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Palauan Taro Cake
Kereker
Kereker is a savory and comforting cake made from mashed taro, often mixed with other ingredients like coconut milk and sometimes small pieces of dried fish or shrimp. It can be steamed and then pan-fried until crispy, offering a delightful contrast in textures.
🧂 Ainekset
- 1.5 lbs Taro root(peeled and cut into 1-inch cubes)
- 1.5 cups Coconut milk(canned, full-fat)
- 4 tbsp Granulated sugar
- 1 tsp Salt
- 2 tbsp Vegetable oil or olive oil(for coating taro)
- 0.25 cup Water(optional, for smoother consistency)
- 0.25 cup Dried shrimp(optional, rinsed and finely chopped)
- 2 tbsp Cooking oil(for pan-frying)
👨🍳 Ohjeet
- 1
Steam the peeled and cubed taro until very tender, about 20-30 minutes.
💡 Ammattilaisvinkit: Ensure taro is soft enough to mash easily. - 2
While the taro is steaming, prepare the coconut milk mixture. In a bowl, whisk together coconut milk, granulated sugar, and salt until the sugar and salt are dissolved.
💡 Ammattilaisvinkit: Using canned coconut milk provides a richer flavor. - 3
Once the taro is tender, mash it thoroughly in a bowl until smooth. If desired, add the optional 1/4 cup of water for a smoother consistency.
💡 Ammattilaisvinkit: A potato masher or a sturdy fork works well for mashing. - 4
Add the coconut milk mixture to the mashed taro. If using, stir in the finely chopped dried shrimp. Mix until well combined.
- 5
Grease a heatproof baking dish or mold (approx. 8x8 inch) with 2 tablespoons of oil. Pour the taro mixture into the prepared dish and spread evenly.
💡 Ammattilaisvinkit: Ensure the dish is well-greased to prevent sticking. - 6
Steam the taro cake over high heat for about 40-50 minutes, or until firm and cooked through. A toothpick inserted into the center should come out clean.
💡 Ammattilaisvinkit: Cover the steamer lid with a cloth to prevent condensation from dripping onto the cake. - 7
Let the taro cake cool completely in the dish before unmolding. This can take at least 1-2 hours, or refrigerate for faster cooling.
- 8
Once cooled and firm, carefully unmold the taro cake onto a cutting board. Cut into desired shapes, such as squares or rectangles.
💡 Ammattilaisvinkit: Chilling the cake makes it easier to slice. - 9
Heat 2 tablespoons of cooking oil in a non-stick skillet over medium-high heat. Pan-fry the taro cake slices for 3-5 minutes per side, until golden brown and slightly crispy.
💡 Ammattilaisvinkit: Do not overcrowd the pan; fry in batches if necessary. - 10
Serve warm as a side dish or snack.
💡 Ammattilaisvinkit: Delicious served with a side of soy sauce or a chili dipping sauce.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use full-fat canned coconut milk.
- ✓Ensure the taro is cooked until very tender before mashing.
- ✓Cooling the cake completely is crucial for easy slicing and to prevent it from falling apart during pan-frying.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add finely chopped cooked Chinese sausage or small pieces of lap cheong for a more savory flavor.
- Incorporate a small amount of rice flour (about 1/4 cup) into the taro mixture for a firmer cake.
- Some variations include a touch of pandan extract for aroma.