Taro Pudding Recipe

1 kg

4-6 cups

4

250 g

250 g

1/4 cup

60 g

2

1 tablespoon

Seasoning

1/4 teaspoon

1 1/2 tablespoon

1 teaspoon

2 tablespoons

Taro

Water

Chinese mushrooms

Rice flour

Chinese preserved pork or bacon

Oil

Dried shrimps

Chinese sausages (optional)

Chopped chives

Pepper

Salt

Five-spice powder

Sugar

• Peel and shred the taro.

• Heat the oil in a wok and sauté the taro until soft.

• Add the water and simmer for 15 minutes.

• Wash and soak the Chinese mushrooms and dried shrimps until soft.

• Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately.

• Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning.

• Sift in the flour and bind into a thick batter.

• Adjust the flavor to taste.

• Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour.

• Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives.

• Set aside to cool.

• Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown.

• Serve hot with oyster sauce.