潮州芋丝粿
A traditional Teochew snack made with shredded taro and sweet potato starch. Soft, savory, and aromatic, best served with garlic soy sauce.
Ingredients
6 items- Taro 500 g
- Sweet potato starch 150 g
- Water 200 ml
- Salt 1 tsp
- White pepper 1/2 tsp
- Peanut oil 1 tbsp
Nutrition
Steps （7 steps）
Peel the taro and cut into fine shreds about 3 cm long. Place in a large bowl.
In another bowl, combine sweet potato starch, salt, and white pepper. Slowly add water and stir into a smooth batter.
Pour the batter over the taro shreds and mix well with chopsticks until every shred is coated.
Grease a shallow steaming dish (20 cm diameter) with peanut oil. Pour in the taro mixture and spread evenly to about 1.5 cm thickness.
Bring water to a boil in a steamer. Place the dish in, cover, and steam over medium-high heat for 20-25 minutes until the surface is set and a chopstick inserted comes out clean.
Remove the dish and let cool for 10 minutes until warm. Unmold and cut into 3 cm cubes.
Heat a little oil in a pan over medium heat. Fry the taro cakes on each side for about 2 minutes until golden. Serve with garlic soy sauce.
Tips
Finely shredded taro gives the best texture. The batter should not be too thin, or the cake will be too soft. Let the cake cool before cutting to prevent breaking. Pan-frying adds a crispy exterior.
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