Toples Tropis - Taro is one of the food ingredients commonly found in Indonesia. In addition to being processed into a staple food, taro can also be turned into various types of cakes, one of which is taro ebi cake.
Taro ebi cake is a traditional dish from Pontianak, West Kalimantan. This cake is made from grated taro mixed with rice flour, tapioca flour, coconut milk, salt, and granulated sugar. Once the mixture is well-blended, it's steamed until cooked.
Taro ebi cake is usually served with a sprinkle of fried shrimp (ebi). The crispy and savory ebi adds a unique flavor to the taro ebi cake.
The cake has a soft and tender texture, as well as a savory and sweet taste. The crispy fried ebi and sweet radish toppings enhance the distinctive and delicious flavor. It's a great snack, afternoon treat, or dessert.
Taro ebi cake is readily available in Pontianak. It's commonly sold in traditional markets, eateries, or cake shops. The price of taro ebi cake is quite affordable.
Here are some tips to make tasty taro ebi cakes:
- Use mature and ripe taro.
- Grate the taro finely.
- Mix the batter thoroughly to prevent the cake from breaking during steaming.
- Steam the cake until it's cooked and not watery.
- Serve taro ebi cake with a sprinkle of fried ebi.
Taro ebi cake is a must-try specialty of Pontianak. It's not only delicious but also uniquely flavorful.
**Some famous taro ebi cake vendors in Pontianak include:**
- **Warung Talam Talas Ebi Mak Win**
- **Talam Talas Ebi Abang Adek**
- **Talam Talas Ebi Abah**
- **Talam Talas Ebi Mbak Asih**
These vendors have been selling taro ebi cakes for years and have loyal customers.
Here's the list of ingredients and the recipe for making taro ebi cakes:
**Ingredients:**
- 500 grams of taro, peeled and grated
- 200 grams of rice flour
- 100 grams of tapioca flour
- 400 ml of thick coconut milk
- 2 cloves of garlic, finely chopped
- 1 teaspoon of salt
- 1 tablespoon of granulated sugar
- 50 grams of dried shrimp (ebi), finely chopped
- 2 bird's eye chilies, thinly sliced
- 1 tablespoon of cooking oil
**Instructions:**
1. Mix rice flour, tapioca flour, salt, and granulated sugar in a bowl. Stir well.
2. Add thick coconut milk and stir until no lumps remain.
3. Add grated taro and mix well.
4. Preheat the steamer until it boils.
5. Pour the batter into greased cake molds.
6. Steam the cakes for 30 minutes or until cooked.
7. Meanwhile, heat cooking oil in a pan.
8. Sauté chopped garlic until fragrant.
9. Add dried shrimp (ebi) and bird's eye chilies. Sauté until cooked.
10. Remove the cakes from the steamer and serve with the sautéed ebi topping.
**Tips:**
- For a richer flavor, you can add powdered broth or fish sauce to the cake batter.
- Use buttery taro for a sweeter and softer cake.
- Ensure the cakes are thoroughly cooked to prevent them from being too firm.
- If you prefer spiciness, add more bird's eye chilies.
- For a richer taste, you can add dried shrimp or crab flakes to the batter.
- Taro ebi cakes can be stored in a covered container at room temperature for 2-3 days.
Feel free to give it a try!
