Taro wrap are one of my family recipe has been pass from generation to another, now I am inherited from my Mother, we spend Chinese New Year together, as usual she will made this for that reason of celebrate Chinese New Year. She did insisted on her method of doing this dish.
I had a lot of fun jotting down the recipe from her, she didn’t measure the ingredients because she had used to do it frequently by eye, so she don’t need to weight it. Indeed is very rare to get a good texture taro roots, whenever she found good taro roots laying around in the market or her friend give her a home-grown taro roots, she will be delighted to make this dish for self-indulgence as snack or give to her friend for sharing.
I love the sandy texture of the taro roots when you cut it in half before you use it in the recipe. Is time to get your hands dirty with this.
- 510g Taro root, coarsely shredded
- 400g White radish, coarsely shredded
- 400g Yam bean, coarsely shredded
- 140g Dried peanut
- 1 tsp ground white pepper
- 1 tsp sea salt
- 1/2 tsp MSG (optional)
- 150g Rice flour
- 50g Tapioca starch
- 4 sheet of bean curd (approx 30cm x 30cm)
- Vegetable oil or flavorless oil for frying
- Soak the dried peanut in water for 10 minutes, then drain the water away. Use mortal & pestle to coarsely smash the peanut, set aside.
- Mix the shredded radish, bean, taro roots in a large bowl, then mix in the crushed peanut. Now, sprinkle the salt, pepper, MSG (if using) you could use hand or spatula to combine it. Set aside.
- In another bowl, mix together the rice flour and tapioca starch then use a whisk to give them a good mix.
- Tip the flour mixture into the mixture of shredded vegetable, the best way to mix these two main ingredients is by using your hand, so you could feel the texture, if is too runnier you could add a bit of flour.
- Lay the bean curd sheet on flat surface, place the mixture at the end of the sheet; then roll it away from you firmly, use sharp knife to cut off the remaining sheet. Make sure you are not double layering the bean curd sheet.
- Place the wrapped rolls into a bamboo steamer and steam it for 30 minutes. After 30 minutes remove it from the steamer and place them on a tray to cool, before you could cut into smaller pieces. (You can keep this roll in fridge or fridge if you planned to make it ahead)
- In a frying pan heat up the oil, and slowly place the cut-roll into the hot oil; fry it until golden brown, remove it from the pan then place it on the kitchen paper to catch the dripping oil.
There you are the taro rolls, I love the idea it is vegetarian friendly too. I hope you going to enjoy it too.