Recipes · Chinese · Appetizers
Taro Cake
One serving has 469 kcal and 12 g protein, and at least a fifth of a woman's daily need of copper (71%), manganese (58%), pyridoxine (50%), vitamin K (45%), pantothenic acid (39%) and phosphorus (34%). Ready in 205 minutes.
- Preparation: 150 min
- Cooking: 55 min
- Makes: 1 serving (282 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: beef, pork, shellfish
Ingredients
- 120 g Taro, raw
- 40 g Rice flour
- 20 g Shrimp, raw
- 15 g Salami
- 5 g Mushrooms, shiitake, dried
- 10 g Scallions, raw
- 10 g Vegetable oil
- 1.5 g Salt
- 0.5 g White pepper
- 60 g Water
Method
- Peel and cut the taro into small cubes; steam until just tender, about 15 minutes, then lightly mash a portion of it, leaving some texture.
- Rehydrate the dried shiitake in warm water, then dice them along with the salami (standing in for Chinese sausage) and finely chop the shrimp.
- Fry the shiitake, salami and shrimp in half the oil until fragrant, then stir in the mashed taro, salt and white pepper.
- Whisk the rice flour with the water to a smooth batter, then fold it through the taro mixture along with most of the scallion.
- Pour the mixture into an oiled dish and steam for 40-45 minutes until firm and set all the way through; cool completely, ideally for a couple of hours, before slicing.
- Pan-fry the sliced taro cake in the remaining oil until golden on both sides, then scatter with the rest of the scallion and serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 469 kcal | 22% |
| Carbohydrates | 68.8 g | |
| Water | 180 mL | |
| Fiber | 6.8 g | 23% |
| Protein | 12.2 g | 25% |
| Tryptophan | 0.1 g | |
| Threonine | 0.35 g | |
| Isoleucine | 0.35 g | |
| Leucine | 0.62 g | |
| Lysine | 0.47 g | |
| Methionine | 0.16 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.4 g | |
| Tyrosine | 0.32 g | |
| Valine | 0.44 g | |
| Histidine | 0.2 g | |
| Fat | 16.5 g | |
| Monounsaturated | 5.2 g | |
| Polyunsaturated | 6.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 5.3 g | |
| Saturated | 3.7 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 44.2 mg | |
| Calcium | 81.1 mg | 8% |
| Copper | 0.64 mg | 71% |
| Iron | 1.4 mg | 8% |
| Magnesium | 73.6 mg | 24% |
| Manganese | 1.1 mg | 58% |
| Phosphorus | 236 mg | 34% |
| Potassium | 948 mg | 20% |
| Selenium | 13.1 µg | 24% |
| Sodium | 907 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.16 mg | 15% |
| Niacin (vitamin B3) | 3.4 mg | 24% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 39% |
| Pyridoxine (vitamin B6) | 0.65 mg | 50% |
| Folate (vitamin B9) | 42.9 µg | 11% |
| Cobalamin (vitamin B12) | 0.42 µg | 18% |
| Choline | 33.8 mg | 8% |
| Vitamin A | 9.8 µg | 1% |
| Vitamin C | 7.6 mg | 10% |
| Vitamin D (D2 + D3) | 7.7 IU | 1% |
| Vitamin E | 3.8 mg | 25% |
| Vitamin K | 40.3 µg | 45% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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