Grated Taro Pudding Recipes

Steps:

• Peel and shred the taro.
• Heat the oil in a wok and sauté the taro until soft.
• Add the water and simmer for 15 minutes.
• Wash and soak the Chinese mushrooms and dried shrimps until soft.
• Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately.
• Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning.
• Sift in the flour and bind into a thick batter.
• Adjust the flavor to taste.
• Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour.
• Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives.
• Set aside to cool.
• Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown.
• Serve hot with oyster sauce.

Steps:

• Peel the taro, clean and chop into portions.
• Grate the taro, wrap in softened banana leaves.
• Bake in an earth oven or steam for one hour.
• When cooked, cut into squares and mix with coconut cream.
• Toddy syrup, made from the sap of the coconut flower, can be added for a sweeter taste.

Steps:

• Choose only taro stalks that are pinkish end white. Peel off the outside skin.
• Cut the stalks into pieces 10 centimetres (4 inches) long.
• Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes.
• Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off.
• Shred the stalks along their length into thin strips, using a fork.
• Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks.
• Serve with tinned fish.