taro cake

Taro Cake (Chinese Wu Tao Gou), a crispy, golden brown Chinese New Year and Dim Sum favorite. This taro cake Wu Tao Gou recipe comes from our grandma who has made it for years!

Taro Cake (Chinese Wu Tao Gou)

sausage

shrimp ((roughly chopped, optional))

scallions ((chopped, about 2 cups))

taro ((900 grams,

salt

white pepper powder

sesame oil

water ((plus 1 1/2 cups, divided))

rice flour

glutinous rice flour

Heat the oil in wok over medium heat. Add Chinese sausage, pan-fry for 2 minutes. Add the dried shrimp, stir-fry for another minute. Add the scallions and taro, and stir-fry for 3 minutes. Season with 2 teaspoons salt, 1 teaspoon white pepper powder and 2 teaspoons sesame oil. Now add 2 1/2 cups of water, making sure all the ingredients are evenly submerged. Cover with the lid, turn the heat down to medium low, and simmer for 8 minutes. Now uncover the lid, shut off the heat, and let it cool slightly.

In a large bowl, mix the rice flour, the glutinous rice flour, and 1 1/2 cups water together until well combined. Now add the taro mixture (no need to wait for it to cool completely). Mix thoroughly until a cement-like paste forms.

Generously oil two standard 9-inch round cake pans, and divide the mixture between the two pans. Spread the mixture evenly in the pan, making sure there are no air pockets in the mixture.

Steam the taro cakes in your double decker steamer for 45 minutes. Make sure you start with enough water so the water does not dry out halfway. No double decker steamer? Just steam the two pans in two separate times. More over, if you are using a bamboo steamer, add hot water to your wok every 10 minutes to prevent the water from drying out and burning your bamboo steamer. After 45 minutes, insert a toothpick into the taro cakes; if it comes out clean, then it’s done.

Once the taro cakes are cooled completely, you can seal the taro cakes tightly in a ziplock bag and freeze them for later. If you’d like to eat them now, simply slice into rectangles. Heat a couple tablespoons of oil in a skillet over medium heat, and pan fry the slices of taro cake on both sides until golden brown and crispy. Sprinkle with salt and serve. You can put out a little oyster sauce for dipping, or just eat these plain!

Taro cake (yam cake, 芋头糕, 芋頭糕) is the popular dessert as Dim Sum for breakfast and as a favorite item during Chinese New Year.

Taro Cake

taro (weight after removing the skin)

Chinese sausage

Chinese cured meat

(2-3 pieces) dried shiitake mushrooms

shrimps

shallots

tsp white pepper

tsp five spices powder

tsp salt

tsp sugar

potato starch (or cornstarch)

liquid water

Peel of the skin of the taro. Cut...

Peel of the skin of the taro. Cut it into small cubes.

Deep-fry the shallot until golden brown. Drain and...

Deep-fry the shallot until golden brown. Drain and keep the shallot oil.

Cut the Chinese sausage and cured meat into...

Cut the Chinese sausage and cured meat into small cubes.

Soak the dried shiitake mushroom, then cut it...

Soak the dried shiitake mushroom, then cut it into small dice.

Soak the dry shrimps, drain, and have a...

Soak the dry shrimps, drain, and have a few rough chops.

Fry all the savory ingredients with the shallot...

Fry all the savory ingredients with the shallot oil until aromatic.

Add the taro and ingredient B. Mix and...

Add the taro and ingredient B. Mix and set aside. Reserve one quarter as the topping of the cake.

Combine all the ingredients C to form a...

Combine all the ingredients C to form a batter. Cook over low heat until it turns into a thick paste.

Combine the fried ingredients with the rice paste.

Transfer it to a greased mold. Spread the...

Transfer it to a greased mold. Spread the remaining quarter of the sausage, curd meat, and dried shrimps on top of the taro cake.

Cover with aluminum foil.

Steam for 35 minutes.

When it is done, store in the refrigerator...

When it is done, store in the refrigerator for a few hours.

Removed and cut into small pieces.

Top with fried shallots, and chopped scallions. Served.

https://mediavine-res.cloudinary.com/video/upload/bwn29ffwquicqsidpkdq.mp4

Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break.  It is one of such savory delicacies that you can find in the Dim Sum shops serve as breakfast, along with shrimp dumpling, Char Siu Pao, Shumai, and others. 

If you want to throw in some Asian flavor for a complete Chinese New Year feast (Yes. it is only less than two months from now! ), prepare this time-honored Cantonese style taro cake for your family and friends.  The flavor can be described as out of this world. The rice flour and taro acts as a sponge absorbing all the goodness from ingredients high in umami. 

But don’t take my word for it. After all, tasting is believing! This Chinese taro cake recipe will show you how to make taro cake step-by-step.

