Today I was cooking ‘Stir-fried Satoimo (Taro) & Spring Onion’ again. Then I forgot about it. The ‘Satoimo’ were over cooked and too soft for the dish. They were already mashy, so I mashed them, mixed with the finely chopped Spring Onion, added some Corn Starch, and made into these Mochi cakes. It was a brilliant idea. I enjoyed these ‘Satoimo’ & Spring Onion Mochi with Garlic Soy Sauce.

Makes

6 to 8 Pieces

Ingredients

400g Satoimo (Young Taro) *after peeled
Salt for cooking
1 to 2 Spring Onions *finely chopped
1/4 Salt *alter the amount
3 to 4 tablespoons Corn Starch, Potato Starch OR Glutinous Rice Flour
Sesame Oil for cooking *plus extra

Method
  1. Cook ‘Satoimo’ (Young Taro) in salted Water until very soft, drain and mash them. The mashed ‘Satoimo’ would be slimy and sticky.
  2. Add finely chopped Spring Onion, Salt and Corn Starch, and mix well to combine.
  3. Heat a small amount of Sesame Oil in a frying pan. Wet your hands with Sesame Oil, form the mixture into discs, and cook over medium low heat, covering with a lid, until both sides are browned.
  4. Enjoy with Soy Sauce OR your favourite sauce. I enjoy with Garlic Soy Sauce.