( NOT glutinous rice flour)
taro root, washed, peeled and cubed
( 1 lb)
roasted pork loin, chopped
dried Chinese mushrooms
char siu pork, chopped
green onions, chopped
chinese olive, chopped
( lam see)
- In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
- In another bowl, mix flour and starch in water.
- Heat 9-inch round pan with a little oil.
- Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
- Mix taro into flour mixture.
- Add pork.
- Pour into oiled pan.
- Drain and squeeze mushrooms dry.
- Cut off and discard stems and mince the caps.
- Top cake with garnishes.
- Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
- Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
- Cool and cut into slices.