Taro Rice Cake, Two Ways
In the first episode of Season 3 of Cooking with Steam, we’re making two traditional taro cakes. First up: 芋粿巧 ōo-kué-khiáu, made from short grain peng lai rice, glutinous rice, and taro. The second is known simply as 芋頭糕 Taro Cakes; I blend whole long grain rice kernels with taro root, and keep some of the taro in matchstick shape, to introduce texture.
TARO STICKY RICE CAKE
芋粿巧
Recipe by Siang kháu Lū, as featured in Cooking with Steam
Serves 8-10
Ingredients
- 250 g Penglai Short-Grain Rice
- 50 g white glutinous rice
- 300 g taro root, peeled and shredded
- 25 g shallots, finely chopped
- 7 g salt (like Zhou Nan Frost Salt)
- 1 g white pepper
- Oil, as needed (like Dong He Peanut Oil)
Optional Garnish
- Taiwanese Pepper Salt*
- Cilantro, to taste
Equipment
- Blender
- Wok or frying pan
- Tatung Electric Steamer (Lisa uses the 11-cup, but either size works)
- Bamboo and Cypress Steamer (Lisa uses the 11-cup, but either size works)
Instructions
- In separate bowls, wash and soak both the penglai rice and the white glutinous rice for 3-4 hours.
- Drain each rice well, then add them both to a blender. Add water until it is about 2 cm above the level of the rice. Blend until smooth. Pour into a cloth bag and press out as much water as possible. Set aside for now.
- Crumble the pressed rice dough into a mixing bowl.
- Heat enough oil in a pan and fry the shallots until golden. Add the shredded taro and stir-fry until about half cooked. Season with salt and white pepper.
- Mix the taro mixture into the rice dough. Knead until combined. If it feels too dry, add a little hot water or oil.
- Divide into 8-10 portions and shape into crescent moons. Place into steamer basket lined with shell ginger leaves, parchment paper, or steamer cloth.
- Steam for 20-30 minutes.
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TARO CAKE
芋頭糕
By Siang kháu Lū
Serves 8-10
Ingredients
- 200 g Zailai Long-Grain Rice
- 2 tsp Dong He Peanut Oil (or other oil of choice)
- 1 tsp salt (like Zhou Nan Frost Salt)
- 1 tbsp Dong He Shallot Oil or homemade shallot oil
- ⅛ tsp white pepper
- 300 g water
- 80 g taro root
- 250 g taro root
Optional Garnishes
- Cilantro, to taste
- Nyonya Sauce, to taste
- Firewood Soy Paste, to taste
Equipment
- Blender
- Wok or frying pan
- 9x5” loaf pan
- Parchment paper or non-stick cooking spray
- Tatung Electric Steamer (Lisa uses the 11-cup, but either size works)
Instructions
- Wash the zailai rice thoroughly, cover in water, and soak for 4-6 hours.
- Peel the taro root, then divide into 250 g and 80 g pieces. Cut the 250 g piece into large chunks, then shred 80 g into matchstick fries.
- Fry the taro shreds in peanut or vegetable oil until softened, 2-3 minutes. Season with white pepper, stir in the shallot oil, then remove from heat. If using unseasoned homemade shallot oil, season with salt and sugar to taste.
- Strain the rice grains and pour into a high-powered blender like a Vitamix. Add the 250 g taro chunks, a quarter teaspoon salt, and water. Blend at high speed for roughly 4 minutes to make a smooth taro rice paste. You can also blend for a longer time to raise the temperature, which will prevent the starch and water from separating.
- Line a loaf pan with parchment paper, or grease it. Pour half of the taro rice batter into the mold.
- Place the mold in a Tatung steamer with boiling water in the outer pot. Steam over medium heat for 6 minutes. (To do this, preheat water in the outer pot until boiling, then time the steam and manually flip the Tatung’s lever, rather than relying on a set water measurement.)
- Meanwhile, mix the stir-fried taro shreds with some of the taro rice paste. Stir well. This step prevents the taro shreds and rice paste from separating.
- Take out the taro cake from the Tatung after steaming for 6 minutes. Score the top with a knife in several diagonal slashes. Spread the taro shreds on top of the cake, then pour in the remaining taro rice batter.
- Steam for 15-20 minutes (over medium heat if on a stovetop), until done. If done, a toothpick inserted into the cake will come out clean.
- Cool on a wire rack, then turn over the mold to remove the cake.
- Once cooled, you can slice the cake and eat it directly, or pan fry for a crispy treat.
- Serve with soy paste, Nyonya sauce, and a smattering of cilantro or any other garnish of your choice.
TAIWANESE PEPPER SALT
Ingredients
- 3 tbsp salt (like Zhou Nan Frost Salt)
- 5 tbsp ground white pepper
- 1½ tsp five spice powder
- ½ tsp Ve Wong MSG
