Taro And Black Eyed Pea Cake Pan Fried

This is a spin off from the classic favorite - the Taro cake/Woo Tau Koh. I supposed that this recipe was created as most of the time, half of the taro cannot be used as it is not powdery and the cooked black eyed peas has a very similar texture which is powdery, therefore making the cake at par to the classic.


Ingredients:

150g yam, diced and coat with 1 tsp 5 spice powder

1 cup water

(B)

Mix together and sieve:

125g rice flour

20g tapioca flour

1 cup water

1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)

(C)

1 cup black eyed pea - wash, soak and cook in the pressure cooker until very soft, mash it slightly.

Seasoning:

1 tbsp chicken stock granules

1 tsp soya sauce

1 tsp salt

1 tsp sesame oil

Dash of pepper

1 tsp sugar

For garnishing:

100 dried prawns, soaked and chopped coarsely - use the food processor

4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy

2 stalks spring onions, chopped

2 red chillies, chopped

Chilly sauce :

10 red chillies, (chop or blend in the food processor)

2 tbsp tomato ketchup

1 tbsp sugar

1 tsp salt

2 tbsp lemon/lime juice (can be substitute with vinegar)

or

1 tbsp Siracha Chilly Sauce

1 - 2 tbsp tomato ketchup

1 tbsp sugar

Method:

Heat 4 tbsp oil and saute dried prawns till fragrant.

Remove 3/4 and set aside for garnishing.

Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well.

Mix in water and bring to a boil.

Add in (B) and (C) and seasoning and cook till batter is fairly thick.

Pour thick batter into a well-greased 25cm round tray.

Steam till cake is set and cooked through.

Spread the garnishing on top and press lightly.

Leave aside to cool.

Cake can be serve with chilly sauce.

To pan fry:

Cut cake into bite size pieces.

Heat a nonstick pan with a little oil. Put in the cakes to fry, do not crowd. Do not turn cake until it is brown. When it is properly fried, turn cake and brown.

Dish up and serve

Serves