lunch · dairy-free · gluten-free
Taro cake (wu tau gou)
Savory steamed taro and rice flour cake with Chinese sausage and dried shrimp, sliced and pan-fried.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry shallot, sausage, shrimp and mushrooms in oil; add taro and stir-fry 5 minutes with seasonings.
-
2
Whisk rice flour, cornstarch and water.
-
3
Pour into the pan and stir over low heat until a thick paste forms.
-
4
Press into an oiled pan and steam 50 minutes; cool completely.
-
5
Slice and pan-fry until crisp.
