Vegetarian Taro Cake
A savory taro cake made with taro, rice flour, shiitake mushrooms, and vegetarian Chinese sausage, then fried and steamed.
Ingredients
taro (group B, peeled, washed, diced, deep-fried)
1
dried shiitake mushrooms (group C, soaked until soft, stems removed, washed, diced)
5
vegetarian sausage (group C, diced)
2
vegetarian fish roe (group C)
100 g
rice flour (group A)
500 g
wheat starch (group A)
45 g
water (group A)
500 ml
salt (seasoning)
1 tsp
fine sugar (seasoning)
1 tsp
shiitake mushroom powder (seasoning)
1 tsp
pepper powder (seasoning)
1 tbsp
herbal powder (seasoning)
1 tsp
sesame oil (seasoning)
2 tbsp
water (seasoning)
700 ml
Instructions
1
Step 1
Peel and wash material B, then cut into small dice.
2
Step 2
Soak dried shiitake mushrooms in clean water until soft, remove stems, wash, then dice together with the vegetarian sausage.
3
Step 3
Deep-fry the diced taro in hot oil until cooked, remove from oil and drain thoroughly. Stir-fry with material C until fragrant, then add seasonings and bring to a boil.
4
Step 4
Mix material A thoroughly until uniform, add to the ingredients from step 3, stir continuously while cooking until the mixture forms a thick paste, then turn off the heat.
5
Step 5
Pour the evenly mixed cake batter into a square baking dish and smooth the surface. Place in a steamer and steam over high heat for approximately 40 minutes. Remove and let cool before serving.
