Fragrant Taro Soup Recipe

This recipe features a rich, intense sauce made with taro and rice cake, it is great for entertaining.

1 taro, peeled, cut into small cubes, about 1-inch length long

1 oz./ 30g longan

5 oz./ 150g rice cake, cut into small cubes according to P1

5 tbsps. vegetable oil

2 tsps. orange peel, cut julienne, for garnishing

2 tsps. cornstarch, mixed with 4 tsps. water

4 tsps. white sugar

1. In a wok, heat 5 tbsp.vegetable oil until it is shimmering on the bottom and very hot but not yet smoking, deep-fry taro and rice cake cubes over medium heat for 1 minute, then drain well and set aside.

2. Put a large pot of water on to boil, add taro and rice cake cubes, longan, and 2 tbsps. cornstarch back into the pot, cook over medium heat for 5 minutes (P2).

3. Pour the cornstarch water mixture into the pot at the last minute of cooking, stirring to thicken.

4. When finished, dump into a bowl, garnishing with julienned orange peel before serving (P3).