Taro cake is one of the breakfast in Guangdong. It’s salty, fragrant and delicious. A pot of Tieguanyin is the best.


700 grams of taro
450 g sticky rice noodles
1200 grams of water
260g pork
70g shrimps
5g five spice powder
12g soy sauce
6 g chicken essence
13 grams of salt
4G white granulated sugar
5g minced garlic
A little cooked sesame
A little chive


Step 1
Get the materials ready first

Step 2
Cut the pork into small pieces, add soy sauce and five spice powder, mix well and marinate

Step 3
Dry clean the shrimps and filter the water for later use

Step 4
Cut the taro into thumb sized pieces

Step 5
Add glutinous rice flour into water and stir well

Step 6
Saute the pickled pork in a pot with a little oil over medium heat until it turns yellow

Step 7
Add dried shrimps, minced garlic and taro and stir fry for 3 minutes

Step 8
After stir fry, add the sticky rice flour water

Step 9
Mix chicken essence, salt and sugar together

Step 10
At this time, the sticky rice flour water is still very thin. Next, we need to make it into raw and cooked flour. We boil a pot of boiling water, put the basin on it, and keep stirring until we feel the sticky rice flour water becomes mushy

Step 11
Keep stirring to prevent lumps until the paste is smooth

Step 12
Bring the water to a boil and steam for 40 minutes (depending on the size of your container)

Step 13
After cooked, sprinkle sesame and chive while it is hot. It's better to dry for a while before cutting. It's too hot to cut.