savory steamed taro cake a few days back for our evening meet up and then here's the leftover. Since they can't get this kind of kuih easily in the evening, I came out with another favourite of them I decided make my own. This fried taro kuih is quite similar to savory teamed taro cake, the only difference is no solid taro added into the batter. So, it should be a smooth steamed kuih then fried till golden brown. This fried taro kuih is quite popular at southern part of Malaysia.
600-700gm taro, diced
250gm rice flour
40gm wheat starch (tung fun)
40gm tapioca four
1.2 Litre water
60gm dried shrimp, soaked then pounded
1 tspn five spice powder
2 tspn sugar
2 tspn vegetable granules
1-1/4 tspn salt (or to your taste)
1 tspn pepper
*1/2 cup tapioca flour for coating
(1) preheat frying pan or wok with 1-1/2 cup cooking oil, add in taro then fried over high heat till brown. Remove cooked taro from wok.
(2) reduce half of the remaining cooking oil from wok, stir in pounded dried shrimp and saute over medium heat till fragrant.
(3) add in cooked taro & all the seasoning and mix well then add in one(1) cup water & let to boil over medium heat till taro turned soft.
(4) once its done, off the heat and mash the cooked taro, as picture shown above.
(5) in another big bowl, mix together rice flour, wheat starch, tapioca flour & water (1.2 Litre).
(6) now, stir the flour mixture into mashed taro and mix to combine.
(7) then cook the mixture till thicken over low heat. Stir gradually as it might stick to the bottom.
(8) once its ready, spread mixture to a 9" baking tray lined with aluminium foil then steam for 30 minutes or till set
(9) let the cake cool completely before slicing.