Sweet Taro Cake Recipe

Taro Cake (Chinese Wu Tao Gou) The Woks of Life

WebJan 6, 2015 · Heat the oil in a large wok over medium heat. Add the Chinese sausage and pan-fry for 2 minutes. Add the dried shrimp and …

Rating: 4.7/5(14)
1. 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.
2. 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.
3. 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.
4. 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.

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Taro Cake Wu Tau Gou Recipe Delicious Not …

WebDec 5, 2020 · Instructions. In a medium pan over medium-high heat, add the lap cheong and pan-fry until crispy and it renders its fat, 5-10 minutes. If …

1. In a medium pan over medium-high heat, add the lap cheong and pan-fry until crispy and it renders its fat, 5-10 minutes. If there’s no sheen to the pan, add some more oil. Add the shrimp and mushrooms, and stir-fry for another minute. Add the scallions and taro, and stir-fry for 3 minutes. Season with salt, white pepper and sesame oil. Remove from heat and let it cool slightly.
2. In a large bowl, mix the water and rice flour together until well combined; it should be really thin and watery, like a really watery pancake batter. Now add the taro mixture (no need to wait for it to cool completely). Mix until combined.
3. Generously oil one 8-inch round cake pan, and pour the mixture into the pan. The mix-ins should be barely submerged; if they aren't, add enough water until the mix-ins are submerged and gently mix the batter to re-combine.
4. If you have a pressure cooker: place a metal rack in your insert, add enough water to come up halfway up the rack (about 1 cup), and place the taro cake on top of the rack. Cook at high pressure for 15 minutes, then let it naturally release.

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