Recipe:
( https://tasteasianfood.com/taro-cake/ )

Ingredients
Ingredients A
140g taro (weight after removing the skin)
20g Chinese sausage
20g Chinese cured meat
10g (2-3 pieces) dried shiitake mushrooms
20g dried shrimps
2 shallots
Ingredients B
1/2 tsp ground white pepper
1/2 tsp five spices powder
1/2 tsp salt
1 tsp sugar
Ingredients C
120g rice flour
20g potato starch (or cornstarch)
430ml soaking liquid plus water
1/2 tsp salt

Instructions:
- Peel of the skin of the taro. Cut it into small cubes. Deep-fry the shallot until golden brown. Drain and keep the shallot oil.
- Cut the Chinese sausage and cured meat into small cubes.
- Soak the dried shiitake mushroom, then cut it into small dice.
- Soak the dry shrimps, drain, and have a few rough chops.
- Fry all the savory ingredients with the shallot oil until aromatic.
- Add the taro and ingredient B. Mix and set aside. Reserve one quarter as the topping of the cake.
- Combine all the ingredients C to form a batter. Cook over low heat until it turns into a thick paste.
- Combine the fried ingredients with the rice paste.
- Transfer it to a greased mold. Spread the remaining quarter of the sausage, curd meat, and dried shrimps on top of the taro cake.
- Cover with aluminum foil.
- Steam for 35 minutes.
- When it is done, store in the refrigerator for a few hours.
- Removed and cut into small pieces.
- Top with fried shallots, and chopped scallions. Served.

#TaroCake #YamCake #TaroCakeRecipe #芋头糕  #芋頭糕 #DimSum #ChineseNewYear


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Taro Cake - How to make this delectable Dim Sum

Learn how to make this delicious & auspicious Chinese holiday favorite!

Taro Cake (芋頭糕)

taro

water

0.5 oz dried shrimp

lap cheung

ginger

garlic

green onion

vegetable oil

chicken bouillon

oyster sauce

tsp sesame oil

white pepper

Wash and rehydrate dried shrimp

Wash and rehydrate the dried shrimp. In a bowl, wash the shrimp in warm water for a few seconds and drain the bowl. Pour hot water into the bowl, and let the shrimp rehydrate for 5-10 minutes. The shrimp should be soft and tender to the touch when rehydrated. 

Chop ingredients

Chop our lap cheung, ginger, garlic, green onion. For the lap cheung, cut off a few coin-sized slices as garnish for later, and cut the rest into small pieces. Mince the ginger and garlic, and chop the green onion into small pieces. When the dried shrimp is fully rehydrated, chop the shrimp into very fine pieces. 

Cut taro

Precautions: wear food-safe gloves and place a hand towel underneath our cutting board. 

Heat wok, prepare flour

Set the stove to its highest heat setting, and heat the wok for 3-5 minutes as we prepare our regular ice flour. Using a food scale, weigh out the rice flour into a bowl, add water, and mix together for 30-60 seconds. 

Cook garlic, ginger, shrimp, lap cheung

After the wok is hot enough (you should see it releasing a tiny amount of smoke), add vegetable oil and mix it around the surface of the wok. 

Boil water, start cooking taro

Before we add the taro, start boiling water - enough water for the taro + enough water to minimally submerge the plate in the wok as it sits on top of the steamer rack. 

Add flavors to wok

Add salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.

Add water, cover the wok, bring to boil

Pour the boiled water into the wok, stir for a few seconds, and cover the wok until it starts boiling again (about 2-3 minutes.)

Coat plate with oil

Coat the plate that you'll be using with a little bit of vegetable oil. This is so that when we're done cooking, the taro cake won't stick to the plate. 

Uncover wok, add flour mix, sesame oil

When boiling, uncover the wok. Sample the taste of your taro, and adjust if necessary. Stir the flour mixture for a few seconds and pour it into the wok, as well as sesame oil. Stir the wok around for about 90 seconds, so that the flour and taro are evenly mixed together. 

Transfer to plate, smooth out the cake

Scoop out the taro cake mixture into the plate you oiled earlier, and smooth out the surface of the cake so it's flat. Wash the wok before we start steaming. 

Start steaming the taro cake

Place a steamer rack in the wok, and add enough boiling water to the wok so that when the plate sits on top of the rack, the water is just touching the bottom of the plate. 

Uncover wok, add garnish, and cool

Once the 20-25 minutes is up, let's uncover the wok. To check if the taro cake is ready, poke it with chopsticks. If it's not ready, the cake will stick to the chopsticks.

Slice the taro cake, pan fry

After the taro cake is cooled, you're ready to cut it. 

https://www.youtube.com/watch?v=SNjFzm_5dW0&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

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