Traditional Taro Cake (芋头糕)

Name: Traditional Taro Cake (芋头糕)
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 350 g Taro; 100 g Shallots; 15 g Dried shrimp; 1 piece Chinese liver sausage; 100 g Rice flour; 20 g Wheat starch; 300 ml Water; 2 tbsp Shallot oil; 0.5 tsp Five-spice powder; 0.5 tsp Salt; 0.5 tsp Sugar; 0.5 tsp MSG; 0.25 tsp White pepper; 1 stalk Scallions; 1 piece Red chili

A classic Chinese taro cake recipe, featuring a rich taro flavor, crispy fried shallots, savory dried shrimp, and aromatic Chinese liver sausage. This recipe focuses on achieving a soft, fragrant, and slightly chewy texture, reminiscent of traditional homemade taro cakes.

1h 30m 6 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

224

Calories

Protein

33g

Carbs

Fat

Scale recipe

6 servings

Original recipe

Ingredients15 items

Produce

🍠Taro350 g

🧅Shallots100 g

🌿Scallions1 stalk

🌶️Red chili1 piece

Meat

🥓Chinese liver sausage1 piece

Seafood

🦐Dried shrimp15 g

Pantry

🍚Rice flour100 g

🌾Wheat starch20 g

🧅Shallot oil2 tbsp

🍬Sugar½ tsp

Spices

🌶️Five-spice powder½ tsp

🧂Salt½ tsp

✨MSG½ tsp

🌶️White pepper¼ tsp

Beverages

💧Water300 ml

Instructions

1
Peel the taro and cut it into 1-inch cubes. Place the taro cubes in a heatproof dish.
2
Steam the taro cubes over boiling water for 15-20 minutes until they are fork-tender.
20:00 timer
3
Once steamed, remove the taro and roughly mash it with a fork.
4
Thinly slice the shallots. Heat enough oil (approximately 2 tablespoons) in a pan and fry the shallots until they are golden brown and crispy. Remove the fried shallots and set aside. Keep the shallot oil in the pan.
5
Soak the dried shrimp in hot water for 5-10 minutes until softened. Drain and finely chop them.
6
Dice the Chinese liver sausage into small pieces.
7
In a bowl, combine the rice flour and wheat starch. Gradually add 300ml of water, stirring until a smooth batter forms.
8
Heat 2 tablespoons of the reserved shallot oil in a pan. Add the chopped dried shrimp and stir-fry until fragrant.
9
Add the diced Chinese sausage to the pan and continue to stir-fry until fragrant and slightly rendered.
10
Turn off the heat. Add five-spice powder, salt, sugar, MSG, and white pepper to the pan. Stir well to combine the seasonings with the shrimp and sausage.
11
Add the mashed taro to the pan with the sautéed aromatics. Turn the heat to low and stir-fry for 1-2 minutes until the taro is fragrant.
2:00 timer
12
Turn off the heat. Pour the prepared flour batter into the taro mixture. Stir continuously until everything is well combined and forms a thick, uniform paste.
13
Lightly grease a steaming tray with some of the reserved shallot oil.
14
Transfer the taro paste into the prepared steaming tray and spread it evenly.
15
Place the tray in a steamer over high boiling water. Steam for 30-45 minutes (30 minutes for a thin layer, 45 minutes for a thicker layer) until cooked through and firm.
45:00 timer
16
Remove the taro cake from the steamer and let it cool down for at least 20-30 minutes to allow it to set and firm up.
30:00 timer
17
While the cake is cooling, chop the scallions and slice the red chili for garnish.
18
Once cooled and set, cut the taro cake into desired pieces. Garnish with chopped scallions, sliced red chili, and the reserved fried shallots.

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Cuisinechinese