Taro Cake
A Vegetarian Taro Cake Alternative
This is a twist on the classic taro cake recipe. Because vegetarians are unable to eat most taro cake dishes, this recipe replaces meat with five types of beans. The beans are specially picked to give the taro cake a similar color and texture to those made with meat, and give the cake its deliciously distinct flavor.
The Best Taro Cakes in Guangzhou
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Ingredients
- 2 pounds (900 grams) taro flakes
- 2 pounds (900 grams) taro, diced
- 1/2 cup (75 grams) red kidney beans, soaked for 4 hours
- 3/8 cup (75 grams) chick peas, soaked for 4 hours
- 3/8 cup (75 grams) lentils, soaked for 30 minutes
- 3/8 cup (75 grams) red beans, soaked for 4 hours
- 1/3 cup (75 grams) mung beans, soaked for 4 hours
- 3 cups (600 grams) sticky rice
- 2 ½ cups (300 grams) millet flour
- 10 cups water, used to soak the beans
- 5 cups water, used to mix flour
Seasonings
- 2 tablespoons (30 grams) salt
- 1/3 cup (75 grams) chicken bouillon powder
- ½ cup (115 grams) sugar
- ½ cup (115 grams) sesame oil
- 2 teaspoons ground pepper
- 1 tablespoon five spices powder, used with diced taro
Cooking Directions
- Stew the five types of bean in water, under high heat for 1 hour or until soft and tender. Keep warm.
- Deep-fry the diced taro until golden-brown, then mix with five spices powder.
- Steam the taro flakes under high heat until soft. This should take about 20 minutes. Compress the softened flakes after removing.
- Mix the compressed flakes together with the remaining seasonings. Bring water to boil and add in the taro flakes, stirring until a starchy consistency is achieved.
- Mix the stewed beans and their water together with the starchy taro flake mixture. Add the fried taro, and pour into a cake pan. Steam the cake for 1 hour and 10 minutes, and allow to cool before slicing.
- Tip: The beans must be soaked prior to using in this recipe. If not at their maximum moisture content they are at risk of drying out while the cake is steaming.