Taro Cake (Yu Guo Qiao) and Shredded Taro (Yu Tou Qian)

Steps

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1. 1
   Using a box grater with large holes, shred the taro root carefully to avoid injury. Shredded taro produces a softer, chewier texture than hand-cut pieces.
   ▶ ≈0:59
2. 2
   For the sweet shredded taro version: mix tapioca starch and sugar, gently whisk with an egg beater to avoid powder clouds, then add water and stir until there are no lumps.
   ▶ ≈1:14
3. 3
   Combine shredded taro with the batter mixture, divide into the oiled mold in two layers, and press each layer flat with your fingertips.
   ▶ ≈3:02
4. 4
   Add three cups of water to the rice cooker, place the steaming plate or basket inside, cover, and steam for approximately 30 minutes until cooked through.
   ▶ ≈4:33
5. 5
   For the savory taro cake version: dice the second portion of shredded taro into small pieces about the size of a fingertip.
   ▶ ≈5:55
6. 6
   Heat oil and stir-fry the diced taro until fragrant and the oil is absorbed; you don't need to cook until golden, just until aromatic.
   ▶ ≈6:32
7. 7
   Add half the shallot shreds and stir-fry until fragrant, then reduce heat and add sugar, salt, five-spice powder, and black pepper. Let the mixture absorb moisture and cool.
   ▶ ≈7:25
8. 8
   Mix the glutinous rice flour and rice flour with the cooled taro filling, add the remaining shallot shreds, and gradually add water while kneading until you reach a consistency similar to mochi.
   ▶ ≈8:25
9. 9
   Oil your hands slightly, form the dough into small pieces, and press each into a flat round or cake shape on parchment paper or a steaming cloth.
   ▶ ≈10:07
10. 10
    Cover the molded taro cakes with the steaming cloth and steam for about 25 minutes until cooked through, then let them rest briefly.
    ▶ ≈11:24
11. 11
    Unmold the steamed products and pan-fry on all sides in a bit of oil until golden and crispy.
    ▶ ≈11:36
12. 12
    Serve hot or at room temperature. Cool, then wrap in portions and freeze if desired; reheat before serving.
    ▶ ≈12:39