This is what I made (beside ladu sengkuang and a choc mud cupcake) and brought over to my dad’s birthday bash.
Ingriedients
- 600g Taro (Yam/keladi)
- 340g Rice flour
- 50g Tapioca flour
- 1.2 litres water (divided into 2 portions)
- 4 dried mushrooms, soaked and minced
- dried shrimps, soaked and minced
- leek, thinly sliced
- 6 cloves of garlic, chopped
- salt, pepper and pinch of sugar
- 1/2 tsp Five spice powder
- a little chicken stock powder
- 6 tbsps cooking oil
For garnish
- deep fried shallots
- sliced spring onions
- sliced red chillis
Method
1) Skin taro, cubed
2) Mix rice flour and tapioca flour with 1 portion of water
3) stir fry garlic and dried shrimps till fragrant. Then add mushrooms and leek.
4) Put taro, the remaining portion of water, chicken stock powder, pepper, salt, sugar, five spice powder in a pot. Simmer till it boils. Reduce the heat
5) Lastly stir in flour solution from step (2). Remove from heat
6) Grease a tray, pour taro mixture and steam over high heat for 45 min or till cooked
7) Garnish with spring onions, red chillis and shallots before serving.
Posted by dragonmummy 
