Taro Cake

My take on a classic dim sum dish. Serve with XO sauce for the ultimate bite (check my profile for an amazing XO sauce recipe).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice taro, chinese sausage, mushrooms, and onions into 0.5 cm cubes. Mince garlic.

Step 2

Saute diced ingredients in a wok on medium heat until fat renders from the sausage and the onions are translucent, about 3 min. Remove from the wok and set aside.

Step 3

Add taro, sugar, soy sauce, shaoxing wine, salt, five spice, miso, and water – cook until taro is soft and water is almost evaporated.

Step 4

In a parchment lined 9” x 9” baking pan, combine the taro, sautéed ingredients, and rice flour mixture and mix to evenly distribute.

Step 5

Cover with plastic wrap and steam for 30 minutes then cool in refrigerator for at least 4 hours.

Step 6

Cut taro cake into 12 even rectangles and sauté each side over medium heat until golden brown. Serve with XO sauce (check my profile for a recipe) and enjoy!

Step 7

Rehydrate dried shiitake mushrooms in cold water for at least 3 hours and strain. Reserving the liquid. You can save the mushrooms for another dish or dice them and add them to this dish.

Step 8

Combine the mushroom liquid with rice flour, salt and white pepper. Mix until fully incorporated.