What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404194 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Two-tone Singaporean Cake

Fruits, Desserts, and Other Sweet Foods

Two-tone Singaporean Cake
1 pound peeled and shredded taro
1/4 pound shredded white potato
½ teaspoon salt
1 Tablespoon granulated sugar
1 teaspoon bouillon powder
dash of sesame oil
a pinch of ground white pepper
1 Tablespoon vegetable oil
2 pounds shredded Chinese pumpkin
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon chicken bouillon powder
dash of sesame oil
1/2 pound peeled and shredded sweet potato
1/4 teaspoon ground black pepper
9 goji berries or small diamond-shaped pieces of fresh red pepper
3 Tablespoons freshly grated ginger
1. Mix shredded taro and white potato with the first of the salt, sugar, bouillon powder, sesame oil, and the ground white pepper.
2. Oil a nine-inch square baking pan with sides and gently press the taro mixture into it. Put this in a steamer over boiling water and steam for fifteen minutes. Remove it and allow to cool.
3. Mix the shredded pumpkin, the remaining salt, sugar, bouillon powder, sesame oil, shredded sweet potato, and the ground black pepper, and the shredded fresh ginger and press on top of the steamed taro mixture.
4. Press one goji berry into the center of each of what will become nine squares after the cake is steamed and cut, and return the pan to the steamer for another fifteen minutes.
5. Now cut the cake into nine squares, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720