Cherry & Dennis Helper Habitat

Cantonese Pan-Fried Taro Cake

廣東香煎芋頭糕

Cantonese Pan-Fried Taro Cake — finished dish

Total time: 140 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Taro, Chinese sausage and dried shrimp are steamed into a cake, then sliced and pan-fried crisp.

01

Ingredients

Main ingredients

700 g taro
250 g rice flour
120 g Chinese sausage
40 g dried shrimp
30 g dried shiitake mushrooms
600 ml water

Batter seasoning

1 tsp salt
1 tsp sugar
1 pinch white pepper
1 tsp five-spice powder
2 tbsp cooking oil

Cantonese Pan-Fried Taro Cake — ingredients

02

Tools

steamer
heatproof cake pan
frying pan
large bowl
knife
cutting board

Cantonese Pan-Fried Taro Cake — tools

03

Steps

Cantonese Pan-Fried Taro Cake — Soak the mushrooms and dried shrimp in warm water, drain and dice

Step 1

Soak the mushrooms and dried shrimp in warm water, drain and dice

Soak the mushrooms and dried shrimp in warm water, drain and dice.

Cantonese Pan-Fried Taro Cake — Peel the taro and cut it into one-centimetre cubes

Step 2

Peel the taro and cut it into one-centimetre cubes

Peel the taro and cut it into one-centimetre cubes.

Cantonese Pan-Fried Taro Cake — Dice the sausage and set it with the mushrooms and shrimp

Step 3

Dice the sausage and set it with the mushrooms and shrimp

Dice the sausage and set it with the mushrooms and shrimp.

Cantonese Pan-Fried Taro Cake — Heat one tablespoon of oil and fry the sausage, mushrooms and shrimp until fragrant

Step 4

Heat one tablespoon of oil and fry the sausage, mushrooms and shrimp until fragrant

Heat one tablespoon of oil and fry the sausage, mushrooms and shrimp until fragrant.

Cantonese Pan-Fried Taro Cake — Add the taro and fry for three minutes, then mix in the seasonings

Step 5

Add the taro and fry for three minutes, then mix in the seasonings

Add the taro and fry for three minutes, then mix in the seasonings.

Cantonese Pan-Fried Taro Cake — Whisk the rice flour and water into a smooth batter

Step 6

Whisk the rice flour and water into a smooth batter

Whisk the rice flour and water into a smooth batter.

Cantonese Pan-Fried Taro Cake — Fold the cooked taro mixture into the batter

Step 7

Fold the cooked taro mixture into the batter

Fold the cooked taro mixture into the batter.

Cantonese Pan-Fried Taro Cake — Oil the cake pan, pour in the taro batter and level the top

Step 8

Oil the cake pan, pour in the taro batter and level the top

Oil the cake pan, pour in the taro batter and level the top.

Cantonese Pan-Fried Taro Cake — Put the pan over boiling water and steam for forty minutes

Step 9

Put the pan over boiling water and steam for forty minutes

Put the pan over boiling water and steam for forty minutes.

Cantonese Pan-Fried Taro Cake — Remove the cake, cool it completely and cut into thick slices

Step 10

Remove the cake, cool it completely and cut into thick slices

Remove the cake, cool it completely and cut into thick slices.

Cantonese Pan-Fried Taro Cake — Heat the remaining oil in the frying pan and add the taro-cake slices

Step 11

Heat the remaining oil in the frying pan and add the taro-cake slices

Heat the remaining oil in the frying pan and add the taro-cake slices.

Cantonese Pan-Fried Taro Cake — Fry for three minutes per side until golden and crisp, then serve hot

Step 12

Fry for three minutes per side until golden and crisp, then serve hot

Fry for three minutes per side until golden and crisp, then serve hot.

Common mistakes

The cake will crumble if sliced before fully cool, so let it set first.

Tips

Wear gloves when handling raw taro if its sap irritates your skin.