Taro Cake Dim Sum (Bánh khoai môn) Recipe

Ingredients:

1 cup Taro

1/2 Chinese Sausage

1/3 cup Dried Shrimp

1/2 cup Shiitake Mushroom

Pinch of 5 Spiced Powder

2 tsp. minced Garlic

2 tsp. chopped Shallots

2 Tbsp. Olive Oil

1 tsp. Sugar

1/3 tsp. Kosher Salt

1/2 cup Rice Flour

1 cup Water

1/2 cup Warm Water

Other (extra for pan-frying)

Oil

Shallots

Cut a piece of Taro into slices, place in steamer to steam for about 10-12 minutes.  The time depends on how thick the piece is.  To make sure it’s cooked,  use a chopstick and if it goes through easily then it's ready.  Remove from steamer and set aside to cool completely.  Then cut into smaller pieces. You will need about 1 cup.

Soak some Shiitake Mushroom in water until it expands and soften.  Cut into small pieces, you need about 1/2 cup Shiitake Mushroom.

Soak 1/3 cup Dried Shrimp, once it has soften, finely chop. 

Cut 1/2 Chinese Sausage into small pieces. 

In a pan, add in 2 Tbsp. Olive Oil, 2 tsp. minced Garlic and 2 tsp. chopped Shallots.  Saute for a few seconds.  Add in Chinese Sausage, Dried Shrimp and Shiitake Mushroom.  Stir-fry for a few minutes and remove from heat.  Set aside. 

In a bowl, mix 1/2 cup Rice Flour with 1 cup Water.  Then add in 1/2 Warm Water.  Add in 1 tsp. Sugar, 1/3 tsp. Kosher Salt, a pinch of 5 Spiced Powder, 1/2 tsp. Soy Sauce and 1 tsp. Sesame Oil.  Mix well, set aside for about 5 minutes. 

Next, add in the cooked Taro and stir-fry (Chinese Sausage, Dried Shrimp and Shiitake Mushroom).  Mix well.  Pour into a baking pan, place in steamer to steam until toothpick comes out clean (could take about 1 hour, depends on the shape of your baking pan)

Remove from steamer, let it cool completely.  Place in fridge overnight. Next day take it out and cut into square pieces.  Add some Oil and Shallots onto pan, pan-fry each taro cake until golden.  Serve while hot with Soy Sauce.