Recipe for Semi-Cooked Taro Cake
During the Mid-Autumn Festival, families celebrate together, and taro cake is a festive delicacy that we would like to share with everyone.
Materials
| Glutinous rice flour | 500g |
| Water | 1500g |
| Pork | 250g |
| Mushrooms | 20g |
| Cabbage | 100g |
| Carrot | 100g |
| Soy sauce | to taste |
| Chicken essence | to taste |
How To Make
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Glutinous rice flour available in the market.
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Bring 750 grams of water to a boil.
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Dilute 500 grams of glutinous rice flour with 750 grams of water.
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Once the water is boiling, ladle four spoonfuls of the rice batter into the pot and stir until smooth.
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Combine the smooth rice batter back into the original batter mixture and stir until semi-cooked.
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Add the semi-cooked batter to sautéed taro and mix well, then pour into a steaming tray. Steam for forty minutes.
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Chop pork, mushrooms, cabbage, and carrots into small pieces. Stir-fry with soy sauce and chicken essence, then spread on top of the steamed taro cake.
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All done, enjoy your delicious taro cake!
