If you make Steamed Taro Kuih using rice flour, you will need to add some wheat starch to adjust the texture. If you can’t get rice flour or wheat starch, you may still make this delicious kuih using uncooked white rice. Bear in mind that it is white rice/beras putih (this recipe uses white rice such as Cap Rambutan, which is cheaper), NOT fragrant rice/Jasmine rice/beras wangi.
CHINESE VERSION: 蒸芋头糕 (白米版，不是香米)
Steamed Taro Kuih (White Rice Version, NOT Fragrant/Jasmine Rice) | MyKitchen101en
Yields: 25 pieces
- 125 g + 250 g taro (diced)
- 100 g shallot
- 75 g dried shrimp (soaked & drained, keep the water)
- 25 g mushroom (soaked & drained, keep the water)
- 250 g uncooked white rice (NOT fragrant rice/Jasmine rice) (keep refrigerated, soak overnight)
- 125 g + 550 g water from soaking ingredients
- 1 tsp fine salt
- 4 tsps fine sugar
- 1/3 tsp ground white pepper
- 2/3 tsp five spice powder
- 1 1/4 tsps chicken stock powder
- 1 stalk spring onion (chopped)
- 2 pcs red chili (diced)
1 Divide taro into 125 g and 250 g, steam over medium heat for 15-20 minutes, or until softened.
2 Slice shallot thinly. Finely chop soaked dried shrimp. Cut soaked mushroom into small pieces.
3 Drain soaked white rice (NOT fragrant rice/beras wangi).
4 Put white rice into blender, add in 125 g of water from soaking ingredients, blend over high speed for about 3 minutes until fine. Add in 550 g of water from soaking ingredients, 125 g of steamed taro, salt, sugar, ground white pepper and five spice powder, blend until well mixed. (Reminder: If the water from soaking ingredients is not enough, top up with plain water. Stop a few times during blending to prevent overheating of machine.)
5 Add shallot to 200 g of cooking oil, mix well. Cook over medium-high heat until lightly browned. Off the heat, continue to cook with residual heat until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.
6 Heat up 5 tbsps of oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom and 250 g of steamed taro, cook for another 3 minutes until fragrant.
7 Off the heat, add in rice mixture gradually, mix until combined.
8 Cook over medium heat until thickened.
9 Pour batter into 8-inch/20-cm square baking pan (coat with oil and line with baking paper), smooth the surface with wet spatula.
10 Steam over medium heat for 45 minutes.
11 Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing from steamer.
12 Set aside to cool completely before unmoulding.
13 Cut into pieces using plastic knife after unmoulding.
14 Garnish with some fried shallot before serving.