潮州芋粿 (Chaozhou Taro Cake)
A beloved Chaoshan tea snack with crispy golden crust and soft taro filling, infused with dried shrimp and shiitake. Each bite is a perfect balance of texture and umami.
Ingredients
9 items- Taro 500g
- Rice flour 200g
- Dried shrimp 30g
- Dried shiitake mushrooms 5 pieces
- Five-spice powder 1/2 tsp
- Salt 1 tsp
- Sugar 1 tsp
- Cooking oil 3 tbsp
- Water 300ml
Nutrition
Steps （8 steps）
Prepare ingredients: peel and julienne taro into thin strips. Soak dried shrimp and shiitake in warm water for 30 minutes until soft, then chop shrimp and dice mushrooms. Reserve soaking water.
Sauté filling: heat 1 tbsp oil in a pan over medium heat. Add chopped shrimp and diced mushrooms, stir-fry for about 1 minute until fragrant. Add five-spice powder, salt, and sugar, mix well. Set aside.
Make batter: in a large bowl, combine rice flour with 300ml water (including reserved soaking water) and stir until a smooth, lump-free thin batter forms.
Combine: add the taro strips and cooked filling to the batter. Mix thoroughly so every taro strip is coated with batter.
Steam: brush a square container with oil, pour in the taro-batter mixture and press flat. Steam over high heat for 40 minutes, until a skewer inserted into the center comes out clean. Remove and let cool.
Slice: once completely cooled (about 30 minutes), unmold the taro cake and cut into slices about 1.5 cm thick.
Pan-fry: heat oil in a non-stick pan over medium-low heat. Place the slices in and cook slowly, about 3–4 minutes per side, until both sides are golden and crispy.
Serve: transfer the fried slices to a plate, drain excess oil. Enjoy with sweet chili sauce or garlic chili sauce.
Tips
Choose starchy taro (e.g., Lipu taro) for a fluffier texture. Adjust steaming time according to thickness to ensure it is fully cooked. Pan-fry over medium-low heat to avoid burning the outside before the inside is heated.
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