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做法
| 1. | 將芋頭去皮切成兩半，一半切成小塊，另一半切成絲。 (註﹕手碰生芋頭會發癢﹐因此削芋頭皮時手最好套個塑膠帶或戴手套。蝦米用溫水泡軟後切成小粒。 |
| 2. | 炒鍋燒熱後加入2大匙油和蝦爆香﹐再加入芋頭塊拌炒20秒。 |
| 3. | 加入鹽﹐糖，白胡椒和香菇精後再拌炒數下 |
| 4. | 加入4杯水﹐蓋上鍋蓋用大火燒滾後轉中小火繼續煮到芋頭變軟。 |
| 5. | 將8"x8"烤盆抹油放在一旁備用。 |
| 6. | 將黏米粉和剩下的兩杯水攪拌均勻。 |
| 7. | 鍋蓋打開，用壓泥器將芋頭壓成泥狀。 |
| 8. | 倒進紅蔥酥拌勻。 |
| 9. | 將黏米糊和芋頭絲倒進鍋裡拌勻。火轉成中小火﹐然後不停地攪拌一直到米糊變得濃稠。 |
| 10. | 將芋頭米糊倒進烤盆內﹐用刮刀將表面抹平，然後放進蒸籠用大火蒸40分鐘即可。芋頭糕等放置數小時後再食用口感會更好。 |
| 11. | 鍋燒熱後加入1大匙油。放進切片的芋頭糕用中小火煎黃。翻面後將另一面也煎成金黃。 |
Procedure
| 1. | Peel the taro and cut it in half. Cut one half into small chunks and shred the other half. (Note: Raw taro will make your skin itchy. You'd better wear a plastic bag or glove when you cut a taro root.) Soak the dried shrimps in water until they are soft. Cut them into small pieces. |
| 2. | Add 2 tbs. of oil and the the dried shrimps to a heated wok and sauté until aromatic. Stir in the taro chunks and sauté for another 20 seconds. |
| 3. | Add the salt, sugar, white pepper and mushroom concentrate in the wok and mix. |
| 4. | Pour 4 cups of water of in the wok. Cover and cooking until the water is boiling. Turn the heat down to medium-low and continue to cook until the taro is tender. |
| 5. | Oil a 8"x8" baking pan. |
| 6. | Mix 3 cups of rice flour with 2 cups of water. |
| 7. | Remove the lid. Use a potato masher to mash the taro. |
| 8. | Mix in the fried shallot. |
| 9. | Pour the rice flour batter in the wok and mix it with the taro. Vigorously stir the batter until it becomes thick and sticky. |
| 10. | Transfer the taro mixture to the baking pan. Use a spatula to smooth the surface of the batter. Bring the water in a steamer to a boil. Place the baking pan in the steamer and steam at high heat for 40 minutes. For better taste, let the rice cakes sit for several hours before serve. |
| 11. | Heat 1 tbs. of oil in a pan. Place in the sliced taro rice cake. Pan fry the rice cake until the bottom is golden brown. Turn the rice cake over and continue to pan frying until the other side is golden brown too. |
最後更新 (Last Update): 01/30/2014
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