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XO Taro Pudding

Preparation Time:   20  (mins)
Cooking Time:   75  (mins)
Cooking Method:   Steam
Cook level:   Difficult


Taro(s) 600 g [peeled and diced]
Rice Flour 300 g
Chinese mushroom(s) 8 pcs [soaked, squeezed and diced]
Dried shrimps 1 tbsp [soaked and drained]
Chinese sausage(s) 4 pcs [diced]
Chinese Preserved Meat 25 gdiced, optional
Chopped Chinese Parsley, Green Onion and XO Sauce [for garnish]
Water 750 ml


XO Sauce(Regular) 3 tbsp
Chicken Bouillon Powder 2 tsp
Oil 1 tbsp
Salt 2 tsp
Sugar 2 tsp
Five Spice Powder 1/2 tsp
Pepper to taste
Water 250 ml

  1. Boil water and add taro.  Cook for 10 minutes until a little water left.
  2. Stir-fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in 1 tbsp oil until fragrant.  Stir into cooked taro.
  3. Stir seasoning mix into rice flour to form a smooth paste.  Add rice flour paste to cooked taro and stir well.
  4. Put mixture onto oiled tin [20 cm] and steam over high heat for 1 hour.  Sprinkle with chopped Chinese parsley, green onion and XO Sauce.  Let cool and chill in refrigerator for 2 hours. 
  5. How to serve : Cut into 1 cm slices and pan-fry in oil until golden yellow or steam until heated through.

Tag: XO Sauce, Taro

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