芋头糕 Taro Cake

[Ho Kwok Leung]

芋头糕
广东传统特色糕点小吃
芋头糕，是广东潮汕地区、广州、阳江、佛山等地的一种传统特色小吃，属于粤菜系，该小吃在香港和澳门地区的茶楼也有贩卖


食材
芋头2500克，
大米1000克，
虾米50克，
五香粉25克，
葱末25克，
胡椒粉25克，
盐50克。

烹饪方法
1.
将大米用清水浸泡1小时30分钟，洗净，磨成稀浆（约2500克)。
2.
选用淀粉性好的芋头，切成小粒，放在盆里，加入稀浆1250克，精盐、胡椒粉、五香粉搅匀，倒在垫有湿布的蒸笼上。
3.
旺火烧沸水锅，放入蒸笼蒸约40分钟，至芋粒熟，用铲子将糕面搪平，再将余下的稀浆加清水250克搅匀，倒在糕面上，续蒸10分钟；将虾米、葱末撒在糕面再蒸约2分钟，取出晾凉，切成约30块即可。食时再加热或用油煎。

特点
层次有度，软滑细腻，五香可口。


**Taro Cake**
**A Traditional Cantonese Specialty Snack**

Taro cake is a traditional delicacy from the Chaoshan region, Guangzhou, Yangjiang, Foshan, and other areas of Guangdong, belonging to Cantonese cuisine. It is also commonly served in teahouses in Hong Kong and Macau.

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**Ingredients**
- 2500g taro
- 1000g rice
- 50g dried shrimp
- 25g five-spice powder
- 25g chopped scallions
- 25g white pepper powder
- 50g salt

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**Cooking Method**
1. Soak the rice in water for 1 hour and 30 minutes. Rinse and grind into a thin batter (about 2500g).
2. Select starchy taro, cut into small cubes, and place in a bowl. Add 1250g of the batter, salt, white pepper powder, and five-spice powder. Mix well, then pour onto a wet cloth-lined steamer.
3. Bring water to a boil over high heat. Steam for 40 minutes until the taro cubes are tender. Use a spatula to flatten the surface. Mix the remaining batter with 250g of water, pour it over the cake, and continue steaming for 10 minutes. Sprinkle dried shrimp and chopped scallions on top, steam for another 2 minutes, then remove and let cool. Cut into 30 pieces. Reheat or pan-fry before serving.

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**Features**
Layered texture, soft and smooth, fragrant and savory with five-spice flavors.