Cuban Cream of Malanga SoupFebruary 4, 2021
Star Fruit CocktailFebruary 18, 2021
Prep Time: 45 minutes
Cook time: 45 minutes
Total Time: 1 hour 30 minutes
3 Tbps oil (plus more for pan-frying and greasing the pans)
3 Chinese sausage links (chopped into small bite-sized pieces) or substitute 4 oz bacon
½ cup dried shrimp (roughly chopped, optional)
8 scallions, chopped
2 lbs eddoes
2 tsp salt
1 tsp white pepper powder
2 tsp sesame oil
2 ½ cups water (plus 1 ½ cups, divided)
2 ½ cups rice flour
1 cup glutinous rice flour
- Heat oil in a wok over medium heat. Add Chinese sausage or bacon and pan-fry for 2 minutes.
- Add the dried shrimp and stir-fry for another minute.
- Add the scallions and eddoes, cut into ½ inch cubes, and stir-fry for 3 minutes.
- Season with salt, white pepper powder and sesame oil.
- Add 2 ½ cups of water, making sure all the ingredients are evenly submerged. Cover and turn the heat down to medium low to simmer for about 8 minutes. Then, shut off the heat and let it cool.
- In a large bowl, mix the rice flour, glutinous rice flour, and 1 ½ cups water together until well combined. Now add the eddoes mixture (no need to wait for it to cool completely).
- Mix thoroughly until a cement-like paste forms.
- Generously oil two standard 9-inch round cake pans and divide the mixture evenly between the two pans.
- Steam the cakes in your double decker steamer for 45 minutes. Make sure you start with enough water so the water does not dry out halfway. If you do not have a double decker steamer, steam the two pans separately. If you are using a bamboo steamer, add hot water to your wok every 10 minutes to prevent the water from drying out and burning your bamboo steamer.
- Once the cakes are cooled completely, slice into rectangles. Heat a couple tablespoons of oil in a skillet over medium heat, and pan fry the slices on both sides until golden brown and crispy.
- Sprinkle with salt and serve. You can put out a little oyster sauce for dipping, or just eat these on their own.