Taro Cake

Yield 6 servings


400g taro, peeled, steamed until fork tender, about 30 minutes
4 pcs dried shiitake mushrooms, rehydrated (soak in hot water) and chopped coarsely
2 cloves garlic, minced
1-inch knob ginger, grated
1 pc carrot, cut into small dice
3 stalks chives or onion leeks, chopped
1/4 cup glutinous rice flour, mixed with 1/8 cup water (you can also use the mushroom soaking water for more flavor)
1-2 tbsp soy sauce
1 tbsp sesame oil
To taste salt
To taste white pepper
As needed coconut oil for frying


  1. Mash the taro with a fork, you can leave big chunks for texture. Set aside in a bowl.
  2. In a pan, heat 1 tbsp coconut oil and sauté the mushrooms until caramelized. Add garlic and ginger and cook until aromatic. Stir in the carrots. Season with salt and pepper. Turn off the heat and mix in the chives/leeks. Add to the bowl of mashed taro.
  3. In a bowl, combine soy sauce and sesame oil to the glutinous rice mixture. Mix well until you have a thick batter. Add more water if too thick or rice flour if too thin. Consistency should be like a thick pancake batter.
  4. Pour in a greased loaf or cake pan, steam until set, about 30 to 45 minutes. Let it cool completely and place in your fridge covered. Let it set for 2 hours or overnight.
  5. Cut into 1″ portions and fry both sides in hot oil until golden brown.
  6. To serve, sprinkle more chopped chives and black sesame seeds. Serve with some sriracha or make a sweet-soy-sesame dipping sauce.

Note: You can add other ingredients in your batter like dried shrimps, sausages, etc. Be adventurous!


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