Tuesday, 18 March 2014

Steamed taro cakes / Yam cakes

Many of you may eat your steamed taro cakes pan fried with a bit of oil so this version is a lot healthier for you without taking away from the flavour.  You need to eat these cakes with the topping as it gives it the beautiful savoury taste these cakes are famous for.  Taro is a vegetable that can be found in some supermarkets and all Asian shops.  I like to eat mine with chopped chilli (the hotter the better!) in soy sauce for my dipping sauce.  It looks like a long recipe but it really is simple... trust me!
Makes about 16 cakes

Taro Cake Ingredients
- 325g cold water
- 250g rice flour
- 2 tbs corn flour
- 2 tbs Tapioca flour 
- 1 tsp salt
-1 tsp chicken powder
- pepper to taste
- 300g fresh taro roughly chopped 
- 2 cloves of garlic 
- 50g rice brain oil
- 450g water (doesn't matter the temperature)
- 1.5L of hot water (to steam)

Tara Cake Method
- Mix cold water, rice flour, corn flour, tapioca flour, salt, chicken powder and pepper together in a bowl (not TM bowl) and set a side
- Chop taro in the TM bowl on speed 5 for 2 seconds and set aside
- Chop garlic on speed 5 for 2 seconds then add oil to saute on Varoma temperature, speed 2 for 3 minutes with the MC off
- Add chopped taro and cooked for an additional 2 mins on 100 degrees on speed 2 
- Pour 450g water and cook on 100 degrees for 5 minutes, speed 2
- Pour the flour mixture (from the first step which should be in a separate bowl) into TM bowl and mix for 5 seconds on speed 4
- Pour mixture into the mini foil baking pans and arrange in Varoma
- Pour 1.5 litres of hot water into a clean TM bowl and steam cakes for 30 mins on Varoma temperature, speed 4, or until cooked
- Remove taro cakes from the Varoma and allow it to cool (approx 15 minutes) while you cook the topping.

Topping Ingredients
- 4 dried Chinese mushrooms (soaked in hot water for 10 mins with stalks removed)
- 30g dried shrimp (soaked in the hot water for 10 mins)
- 1 garlic clove 
- 30g of oil 
- 1 Tbsp soy sauce/tamari
-1/2 tsp chicken stock
-1/4 tsp  sugar
- 1 Chinese sausage (omit for a gluten free option)
- Coriander, spring-onions and chili to garnish

Topping Method
- Chop soaked mushrooms and shrimp for 4 seconds on speed 4 then set aside
- Chop garlic for 1-2 seconds on speed 5 then add oil to saute on Varoma temperature, 2 minutes on speed 2 with the MC off
- Add in the chopped mushrooms and shrimps (and chinese sausage if using) as well as the seasoning ingredients (soy sauce/tamari, chicken stock and sugar) and cook on Varoma temperature for another 5 mins on speed 2, MC off.
- Put topping on the steamed taro cakes garnish with coriander, spring onions and chili

And enjoy!


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