Royal Taro Shrimp Mooncake
Ingredients:
- 2 cups of Royal Umbrella Short Grain rice, rinsed and washed
- 2 ¼ cups water
Sushi Mix:
- 4 tbsp sushi rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 2-3 tbsp of sakura denbu (you may add more to get a brighter color)
INSTRUCTIONS
1. Rinse the rice for 2-3 times until water is clear.
2. After the rice is rinsed, let the rice drain in a colander or strainer for 10mins.
3. After the rice has drained, put the rice in the rice cooker with water to cook.
4. While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
5. Separate into 2 bowls. In one bowl, mix rice with sakura denbu to dye the rice into red/pinkish color.
6. Evenly distribute the cooled vinegar mixture over the rice in both bowls. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. Set aside for use.
Fillings:
Ingredients:
500g taro (peeled and diced)
40g dried shrimps (washed, soaked and drained)
3 shallots (chopped)
1 clove garlic (minced)
4 salted egg yolks, cooked
Seasonings (mix well):
½ tsp soya sauce
½ tsp sugar
½ tsp pepper
½ tsp chicken powder
Methods:
1. Peel the taro and cut into cubes. Wash, rinse and pat-dry. Set aside.
2. Heat up 2 tbsp oil over low heat to sauté the dried shrimps, chopped garlics and chopped shallots till fragrant.
3. Pour in 500ml water, add in taro and bring to a boil.
4. Stir in all the seasonings mixture, cover with a lid and simmer over low heat for about 20 mins or until soften.
5. Mash the taro into a smooth paste and divide into portions.
To Assemble:
Method:
1. 1. Take a piece of clingwrap, place two tbsp of rice inside the mooncake mould. Press down firmly.
1. Take 25g of the fillings and put it inside the rice and place one salted egg yolk in the centre.
2. Take the rice and fill up the mould evenly.
3. Remove from mould and serve.