Taro Cake

🥘 Ingredients

• dried shrimp ¼ cup
• Chinese cured pork belly 3 oz
• dried shiitake mushrooms 4
• peanut oil 1 Tbs
• taro 1 ½ lb
• kosher salt 1 tsp
• sugar 1 tsp
• Chinese five-spice powder ½ tsp
• white pepper ½ tsp
• hot chicken stock 1 ½ cups
• rice flour 1 ½ cups
• water ½ cup
• peanut oil 2 Tbs

1. 1

   Fry dried shrimp , Chinese cured pork belly and dried shiitake mushrooms in peanut oil in a wok for 5 min .
2. 2

   Toss taro through @&( timer with kosher salt , sugar , Chinese five-spice powder and white pepper for 4 min , just until the edges of the cubes turn.
3. 3

   Stir hot chicken stock into rice flour slaked smooth with water , then fold @&( timer through.
4. 4

   Steam @&( timer in an oiled 8-in cake pan in a steamer for 50 min , until a skewer comes out clean, then 1 hr and 12 hr overnight.
5. 5

   Slice @&( timer into 1/2-in slabs and pan-fry them in peanut oil in a skillet 8 min , turning once, until both faces are crusted.