3 cups of rice flour (mix with 3 cups of water, stir well)
1 packet of diced preserved turnip (soak in water for 5 minutes, drain and set aside)
1 1/2 cups of ready-made fried shiitake strips/香脆丝 xiang cui si
1 tablespoon of five-spice powder
1 tablespoon of salt
1 tablespoon of sugar
1/2 tablespoon of soy sauce
Taro cake = Stir-fry diced taro + five-spice powder + salt + sugar + soy sauce in 1 cup of heated oil. Add rice flour, mix well and stir-fry until nearly absorbed. Immediately, dish out and lay onto a baking pan. Smooth the surface, add some water and smooth again. Steam for 25 minutes.
Topping = Stir-fry diced preserved turnip + fried shiitake strips in 1 cup of heated oil. Dish out, cool and grind in a blender.
Top the taro cake with ground turnip and shiitake when it’s cool.
Lastly, cut the taro cake into diamond shapes and serve with chili sauce.
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