Mango Pudding

 

Ingredients: 

 

1 packet of rice flour (16oz) and 4 tbs of corn starch

8 cups of water

1 piece of taro diced about 1/4 inch. Yields about 4 cups

1/4 tbs of vegetable oil

1/4 cup of shitake mushroom

1/4 cup of dried shrimps - chopped

1 cup of shallots chopped. (You can use store bought fried shallots)

 1 tbs of garlic chopped

salt and pepper

1 tsp five spice powder

1 tsp oyster sauce

Dried shrimp toppings:

• 50 gr dried shrimps or more if you like more soaked in water until soft and finely chopped
• 1 tsp cooking oil
• 4-5 red chili stemmed, slit into half and seeded and finely chopped. Wear gloves when you work with the red chilies 
• 3 stalks of green onion finely chopped

 

Method:

Spray springform cake pan with oil. leave aside. 

Mix rice flour, corn starch, five spice powder, salt and pepper in a bowl with water (8 cups). Ensure no lumps. Use hands to feel. Leave aside. 

In a wok, heat oil and fry the shallots, garlic until its fragrant about 8 mins. Add dried shrimps, taro, oyster sauce,  layering ensuring each cook well. Add 1 cup of water and let it simmer covered until taro is semi soft. Al dente. 

 

Turn to medium heat, add the rice water, and cook in wok until it becomes a dough. Taste and add salt and pepper as needed. Remove from wok and press into cake pan. 

 

Add hot water on wok, over a metal stand, put the rice cake and steam for about 40 mins. Cover and ensure water is steaming and make sure water does not dry up. 

While waiting for the taro cake to steam, prepare the topping:

• In a medium size skillet, preheat some oil. Saute the dried shrimp until really fragrant, about 1 minute. Remove from the heat and set aside

When ready to serve:

• You may remove the cake from the dish if you want to. You can leave the cake in the dish and sprinkle the dried shrimps on top of the cake. Sprinkle the green onion, chili and fried shallots crisp on top and serve by cutting with a wet knife into desired sizes. You can also cut the taro cake to the desired size and then only put topping on the ones you will eat on the same day and the untopped taro cake can be refrigerated up to 3 days and then you can reheat and place toppings on top