Taro, a Savory Root

There’re numerous Chinese delicacies cooked with taros, ranging from staple dishes to dessert and even dim sum. Cooked taro can be added to soups, stews and other braised dishes. Fatty ingredients such as pork and duck are traditionally cooked with taro because it absorbs the fat and flavor without being too greasy. One of the famous Chinese family dishes with taro is stewed duck with taro.

Chinese taro is also used in sweet dishes, such as puddings, or combined with sago and creamy coconut milk. It is also a favorite deep-fried item, especially on a dim sum menu. Among the most acclaimed dim sum dishes cooked with taro are fried taro puff and taro cake. Taro cake is also a special food for the celebration of Chinese New Year, with its sweetness symbolizing a rich and sweet life, and its round shape signifying family reunion. 

1.500 g taro, shredded
2.540 ml Water
3.8 pieces dried mushrooms
4.165 g rice flour
5.55 g glutinous rice flour
6.4 tablespoon onion fritters

1.1 tablespoon vegetable oil
2.2/3 teaspoon white pepper powder
3.1 teaspoon salt
4.2 tablespoon light soya sauce
5.1 teaspoon chicken powder

1.Place flours and water in a bowl, mix well and set aside. Line the steamer with tin foil and lightly brush with oil.
2.Heat up a wok with oil, stir fry the shredded mushrooms until fragrant. Add in taro shreds and seasoning, stir until all the ingredients well combined.
3.Gradually pour in the flour mixture and stir to produce a thick batter. Turn off the heat and pour the batter into the prepared steamer. Steam over the high heat for 40 minutes.
4.Slice after cooling down and pan-fry till the both sides turn golden and serve with chili sauce.