Pan-Fried Taro Cake

Ingredients:

• 120g taro
• 20g carrot
• 20g mushrooms
• 5g chia seeds
• 5g white sesame seeds
• 5g dried spring onion crisps
• 50g glutinous rice flour
• 200ml water
• 15ml Plant To Table White Chia Seed Oil
• 1g salt
• 5ml soy sauce
• 1g Chinese five-spice powder

Method:

1. Julienne the taro, carrot and shiitake mushrooms into strips.
2. Sauté the taro, carrot and mushrooms with 10ml of white chia seed oil until fragrant.
3. Season with salt, soy sauce and Chinese five-spice powder.
4. Mix the glutinous rice flour with 200ml of water in a tray to make a rice paste. Put the sautéed taro, carrot and mushrooms into the rice paste and mix well.
5. Add the chia seeds, white sesame seeds and dried spring onion crisps into the mixture and mix well. Pour it into a mould or onto a plate, spread the mixture evenly and steam for 18 minutes.
6. Cut the steamed taro cake into thick slices, then pan-fry with 5ml of white chia seed oil until crispy and golden. Sprinkle some white sesame seeds on top.