-
Preparation
10 minutes
-
Cooking
1 hour 20 minutes
-
Difficulty
Easy
Roasted pork skin cake is both delicious and visually appealing with an enticing aroma, making it perfect for entertaining family and friends. Let’s get into the kitchen to make this cake dish for the family to enjoy a new delicacy!
Ingredients for Roasted Pork Skin Cake For 4 people
Tapioca flour 175 gr Rice flour 50 gr Sago flour 15 gr Taro 200 gr Ripe gac 1 tablespoon Coconut milk 200 ml Vanilla extract 1/2 teaspoon Sugar 145 gr Salt a little Cooking oil a little
How to choose fresh, delicious ingredients
How to choose good taro, not fibrous
- Size: Choose medium-sized tubers, not too large or too small.
- Shape: Choose those that are evenly round, egg-shaped, with rough skin, many roots, and some soil sticking to the skin.
- Color: Choose taro with opaque white flesh inside and many purple veins.
- When buying, hold the taro in your hand. If it feels light, it means the taro has a lot of starch, and when cooked, it will have a rich flavor.
- Conversely, if the whole taro feels heavy, it means it has a lot of water inside; such tubers usually lack flavor when cooked, are very bland, and can be fibrous.
How to choose fresh and beautiful gac fruit
- Choose large, round gac fruits with evenly spaced spikes, bright red color, and intact stems, as these are usually good quality gac fruits. You should prioritize buying these!
- You should buy gac fruits that feel heavy when held and are slightly firm when pressed. This is an indication of ripe and delicious gac, so keep this in mind!
- Avoid selecting damaged gac fruits because air can easily penetrate the flesh, and they will spoil within a day or two.
- Additionally, if the skin of the gac is unevenly soft and hard or if the stem is wilted, you should not buy them as they may be old and no longer fresh.
Tools needed
Steamer pot, whisk, bowl, round mold, sieve,…
How to make Steamed Pork Cake
-
Prepare the ingredients
Soak the tapioca flour in water for about 50 – 60 minutes until it expands.
Wash the taro to remove the dirt on the outside, peel it, and then wash it again before cutting it into thin slices about 1/2 finger length.
Place the taro in the steamer and steam for about 7 – 10 minutes until cooked, then turn off the heat and transfer the steamed taro to a plate.
-
Boil sago
After soaking the sago until it expands, rinse it clean with water and then proceed to boil the sago. Place a pan with about 300ml of water on the stove and turn on high heat, adding the sago.
Boil for about 5 – 7 minutes until the sago becomes transparent and floats, then boil for another 3 minutes, turn off the heat and take the sago out into a bowl, waiting for it to cool down a bit.
-
Mix the flour for the pork fat layer
Mix the flour for the pork fat layer by adding 40g of rice flour, 125g of tapioca flour, 120g of sugar, and about 1g of salt into a bowl, then mix well.
Dissolve 200ml of coconut milk with 200ml of water, slowly pour the mixture into the bowl and stir until well combined.
Then strain the mixture through a sieve for a smoother consistency. Let the mixture rest for 30 – 45 minutes for the flour to rise.
-
Mixing the dough for the pig skin
6 – 7 gac seeds mixed with 1/2 tablespoon of cooking oil, crushed and remove the seeds to obtain about 1 tablespoon of gac pulp.
Put into a bowl the mixture of flour including: 50gr of tapioca flour, 10gr of rice flour, 25gr of sugar, and 120ml of water, stir well until the flour dissolves.
Continue to add the gac pulp and stir to combine with the flour, strain through a sieve to make the mixture smoother, let it sit and rest the dough for 30 – 45 minutes.
-
Pouring the mold and steaming the cake
Brush a thin layer of cooking oil into the mold before steaming, place the mold on the steamer over medium heat and steam for about 5 minutes to heat the mold.
Pour a layer of mixed pork fat into the mold (about 1/3 of a finger’s thickness), cover the steamer lid and then steam for 3 – 5 minutes. Open the steamer lid and arrange a layer of steamed taro on top of the pork fat.
Continue to add pork fat batter into the mold, about 1/2 of a finger’s thickness. Cover the lid and steam for another 10 minutes. Open the lid and add a thin layer of pork fat enough to cover the surface of the mold, steam for 5 minutes.
Continue adding another layer of taro and another layer of pork fat, then steam until cooked for 10 minutes. Add sago flour into the pork skin batter and stir well, pour all the pork skin batter into the mold, cover the lid and steam for another 20 minutes for even cooking.
-
Final product
The roasted pork skin cake is now complete, just use a knife to detach the cake from the mold and cut it into bite-sized pieces. Each layer of batter creates a vibrant appearance like real roasted pork.
The dark orange pork skin layer is very eye-catching, and the batter is soft, fatty, and slightly sweet when eaten. This dish is very suitable for entertaining friends and neighbors during gatherings.
See more:
Making roasted pork jelly cake is really simple, easy to do, and very delicious. What are you waiting for? Try it out in the kitchen right away.
