Taro Cake

Meat Filling:

     1 tbsp oil

     2 lup cheong, diced

     2 tbsp chung choi, chopped fine

     1 tbsp rice wine


Taro Filling:

     1 tbsp oil

     2 c diced taro

     1/2 tsp chicken bouillon powder + enough water to make 1/2 c


Cake:

     1 c cake flour, sifted

     1/4 c tapioca starch

     1 tsp chicken bouillon powder + enough water to make 1 1/2 c


Garnish:

     1/4 c chopped green onions

     1 tbsp roasted sesame seeds


For meat filling, heat oil in wok and saute lup cheong until heated.  Add remaining meat filling ingredients and cook until liquid is reduced.  Set aside.  For taro filling, heat oil and stir-fry taro for 1 minute.  Add bouillon mixture and cook for 5 minutes or more until liquid is reduced.  Set aside.  Prepare a steamer.  Combine cake ingredients, whisking until smooth.  Grease a 9" round or square pan.  Scatter half of taro cubes evenly in pan.  Top with half of meat filling.  Pour all of cake mixture over.  Repeat taro and meat layers.  Steam for 30 minutes.  Remove from steamer and scatter garnishes.  Allow cake to cook before slicing.

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