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.
- ~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
- Cheese grater (food processor preferred with grating)
- Large mixing bowl(s)
- Pie containers
- Large, heavy-duty, multi-layered steamer
Part 1: Taro
- Grate the peeled big taro into its own large mixing container.
- 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
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).
Part 3: Seasoned Pork Preparation
- To the saved canola oil from Part 2, place the 2 slices of ginger and fry them until golden brown. Separate ginger.
- Into the large wok containing the canola oil now with Ginger essence, place the 2.0 lbs. of lean ground pork. Stir.
- 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
Part V: Mixing the Components of Taro Cake
- Take the finished pork from Figure 5 and add it to the heterogeneous taro liquid mixture in Figure 2.
- Mix well.
Part 5: Pouring into Containers for Steaming