Steam Taro Cake

Taro Cake

Taro Cake is among the most popular Chinese Malaysian cakes that is easy to make but also has many variations and recipes. We make our own taro cake quite often at home, using the recipe we have learned from many of our friends. Through the years of attending so many potlucks and cookouts, we have seen, eaten, and learned from other home cooks. My wife and the kids, sometimes prepare this Malaysian delight during the weekends. Although, we have taro cake quite often, I never did take the opportunity to write about it. In the Chinese food culture, we use tubers like taro, yam and roots in our cooking, a lot.

Block of Taro Cake

Therefore, there are plenty of recipes on cooking with taro. But one of the most simplest is making of the taro cake. With a two-pound taro, clean and cut into small tiny cubes than mix with rice flour (one cup), starch (two spoons), five spices (one spoon), chicken stock (one small cube), mushrooms (slice thinly), dried shrimps (hand full) and a pinch of salt for taste. Stir evenly and leave in the wok or steamer to steam for about twenty to thirty minutes. 

Taro Cake with Sweet Chilli Sauce

After it is done, garnish with roasted sesame seed, chopped chillies, and or chopped spring onions. When serve, the taro cake is best eaten with sweet chilli sauce. Then, there are times when we prepare a special sauce to eat with the taro cake. But most people will enjoy the taro cake with a simple chilli sauce. In Malaysia, taro cakes are found in food stalls selling local delicacies in the morning market. Taro cake is another simple Chinese Malaysian breakfast. We also have it during hi-tea.