mother-in-law, and the taste will focus on taro, dried shrimp, and shallot oil. If you like the taro cake recipe we shared, welcome to share it with your relatives and friends~ Have a nice day!
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- 200 g Taro
- 20 g Dried Shrimps use 100g water to soak
- 3 Cloves Garlic
- 5 Shallots
- 2 tbsp Shallot Oil
- 1 Handful Of Spring Onion
- Soak the dried shrimps, mash them, and fry them until fragrant.
- Mince garlic, peel, and dice taro.
- After peeling and slicing shallots, add a little salt and mix well. Then deep fry with hot oil until the shallots are crisp, drain the oil, and let cool for later use. (shallot oil can be used for stir-fry vegetables or noodles)
- Mix the ingredients of the rice batter evenly and set aside.
- Sautee the garlic and taro with shallot oil until fragrant, then add some minced dried shrimps, fried shallots, and the water used to soak the dried shrimps and cook until the taro is cooked and soft.
- Then add rice batter and stir until it is sticky, then put it in a mold and steam for 30 minutes with medium heat.
- After steaming, let it cool. Finally, sprinkle with dried shrimps, chopped green onion, chopped chili, and fried shallots. Enjoy it.