Grandma dropped off a pan of taro cake this morning. She’s been working on some new dishes recently, and this is my favorite of the collection. An entire taro, steamed and grated, mixed with spices, eggs, and flour, pressed tight into a pan.
You want the surface golden, but the inside soft, almost creamy. Dip in a shoyu and sriracha mix…sometimes we heat sesame oil and stir that in as well. Afternoon pupus on the lanai, cold beer and dinner soon. Very glad to be back with family in Honolulu!