👨‍🍳 Instructions

1. 1

   Steam the peeled and cubed taro until very tender, about 20-30 minutes.

   💡 Tip: Ensure taro is soft enough to mash easily.
2. 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.

   💡 Tip: Using canned coconut milk provides a richer flavor.
3. 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.

   💡 Tip: A potato masher or a sturdy fork works well for mashing.
4. 4

   Add the coconut milk mixture to the mashed taro. If using, stir in the finely chopped dried shrimp. Mix until well combined.

5. 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.

   💡 Tip: Ensure the dish is well-greased to prevent sticking.
6. 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.

   💡 Tip: Cover the steamer lid with a cloth to prevent condensation from dripping onto the cake.
7. 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. 8

   Once cooled and firm, carefully unmold the taro cake onto a cutting board. Cut into desired shapes, such as squares or rectangles.

   💡 Tip: Chilling the cake makes it easier to slice.
9. 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.

   💡 Tip: Do not overcrowd the pan; fry in batches if necessary.
10. 10

    Serve warm as a side dish or snack.

    💡 Tip: Delicious served with a side of soy sauce or a chili dipping sauce.