Crispy Taro Cake

Crispy Taro Cake is a delightful Chinese baked dish featuring a golden, crunchy exterior and a soft, flavorful interior made from taro root. This Halal version is perfect for sharing and brings a unique taste to your dining table.

Ingredients

• Taro root - 250 grams
• Rice flour - 50 grams
• Cornstarch - 30 grams
• Water - 200 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spring onions - 2 stalks, finely chopped
• Mushrooms (shiitake or button) - 50 grams, diced
• Vegetable oil - 2 tablespoons (for frying)
• Sesame oil - 1 teaspoon

Steps

1. Peel the taro root and cut it into small cubes. Steam the cubes for about 15 minutes until soft.
2. In a bowl, mash the steamed taro until smooth, then add rice flour, cornstarch, water, salt, and black pepper. Mix until you have a thick batter.
3. Stir in the chopped spring onions and diced mushrooms into the taro mixture until evenly distributed.
4. Preheat the oven to 180°C (350°F).
5. Grease a baking dish with a little vegetable oil. Pour the taro mixture into the dish and spread it evenly.
6. Bake in the preheated oven for about 20-25 minutes or until the top is golden brown.
7. Remove from the oven and let it cool for a few minutes. Cut into squares or rectangles.
8. In a frying pan, heat the remaining vegetable oil over medium heat. Fry the taro cake pieces until crispy on both sides, about 3-4 minutes per side.
9. Drizzle with sesame oil before serving. Enjoy your crispy taro cake warm.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding digestion and promoting gut health.
• Low in cholesterol, making it a heart-friendly option.

Tags