TARO CAKE DIM SUM RECIPES

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TARO CAKE (???) - CHINESE FAMILY RECIPES | MADE WITH LAU



Taro Cake (???) - Chinese Family Recipes | Made With Lau image

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

Provided by Made With Lau

Total Time 180 minutes

Prep Time 30 minutes

Cook Time 150 minutes

Yield 4

Number Of Ingredients 17

1.5 lb taro
0.5 lb regular rice flour
1.5 cups water
0.5 oz dried shrimp
1 lap cheung
0.25 oz ginger
2 cloves garlic
1 whole piece green onion
1.5 cups boiled water
boiled water
1 tbsp vegetable oil
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
1 tbsp oyster sauce
1 tsp sesame oil
white pepper

Steps:

  • 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 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.
  • Precautions: wear food-safe gloves and place a hand towel underneath our cutting board.
  • 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.
  • 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.
  • 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 salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • After the taro cake is cooled, you're ready to cut it.

??? TARO CAKE – YAN CAN COOK



??? Taro Cake – Yan Can Cook image

Taro cake (simplified Chinese: ???; traditional Chinese: ???; pinyin: yùtóu gao; Cantonese Yale: wuhtáu gou) 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.

Provided by Chef Yan

Yield 20 squares

Number Of Ingredients 17

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
2 teaspoons sugar
1/8 teaspoon white pepper
2 tablespoon soy sauce
1 teaspoon sesame oil

Steps:

  • 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.

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