1 hr 4 mins
A salty flavour but a nice appetizer.
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Units: US | Metric
- 1Peel and shred the taro.
- 2Heat the oil in a wok and sauté the taro until soft.
- 3Add the water and simmer for 15 minutes.
- 4Wash and soak the Chinese mushrooms and dried shrimps until soft.
- 5Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately.
- 6Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning.
- 7Sift in the flour and bind into a thick batter.
- 8Adjust the flavor to taste.
- 9Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour.
- 10Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives.
- 11Set aside to cool.
- 12Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown.
- 13Serve hot with oyster sauce.
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Nutritional Facts for Taro Pudding Recipe
Serving Size: 1 (226 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 246.7
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 2.0 g
- Cholesterol 83.8 mg
- Sodium 467.0 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 3.0 g
- Sugars 1.9 g
- Protein 12.1 g