My husband has this extreme confidence in me that I can use any ingredient and make a good dish out of it. This time it was a Huge Taro root and bean curd.I made this Taro root Gnocchi yesterday and fell in love with this vegetable, the taste is different from the small taro(arbi). My research showed that Taro Cake is a common dim sum item which can be eaten from a steamer or pan fried lightly for a crispy outer layer. I felt quite a resemblance with idli or momos. If you like them you will like these too. Traditionally they are made with dried shrimp and chinese sausage, since my husband is vegetarian I have used bean curd, onions, mushrooms and red peppers with Taro.
Preparation Time:40 minutes
2 cups peeled and grated Taro(use gloves to avoid possible skin irritation)
1/2 cup diced bean curd/tofu or any vegetarian protein
1/4 cup chopped shallots
1/4 cup thinly sliced mushroom
2 cups rice flour
1 cup cold water
1 1/2 cup boiling water
1/2 teaspoon salt
1 teaspoon soy sauce
2 tablespoons vegetable oil
soy sauce or sriracha or garlic sauce or schezuan or any stir fry sauce for dipping
1.In a large bowl take the rice flour and the taro, add salt and tumble.
2.Add 1 cup water and mix.
3.On the stove heat 1 tablespoon oil in a pan add saute all the vegetables and bean curd.
4.Add the soy sauce, for added flavor you can add any stir fry sauce or seasoning.Turn off the stove.
5.Combine both the taro and vegetable mixture.Add the boiling water and stir to completely combine. There shouldn’t be any raw rice flour anywhere.
6.Grease a steaming pan ,you can also use idly pans and transfer the mixture into it and steam for 30 minutes(until toothpick inserted in center comes out clear).
7..Let the mixture cool for about 30 minutes. If using the steaming pan cut the cake into slices or pies.
8.Pan fry the pies,moulds from idli pan or the slices with some spring onion and serve with your favorite sauce.
Do not use glutinous rice flour,use plain rice flour.
Do not eat Raw taro.It is known to be poisonous without cooking.