Description
A traditional snack where glutinous rice dough is kneaded with plenty of diced taro, fried shallots, and dried shrimp, shaped into crescents, and steamed (or fried).
Restaurants serving Taro Crescent Cake
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro(Yutou)
- Glutinous rice flour
- Dried shrimp
- Shallots
- Five-spice powder
Instructions
- [Authentic Recipe]
- [Ingredients] Dice fluffy Taiwanese 'Yutou (Taro)' into 1cm cubes, steam briefly to soften.
- Heat oil in a pan, sauté minced shallots and dried shrimp, seasoning fragrantly with soy sauce, white pepper, and five-spice.
- [Dough] Blend glutinous rice flour and Zailai rice flour 3:1, knead with warm water to earlobe-firmness.
- Add the steamed taro and sautéed ingredients into the dough, massaging firmly until the taro breaks down slightly.
- Take palm-sized pieces of dough and shape into gently curved 'crescents (boomerang shape)'.
- Place on banana leaves (or parchment), steam for ~
- mins until chewy. *Pan-frying both sides crispy right before eating ('Jian Yuguo' style) is also hugely popular.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Fried shallot
Substitutes at Japanese supermarkets
Japanese sweet potato or taro, Shiratamako
Pairing
Warm Taiwan Oolong Tea
Trivia
[For Everyone] 'Qiao' means 'curved' in Taiwanese. A 'sweet and savory' snack perfectly balancing taro's natural sweetness with dried shrimp/shallot saltiness. An unmissable walking gourmet in old streets like Jiufen.
Eating tips & etiquette
[Unique Eating] Enjoying the freshly steamed chewiness is good, but taking it home, shallow-frying both sides 'ultra-crispy' in oil, and dipping in chili sauce is the ultimate!
Allergen
Soy, Shrimp, Wheat