Indonesian Steamed Taro Cake
Ingredients
- 200 g taro, peeled, diced, and half-steamed
- 175 g rice flour
- 20 g all-purpose flour
- 40 g tapioca flour
- 750 ml coconut milk
- 1/2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp stock powder
- Pepper to taste
Topping
- 200 g shrimp, peeled and chopped
- 10 g shrimp powder
- 4 shallots, thinly sliced
- 2 cloves garlic, crushed and roughly chopped
- 3 red chilies, thinly sliced
- Green onions and celery, finely chopped
- Soy sauce to taste
- Sweet soy sauce to taste
- Oyster sauce to taste
- Stock powder to taste
- Pepper to taste
- Sugar to taste
- Salt to taste
Preparation
Take half of the taro and half of the coconut milk, blend until smooth, then add the remaining ingredients and mix well
Cook the remaining coconut milk, pour it into the flour mixture, and stir well
Heat the steamer, grease an 18x18 inch pan with oil, arrange the remaining taro in the pan, pour in the batter, and steam for about 45 minutes until cooked, then sprinkle with topping ingredients and cut after cooling
Topping
Sauté shallots and garlic until fragrant, add shrimp and sauté until color changes, then add shrimp powder and all spices while stirring, add a little water, adjust taste, and remove from heat
After slightly cool, add fried shallots, chilies, green onions, and celery, mix well, and sprinkle on top of the talam cake
