Taro cake is a must-have pastry for Cantonese people on a daily or holiday season. It is also a popular pastry in Guangdong morning tea.
Prepare the materials, peel the taro, wash the wax with warm water, and puff the shrimps and clouds.
Cut the waxy taste, cloud ear, shrimp, diced or cut into pieces.
Mix sticky rice flour and water into a slurry for use.
In a hot oil pan, add a little oil to the bacon.
Then pour the steamed bread, shrimp rice grains, and cloud ear granules into the stir fry, add the appropriate amount of salt, continue to fry evenly, stir fry until the smell of the fragrant smell.
Spread the sauteed material to the bottom of the oiled cake pan and flatten it.
Pour the previously prepared slurry into the cake pan evenly, and then gently shake the cake plate, it will be smooth.
After boiling in the steamer, put it into the cake pan, cover the lid, continue to steam for 15 minutes, and steam for 15 minutes.
During the steaming process, the white sesame seeds are sauteed and the chopped green onions are processed.
When the time is up, the fragrant steamed buns are out of the pan.
Remove and sprinkle with sesame and chopped green onion.
After chilling, cut into pieces and steam or fry them when you eat them.
1. The steaming time is adjusted according to the size or thickness of the container. (The container is about 12 inches in the figure) 2. It is best to use stainless steel or metal containers. 3, the steamed bread made by the steamed bread is more fragrant. 4, Jiayun ear can increase the crunchy taste, and some people like to add mushrooms. 5, the powder should not be too thin, otherwise the steamed taro cake will be very sticky, affecting the taste. When mixing, use chopsticks to lift, and the slurry will slowly flow down. 6, fried and eat more fragrant!