Steamed Taro Pudding Recipes

Ingredients :

900g peeled Lai Po taro

75g preserved sausage

75g preserved meat

380g rice flour

38g dried shrimps

6 cups water

1 tsp ginger juice

1 tsp wine

pinch of pepper

1 9" cake tray

Chinese parsley

Seasoning

1 tbsp salt

1/2 tsp sugar

1/2 tsp five spices powder

Soak and grate dried shrimps. Sauté with 1 tbsp of oil until fragrant. Sizzle ginger juice and wine. Wash preserved sausage and meat with hot water. Dice and sauté with a little oil until fragrant. Gradually work 3 cups of water into rice flour to form batter consistency. Set aside. Dice taro. Boil in 3 cups of water and seasoning. Cook about 10 minutes until tender. Dish up taro with liquid left in wok. Add batter, dried shrimps, preserved sausage and meat. Cook until solution thickens. Then add pepper and stir well. Pour into greased tray. Steam over high heat for 1 hour. Sprinkle with Chinese parsley and serve.

Serves 4 - 6

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