My mom really likes taro so I tried making taro cake from scratch.  It is very easy to make.

Taro Cake Recipe

makes 2 8″ round pans or 2 loaf pans

2 cups grated taro, lightly packed

1 cup chinese sausage (lap cheong), finely diced  (Note:  I like the brand Happy Meat Market.)

1/4 cup onion, diced

1/2 cup dried shrimp, finely diced

2 cups rice flour (Not glutinous rice flour)

1 cup cold water

1 1/4 cup boiling water

1 teaspoon salt

2 tablespoons vegetable oil

sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated until sugar has dissolved and then cooled completely.)

When you are washing, peeling and grating the taro, wear a pair of gloves.  In a large bowl, mix the rice flour and salt with cold water until the flour and salt dissolve.  Heat the oil in a large frying pan and fry the onion until lightly brown and fragrant.  Add the dried shrimp and chinese sausage and stir fry until the sausage is browning.  Add the grated taro and immediately remove from the pan from the heat.  Mix the taro with the chinese sausage mixture.  Add the taro mixture into the rice flour batter and mix.  Add the boiling water into the mixture and stir quickly to combine. The batter should not be thick.  Divide the batter into two lightly greased pans.  Prepare the steamer and bring water to a boil.  (Here are detailed instructions for how to steam cook food.)  Steam the taro cake for 20-30 minutes (depending on which pan you’re using) or until a tooth pick inserted into the center of the cake comes out clean.  Do not overcook.  Remove from the steamer and cool completely before cutting.  In a lightly oiled frying pan, pan fry the taro cake slices until golden brown on both sides.  Serve warm with sweet soy sauce.