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 with Cream Cheese Frosting Adventures in …

WEBMar 27, 2011 · Instructions. Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients together in a large bowl. Add the butter and …

Rating: 4/5(1)
1. Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients together in a large bowl. Add the butter and blend until the mixture starts to clump together if you squeeze some in your hand. Then add the egg whites, one at a times, beating well after each addition. Add the whole egg, (not the shell, just the white and yolk), and the vegetable oil and blend until smooth.
2. In a separate small bowl, mix the milk and the vanilla extract together. Then add them to the cake mix and blend until they form a smooth batter. Grease two 8 or 9 inch cake pans and equally distribute the cake batter between the two of them. Place them in the oven and bake for 25 to 35 minutes, or until a toothpick poked into the center of each cake layer comes out clean.
3. While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.
4. Once the pans are removed from the oven, shake them from side to side to loosen their grip on the bottom of the pan. Allow them to cool at room temperature for 15 minutes, then flip them over onto a plate, and over again so that they and right side up on a plate. Allow them to cool for 45 minutes.

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