Savory Taro Cake

Steps

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1. 1
   Prepare the dough: Place 300g glutinous rice flour in a bowl. Add 1 tsp salt and 0.5 tsp MSG. Gradually pour in 250ml water while mixing. Knead gently by hand until all flour absorbs the water and forms a smooth, hydrated dough with no dry lumps.
   ▶ ≈1:24
2. 2
   Prepare ingredients: Peel and rinse shallots, then cut into pieces. Rinse dried shrimp and chop roughly. Cut the middle section of taro into small cubes.
   ▶ ≈1:29
3. 3
   Fry shallots: Pour hazelnut oil into a pot and medium heat until golden brown. Turn off heat before it becomes too dark, allowing residual heat to finish cooking and prevent bitterness.
   ▶ ≈4:39
4. 4
   Fry shrimp and pork: Add shrimp on low heat and cook until fragrant. Add ground pork and switch to medium heat, stirring well. Season with 1 tsp salt, 0.5 tsp MSG, 1 tsp sugar, 1 tbsp soy sauce, and white pepper to taste. Combine with the reserved shallots and oil, mix well, then remove from heat.
   ▶ ≈5:23
5. 5
   Combine dough and filling: Add the cooked meat filling to the dough in portions and knead until evenly mixed. Add taro cubes directly without pre-cooking to preserve their natural flavor.
   ▶ ≈6:53
6. 6
   Shape and divide: Divide the mixed dough into 10 equal portions. Roll each into a long shape, flatten slightly, then curve both ends inward to form a gold-ingot or crescent shape. Place each on steamer paper or parchment paper.
   ▶ ≈8:18
7. 7
   Steam in rice cooker: Add 1 rice cooker cup of water to the outer pot. Place shaped taro cakes in the rice cooker and steam for about 15 minutes. After the cooker switches off, let them steam for an additional 20 minutes. Remove and cool before serving for a more chewy texture.
   ▶ ≈9:40