Taro Cake

There are many variations on making the Taro Cake and I wanted to share my dad's recipe. If you're following and needs help, don't hesitate to contact me. The portions are family-sized, each batch in a pan feeds five adults, and the remaining batches in the pan could be saved throughout the week. When placed in the refrigerator, Taro Cake lasts about two weeks.


Ingredients

  • ~1.610 lbs. peeled big taro
  • 2-16 oz. regular rice flour
  • ½-16 oz. glutinous rice flour
  • 2-Ginger slices
  • ½-thinly sliced, medium onion
  • ~2.0-lbs. lean ground pork
  • 12-cups chicken broth
  • Salt and pepper
  • Chinese 5-spice powder
  • Soy sauce
  • Canola oil


Materials

  • Cheese grater (food processor preferred with grating)
  • Large mixing bowl(s)
  • Pie containers
  • Large, heavy-duty, multi-layered steamer
  • Wok


Part 1: Taro

Figure 1: Grated taro in steel, bowl.
  1. Grate the peeled big taro into its own large mixing container.
  2. Add into the large mixing bowl with grated taro:
  • 1 teaspoon of sea salt
  • ½ teaspoon of pepper
  • 1 tablespoon of sugar
  • 2 16-oz rice flour
  • ½ 16-oz glutinous rice flour
  • 12-cups of chicken broth
Figure 2: Heterogeneous mixture of taro, chicken broth, and seasonings. Use a whisk to mix.


Part 2: Sauteed (Deep-Fried) Onions

Deep-fry the thinly-sliced onion into 3-cups of canola oil until crisp golden brown in a large wok. Save the oil for reuse in Part IV (pork preparation).

Figure 3: Deep-fried onions in its container bowl.


Part 3: Seasoned Pork Preparation

  1. To the saved canola oil from Part 2, place the 2 slices of ginger and fry them until golden brown. Separate ginger.
  2. Into the large wok containing the canola oil now with Ginger essence, place the 2.0 lbs. of lean ground pork. Stir.
  3. Add the following seasonings into the pork and cook until medium dark brown. Stir occasionally:
  • 4 tablespoon soy sauce
  • 1 tablespoon Chinese masala (5-Spice Powder)
  • 1 teaspoon salt
  • 1 teaspoon pepper
Figure 4: Pork with seasonings in wok.
Figure 5: Finished and cooked pork with seasonings placed in its bowl.


Part V: Mixing the Components of Taro Cake

  1. Take the finished pork from Figure 5 and add it to the heterogeneous taro liquid mixture in Figure 2.
  2. Mix well.
Figure 6: Heterogeneous mixture of pork and taro from Part V.
Figure 7: Contents of the mixture.


Part 5: Pouring into Containers for Steaming

Figure 8: Use two chop sticks to position the remaining two pie containers (top-most layer).
Figure 8: Use two chop sticks to position the remaining two pie containers (top-most layer).
Figure 9: Cover. Steam for 40 minutes. Use “chop stick” method to check for inner consistency. Poke the center with chop stick. If the consistency is liquid-y, Taro Cake isn’t ready. Steam for a few more minutes.
Figure 10: Top-most layer is ready.
Figure 11: Nom nom. Cut into thin slices and eat with your favorite sriracha sauce. Enjoy!

Categories: Burmese Cooking & Recipes

tan can cook taro cake

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