Taro Rice Cake
In Taiwan, taro is being used a lot in sweet or savory dishes, such as taro rice noodles, taro cake, taro pastry, etc. Soft and smooth in texture, taro becomes well-loved food for many people. Today, we are going to make one of the popular Taiwanese snacks “Taro rice cake”. I promise that once you get a bite of it, you won’t be able to stop with its chewy texture and rich taro flavor.
- Countertop Blender
- Steam Cooker
- 300 g lotus root starch (Careful, Do not use lotus root starch which mixed with other starch. We need to use pure lotus root starch for this recipe)
- 500 g taro
- 100 g white sugar
- 400 g warm water
- Peeling and grate the taro first. (When peel the taro, you can wear gloves to avoid your hands are itchy. And you can grate by machine or hands are both ok.) Put taro shreds on a plate, and put them into the steam cooker (or rice cooker) to steam for 10 minutes.
- While taro shreds are steamed, put lotus root starch, white sugar, warm water, and 1/2 teaspoon salt in the blender, and then stir them until the batter is completely mixed. Place aside.
- After the taro shreds are cooked, pour the batter into a heat-resistant container. Add taro shreds in the container and stir well instantly. (We use the heat of taro to heat the batter, it can make taro shreds evenly spread in the batter.)
- Put the mixed batter into the steam cooker again and steam for 30 minutes. Take the taro rice cake out from the steam cooker and place it aside until it’s cool. (When you see the taro rice cake in a transparent condition, it’s a mean success.)
- Put the rice cake in the fridge for about 2 hours.
- Take the rice cake out of the fridge and cut it into about a 1-inch cube with an oiled knife.
- Heat the vegetable oil in a nonstick pan over medium heat. Fry the taro rice cake in the pan until the skin is evenly golden brown.
- Serve the Taro Rice Cake. (Enjoy it before it gets cold)