What you need to know
A specialty hailing from Tainan, southern Taiwan, this dish is best served hot.
By Linda Lin
Ingredients for the taro cake
- 2 pounds shredded taro
- 1 tablespoon flour
- 1 tablespoon potato flour
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Ingredients for the meat sauce
- Minced pork meat
- Mushrooms
- Dried shrimp
- Fried shallots
Toppings
- 1/4 cup shredded carrot
- Cilantro
Equipment and other things
- Steamer
- Grater/shredder with large holes or food processor with shredding disc
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0. The prep area prior to cooking.
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1. Shred taro to pieces — careful with those fingers!
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2. Add dry ingredients to taro and mix until it feels like it's sticking together.
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3. Line a bowl with parchment paper, pour in taro mixture, and lightly compress.
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4. Top with meat mixture, carrots and fried shallots.
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5. Steam for approximately 30 minutes. Make sure to bring the water to a boil before inserting the bowl.
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6. Sprinkle with chopped cilantro and enjoy!
This article was originally published on taiwaneseculture.org as "Shredded Taro Cake."
Editor: Olivia Yang
