Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.
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Ingredients
- 1 1/2 pounds taro peeled and cut into 1/2-inch cubes
- 4 tablespoons cooking oil
- 1 shallot chopped
- 3 ounces dried shrimp rinsed, drained, and chopped
- 6 dried black mushrooms soaked, stems removed, thinly diced
- 1 Chinese sausage chopped
- 1 stalk green onion chopped
- 2 cups rice flour
- 1 1/2 cups water
- 1/2 cup potato starch
- 1/2 teaspoon salt
- 1 1/2 cups boiling water
- 1/4 cup chili sauce
Seasonings
- 2 teaspoons sugar
- 1/8 teaspoon white pepper
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
Ingredients
Seasonings
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Instructions
- Microwave taro on HIGH for 8-10 minutes or until softened. Lightly mash and set aside.
- Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
- Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
- Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
- Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10-12 minutes or until set.
- Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
- Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.
Recipe Notes
From Blissful Cooking by Martin Yan. 2001.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.
Can this be frozen? And at what stage? Before or after frying?
Taro cake “batter”can be frozen before it’s steamed. Make sure you give it a good stir after defrosting and before steaming. Thanks for your excellent question!