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Monday, December 19, 2011

Taro ( Steamed ) Cake

Gabi in Ilonggo ( our local dialect back home ) and wu tao ( ? ) here in Hongkong . Taro is sold here all year ( almost ) round . The steamed cake is a staple at most Chinese resto so as in vegetarian ( sans meat , duh! ) restaurant . So how come it's really yummy to eat it during winter ? You can either eat this after steaming or fried it - which is the best - and dunk it in hoisin sauce but the best is chili sauce .

600 grams taro , diced and steamed for 15 minutes
200 grams rice flour
2 pc Chinese sausage , boil for 10 minutes then diced
generous 2 1/2 cup lukewarm water
5 small dried mushrooms , soaked and diced
15 grams dried shrimp , soaked and coarsely chopped
generous tablespoon chopped cilantro
2 tsps chicken powder
2 tsps brown sugar
1 tsp coarse salt
a dash of ground white pepper
some chopped spring onion

* In a large pan , panfry the Chinese sausage ( no need to add oil ) until sausages releases some of it's oil . Add mushrooms and shrimp , stir fry until fragrant .
* Add the 3/4 of the diced taro , cilantro , chicken powder , sugar , salt and pepper  , mix well until combine .
* Mash the remaining taro .
* In a large bowl , pour in the water and add the rice flour gradually whisking as you add so that no lumps will form , then add in the mashed taro .
* Pour in the rice flour mixture into the pan , mixing the ingredients thoroughly , adjust taste . When the mixtures bubbles turn off the heat , stirring well until mixtures thickens . Transfer into a well-greased 23-cm / 9-inch round pan . Steam for about an hour . Sprinkle the top with chopped spring onion , take some photos :D . Cool at room temperature before slicing and frying ,  another shot , eat it right away hee hee









11 comments:

  1. Anne, I love the 'Wu Tao ku' very much. Can I have few slices for my morning breakfast ? :D

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  2. I've actually never heard of this one. But it's a really intriguing recipe. You really showed it's gorgeous side for sure. I'd probably eat it right away. Lol!

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  3. that is my favourite. i don't know how to do it.. i always buy from the shop. it sure looks good.. i am going to try...

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  4. This is intersting, I've never had something like this....

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  5. This dish looks like it is packed with flavor-wish those squares were on my plate! I have been wanting to try chinese sausage for quite some time but finding it is not an easy task. However, this recipe does motivate me to seek it out more. Have a great day!

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  6. mmm i had taro when i was in thailand, it was so good! but i can never find it in the states! so sad :(

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  7. Haven't had taro this way...but it sure looks delicious, Anne!

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  8. You made this traditional taro cake very well...they look just like what a good Yum Cha restaurant would serve!

    I would like to take this opportunity to wish you and your family a Merry Christmas and Happy New Year!

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  9. I miss taro....the steamed cake looks fabulous.

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  10. first time in your space...wow steamed cake...never heard of this before.....bookmarking this recipe :-) n glad to follow u here...do visit my space in your free time :-)

    http://onlyfishrecipes.blogspot.com/

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