Ying's ideas of easy Chinese home-cooking

Quick and Easy Taro Ricecake

快手芋泥小煎餅

I was given a huge taro and was thinking how to finish it. If you have read my previous recipes you would know taro is my favourite root vegetable. If you are a potato lover you must try taro. I have quite a few rice flour leftover after Chinese New Year. So no complicated ingredient is needed in this recipe. Unlike some of my ricecake recipes, this is a quick ricecake that you could casually make for breakfast. I like to make a few and keep in fridge, pan-fry the other morning. It shouldn’t be seasoned too much so that you could serve with syrup or hot sauce as you like.

I don’t use much rice flour in this recipe. What I want is to glue the taro into small flat cake shape. If you don’t have rice flour, just simply use glutinous rice flour, though that makes different texture. The ricecake would be stickier and chewier. All ingredients are commonly seen in any Asian grocery stores.

Ingredients – for 2-3 serving

  • Taro, peeled, 300g
  • Glutinous rice flour, 50g
  • Rice flour, 50g
  • Water, 4tbsp
  • Salt, 1/2tsp
  • Sugar, 2tbsp

How to do –
1. Taro chopped into chunks, steamed in high heat for 15mins till fully cooked. Taro is very starchy so better not poach in water, they would break apart easily;

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2. In a mixing bowl, mash the taro, seasoned with 1/2tsp of salt and 2tbsp of sugar;

3. Mashed taro is not very moist so you might need a few tablespoons of water to mix the flour and mashed taro. Knead with your hand, the dough would be a little dry and not very smooth. Don’t worry, it would be smooth and soft after steaming. If the dough is too moist then the ricecake won’t be firm after steaming;

4. Divide the dough into 8 chunks and about 50g for one. Roll and press. The dough might be flaky, try to press it tightly. Layer some cooking paper on the steamer and place the ricecakes on;

5. Steam in high heat for 15mins. Let them cool to room temperature, layer them together with the cooking paper, store in food box and in fridge for a week. If you want to have it for breakfast, I suggest you prepare them the day before. Then you could simply pan-fry them in medium heat till golden both sides the other morning;

6. With golden syrup or garlic red chili sauce, simple deliciousness.

Quick and Easy Taro Ricecake

快手芋泥小煎餅

Preparation time: 1h
Serving: 2-3

Ingredients

Taro 300g (peeled)

Glutinous rice flour 50g

Rice flour 50g

Water 4tbsp

Salt 1/2tsp

Sugar 2tbsp

Instructions

1.Taro chopped into chunks, steamed in high heat for 15mins till fully cooked. Taro is very starchy so better not poach in water, they would break apart easily;

2.In a mixing bowl, mash the taro, seasoned with 1/2tsp of salt and 2tbsp of sugar;

3.Mashed taro is not very moist so you might need a few tablespoons of water to mix the flour and mashed taro. Knead with your hand, the dough would be a little dry and not very smooth. Don’t worry, it would be smooth and soft after steaming. If the dough is too moist then the ricecake won’t be firm after steaming;

4.Divide the dough into 8 chunks and about 50g for one. Roll and press. The dough might be flaky, try to press it tightly. Layer some cooking paper on the steamer and place the ricecakes on;

5.Steam in high heat for 15mins. Let them cool to room temperature, layer them together with the cooking paper, store in food box and in fridge for a week. If you want to have it for breakfast, I suggest you prepare them the day before. Then you could simply pan-fry them in medium heat till golden both sides the other morning;

6.Serve with golden syrup or garlic red chili sauce.

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