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Taro Cake 芋頭糕

Taro Cake 芋頭糕

Chinese dim sum Taro Cake 芋頭糕
Prep Time 15 mins
Cook Time 15 mins
Time to Pressurize 10 mins
Total Time 40 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Chinese
Servings 6

Ingredients
  

  • cups Taro 1/2" cubes
  • 1 cup Rice Flour
  • 1 ¾ cup Liquid/Water
  • 1 Chinese Sausage diced
  • 3 Shitake Mushrooms soaked and diced
  • ¼ piece Chinese Pork Belly, 1/4" slices about 1/4 cup
  • ¾ teaspoon Five Spice
  • ¾ teaspoon Salt

Instructions
 

  • (Optional) Pan fry / Saute in Instant Pot the Chinese sausage, pork belly. Add in the mushrooms, taro, 5 spice and 1/4 teaspoon of the salt. Remove into bowl.
  • Mix rice flour, water and remaining salt.
  • Add pan fried / sauteed ingredients to flour mixture and combine.
  • Open Instant Pot. Place trivet and 1-1.5 cups of water, then tray of batter into Instant Pot liner.
  • Close Instant Pot. Select Pressure Cook, high pressure cooking, for 15 minutes
  • When done, quick release. Let Taro Cake 芋頭糕 sit for 10 minutes or until any excess water has soaked back into the taro cake.

Video

Notes

  • Fits 1 Round Pan 6.5"-7" diameter and 2" high. Or you can use 2 Rectangle Pans 4"x6" and 2" high.
  • If steaming from stove top, make sure the water is boiling, then steam on high for 45 minutes.  This allows the taro to cook thoroughly
  • Let the taro cake 芋頭糕 rest for 10 minutes when done.
  • To pan fry, add some oil to pan and fry sliced cake on both sides.  You can pan fry from your stove top or use the saute button from the Instant Pot.