What is taro cake? Some northerners may not be familiar with it, but for Guangzhou people, it is a delicacy. Taro cake is mainly cooked with rice flour, taro, dried shrimps, mushrooms, sausages and bacon. It is a Han nationality specialty cake in the Chaoshan area of ??Guangzhou. So, what are the ways to make this delicious pastry? Let’s find out together!

Method 1:

Ingredients: 300 grams of taro, 130 grams of rice flour, 20 grams of starch powder, 2 tablespoons of salad oil, 300 ml of boiling water, 1 teaspoon of salt, fine sugar 1 teaspoon, 1/2 teaspoon white pepper, 15 grams shallot paste

Recipe method:

1. Sift the rice flour and starch powder into a glass bowl, and add all seasonings Mix the ingredients and salad oil, then add 300 ml of boiling water;

2. Stir quickly in the glass bowl of method 1 to form a paste;

3. Add the fried shallots in method 2 Stir the rice milk evenly again in a bowl;

4. Peel and wash the taro, then cut into thin strips and set aside;

5. Add the taro shreds to the rice in step 3 Stir the slurry evenly to form a taro silk paste;

6. Heat the water in the steamer, put the grinding tool into the steamer, cover it with clean gauze, and pour in the taro silk paste from step 5;

7. Method 6: Smooth the taro paste in the steamer, cover the pot, and steam over high heat for about 40 minutes;

8. Take out the steamed taro cake and let it cool, then cut it into pieces The block can be in the shape of a rectangular block.

Method 2:

Ingredients: 2500 grams of taro, 1000 grams of rice, 50 grams of dried shrimps, 25 grams of five-spice powder, 25 grams of green onions, 10 grams of pepper, 30 grams of salt

Recipe:

1. Soak rice (rice) in water for 1 hour and 30 minutes, wash and grind into a slurry, about 2500 grams;

2. Choose taro with good starch, cut it into small pieces, and put it in a basin;

3. Add 1250 grams of slurry to the taro grains, mix well with salt, pepper, and five-spice powder, and pour it on a mat. Place a damp cloth on a steamer;

4. Bring a pot of boiling water to a boil, put it into the steamer and steam for about 40 minutes, until the taro kernels are cooked;

5. Use a shovel to flatten the cake surface. Then add the remaining slurry to 250 ml of water, mix well, pour it on the cake surface, and continue to steam for 10 minutes;

6. Sprinkle the dried shrimps and chopped green onions on the cake surface and steam for about 2 minutes, take it out to dry Cool;

7. Cut the cooled steamed cake into about 30 pieces;

8. Reheat or fry it when eating.