Taro is a root vegetable and can be cooked in a similar fashion as potato, but taro has better nutritional qualities. Taro has a low Glycemic Index (GI) and almost three times the dietary fiber, meaning that it effects blood sugar levels slowly. Eating a diet of low GI foods can also help prevent diabetes. Taro is nutritious, and is an excellent source of potassium, which is an essential mineral for many bodily functions. Taro also contains calcium, vitamin C, E and Bs, as well as magnesium, manganese and copper.
This delicious taro cake was inspried by the Cantonese turnip cake. Hope that you will love it as much as I do.
Prepare Time: 25 minutes
Cook time: 45+10 minutes
Serves: 10 servings
1) 1 large taro root 500 g (Picture 1);
2) 1 1/2 Chinese sausages cut into small pieces, 2 tbsp dried shrimp soaked in warm water then strained;
3) 1 tbsp olive oil, 1 tsp minced ginger, 3 tbsp finely chopped green onion;
4) 1+1/3 tsp salt, 1/2 tsp sugar, ¼ tsp chicken broth mix;
5) 1+1/3 cups rice flour (180g), 2 cups water (475g);
6) 3 tbsp olive oil.
1: Picture 2 shows the cross section of taro root. Peel and shred taro root. Cut dried shrimp and Chinese sausage into small pieces.
2: Heat 1 tbsp olive oil over medium-high heat in a non-stick sauté pan Sauté green onion and ginger for a minute. Add chopped sausage and dried shrimp, cook for another minute (Picture 3). Add shredded taro root and cook for 1~2 minutes (Picture 4). Then add all ingredients of Ingredient 4) and cook for 2 minutes. Set aside to cool.
4: Fill water to 2-cup mark in the InstantPot pressure cooker. Place the glass container on the steam rack inside the InstantPot (Picture 8). Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 40 minutes of cooking time. When it is done, wait for another 10 minutes. Slowly release the pressure then open the lid. Take out the steamed taro cake and set aside to cool. Cover the lid and chill in the fridge for a few hours.
5: Use a knife to loosen the taro cake along the edges. Turn the container upside down and pry out the taro cake. Slice the cake into 4 mm thickness (Picture 9). Heat 1 tbsp oil over medium heat in a non-stick sauté pan. Pan fry 1/3 of taro cake (Picture 10) until both sides turn light brown. Transfer to a serving plate and serve immediately.