五香腊味芋头糕 ~ Taro Cake with Chinese Sausage

Chinese sausage

食谱取自 ： 有碗家传菜

五香腊味芋头糕

材料：
560g 粘米粉
80g 澄面粉
1200ml 水

馅料：

750g 芋头
1条 腊肠
半条 腊肉
8 ~ 10粒 香菇
2大匙  虾米
4粒  红葱头
2大匙  蚝油
1大匙  酱油
1小匙  盐
1小匙  糖
2小匙  麻油
1小匙  五香粉
1小匙  胡椒粉

装饰 ：
青葱粒
炸葱酥

做法 ：
1.  腊肉去出肥肉部分与腊肠削微灼熟，切小丁，香菇泡软切碎，虾米泡软，红葱头切碎。芋头洗净去皮切小丁。

2. 烧热油，倒入1大匙油爆香红葱头，再下腊肠，腊肉炒香。然后加入香菇，虾米炒干后，倒入芋头，翻炒一下，加入全部的调味料。爆炒数分钟至入味。 （图1 ）

             
                   ~ 图1 / picture 1 ~

3. 将粘米粉，澄面粉和水倒入碗里，搅拌均匀至无颗粒。加入步骤（2）里，继续以小火煮3 ~ 5分钟至半熟。（需不停的搅拌以免黏底。太稠，可加少许滚水，迅速拌匀。）（图2 ）

            
                            
                                                   ~ 图2 / picture 2 ~

             

4. 把粉浆连馅料倒入四边已涂油的盘内（我用白钢盘 ）。边倒入边轻轻按实。盖好，以大火蒸50 ~ 60分钟或至熟。用筷子插入抽出，若没很多黏着物既完成。

5. 洒上青葱粒和炸葱即可。

 

 

Recipe source : Rice Bowl Tales

Taro Cake with Chinese Sausage

Ingredients :

560g rice flour

80g wheat starch

1200ml  water

For the filling :

750g taro

1 wind dried Chinese pork sausage

1/2 strip wind dried Chinese belly pork

8 ~ 10 fried Chinese mushroom

2tbsp dried shrimps

4 dried red shallots

Seasoning :

2tbsp oyster sauce

1tbsp soy sauce

1tsp salt

1tsp sugar

2tsp sesame oil

1tsp five spice powder

2tsp ground white pepper

Garnishing :

chopped spring onion

fried shallots flakes 

Method :

1. Cut away the fat from the preserved Chinese belly pork , put in boiling water with Chinese sausage to blanch and soften , then cut into small pieces . Wash and soak the mushroom until soft , cut into small pieces .Soak the dried shrimps until soft , chopped red shallots . Remove the taro skin and cut into small pieces .

2. Heat wok with 1tbsp oil ,add the shallots ,Chinese sausage and the preserved Chinese belly pork . Stir-fry till fragrant ,then add in the mushroom , shrimps fry until dry then put in the taro . Turn and mix everything before adding in seasonings , then stir around for afew minutes . （ Picture 1 )

3. In a large bowl , mix rice flour , wheat starch and water . Then pour into the pan with step 2 . Continue to cook on low heat for 3 ~ 5 minutes until the mixture is half cooked . Keep stirring to prevent the mixture from sticking onto the bottom . If it appears to be sticky , add in a bit of boiling water and mix quickly . ( Picture 2 )

4.  Greased the pan with some cooking oil , pour in the rice flour mixture and pressing it down with aspoon to ensure a solidly packed finish . Smooth the top , cover with the lids and put the pan in the steamer to steam for 50 ~ 60 minutes in high heat .Insert a chopstick to test , when the chopstick comes out clean then it’s ready / cooked  .

5. Garnish with chopped spring onion and fried red shallot . Serve .

 

This post is linked to Cook-Your-Books # 14, organized by Joyce from Kitchen Flavours .