Steamed Taro Kuih (a.k.a. Steamed Yam Cake) is a savory Chinese dish made from taro and rice flour. Others ingredients such as dried shrimp, mushroom, Chinese sausage, fried shallot, etc. are added too depending on personal preference.
CHINESE VERSION: 蒸芋头糕
Steamed Taro Kuih (Chinese Or Kuih/Wu Tao Gou) | MyKitchen101en
Yields: 12 pieces
- 300 g taro (diced)
- 3/4 tsp fine salt
- 1 tbsp fine sugar
- 1/4 tsp pepper
- 1/2 tsp five spice powder
- 1 1/4 tsps chicken stock powder
- 540 g water from soaking ingredients
- 160 g rice flour
- 40 g wheat starch
- 80 g shallot (thinly sliced)
- 60 g dried shrimp (soaked & chopped)
- 20 g mushroom (soaked & diced)
- 1 stalk spring onion (chopped)
- 1 pc red chili (diced)
1 Steam taro for 10 minutes until softened.
2 Mash 100 g of steamed taro with fork, add in salt, sugar, pepper, five spice powder, chicken stock and water from soaking ingredients, mix well. Combine rice flour and wheat starch, sift into mixture, mix until well blended.
3 Add shallot to 150 g of cooking oil, bring to the boil, cook over medium heat until lightly browned. Off the heat, continue to stir until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.
4 Heat up 4 tbsps of oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom and 200 g of steamed taro, cook for another 3 minutes until fragrant.
5 Add in mixture, mix until combined.
6 Cook over medium-low heat until thickened.
7 Pour batter into 9″ x 6″ rectangle baking tray (coat with oil and line with baking paper), smooth the surface with wet spatula.
8 Steam over medium heat for 40 minutes.
9 Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing from steamer.
10 Set aside to cool completely before unmoulding.
11 Garnish with fried shallot after unmoulding.