Steamed Taro Cakes
Savory Steamed Taro Cake - makes one 8 inch round cake pan.
1 tbsp oil
1/2 pound pork, diced
3 Ounces portuguese sausage, diced
1/4 tsp five spice powder
1 tbsp rice wine
1/2 tsp salt
2 cups diced taro (substitute white sweet potato if taro not available)
1/2 cup chicken stock
1 cup cake flour, sifted
1/4 cup cornstarch
1 1/2 cup chicken stock
1/4 cup spring onions
1 tbsp toasted sesame seeds
In a frying pan, add oil. Stir fry pork and sausage until pork turns gray.
Add salt, five spice powder and wine. Stir fry until sauce reduces, transfer into a bowl and set aside.
In the same pan stir fry sweet potato, add 1/2 cup of chicken broth.
Cover, bring to boil, turn temperature to medium heat and cook for 5 minutes or until the stock has reduced. Remove and allow to cool.
In a bowl combine cake flour, cornstarch and chicken stock. Mix thoroughly making sure there are no lumps.
Lightly greased the cake pan. Scatter half of sweet potato and meat filling.
Cover with cake mixture. Repeat process until pan is full, ending with meat mixture.
Steam for 1/2 hour. When cake is done, sprinkle spring onions and sesame seeds.
Allow cake to cool before slicing.