Monday, January 17, 2011

Steamed Taro Cake (芋頭糕)



Ingredients:

700g taro (grated coarsely)

Seasoning:

1/2 tsp five-spiced powder
1 1/2 tsp sugar
2 tsp chicken stock granules
1 tsp salt
3/4 tsp pepper
3 tbsp cooking oil

Batter:

250g rice flour
40g wheat starch
30g tapioca flour
1.25 litre water

For topping: 

150g dried shrimps, washed and chopped
6 cloves garlic, finely minced
5 shallots, finely sliced
spring onion, sliced finely
ground toasted peanuts (optional)
chilli sauce

  • Heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps. Transfer to a bowl.
  • In a separate pan, mix  the rice flour, wheat starch, tapioca flour and water.  Stir to ensure there are no lumps in the mixture.  Then add in seasoning and stir well to combine. 
  • Cook batter over low heat until mixture thickens.  Add in grated taro.  Mix well.
  • Steam on high heat for about 45 - 55 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out). 
  • To serve, sprinkle with fried garlic, shallots,  dried shrimps and chopped spring onions.


Saturday, January 8, 2011

Steamed Radish Cake






Ingredients:

750g coarsely grated radish
100 ml water
100g dried shrimps, washed and chopped
5 cloves garlic, finely minced
4 shallots, sliced
oil (about 2 tbsp)
Optional:  Chinese sausage, dried mushroom - finely diced

Seasoning:

1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp chicken granules
2 tsp salt
1 tbsp sugar
pepper


Batter:

200g rice flour
20g wheat starch
20g corn starch
550ml water

  • Cook grated radish with 100ml water in a pot over low fire until radish turns translucent (about 10 - 15 minutes).  Set aside to cool. Squeeze out excess water from the radish.
  • Prepare the batter by mixing all the ingredients.  Set aside.
  • Heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps.  Add in the cooked radish, seasonings and the sauteed shallots and garlic.  Stir well to combine.
  • Lastly pour in the batter and cook until the mixture thickens.
  • Transfer the thicken batter into a greased pan and smooth the surface.  Steam on high heat for about 45 - 55 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out).

Note:  

Cake can be served as it is or pan fried and best eaten with chilly sauce.

Steamed Radish Cake






Ingredients:

750g coarsely grated radish
100 ml water
100g dried shrimps, washed and chopped
5 cloves garlic, finely minced
4 shallots, sliced
oil (about 2 tbsp)
Optional:  Chinese sausage, dried mushroom - finely diced

Seasoning:

1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp chicken granules
2 tsp salt
1 tbsp sugar
pepper


Batter:

200g rice flour
20g wheat starch
20g corn starch
550ml water

  • Cook grated radish with 100ml water in a pot over low fire until radish turns translucent (about 10 - 15 minutes).  Set aside to cool. Squeeze out excess water from the radish.
  • Prepare the batter by mixing all the ingredients.  Set aside.
  • Heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps.  Add in the cooked radish, seasonings and the sauteed shallots and garlic.  Stir well to combine.
  • Lastly pour in the batter and cook until the mixture thickens.
  • Transfer the thicken batter into a greased pan and smooth the surface.  Steam on high heat for about 45 - 55 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out).

Note:  

Cake can be served as it is or pan fried and best eaten with chilly sauce.
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