TARO CAKE RECIPE RECIPES
??? TARO CAKE – YAN CAN COOK
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
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.
TARO MOUSSE CAKE RECIPE - FOOD.COM
Make and share this Taro Mousse Cake recipe from Food.com.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Method: To prepare cake: Preheat oven to 350 degrees.
- Beat egg yolks and 1 cup sugar.
- Fold in flour, salt and baking powder.
- In a separate bowl, beat egg whites to soft peaks with remaining sugar.
- Gently fold egg whites into batter.
- If you are using oil or butter for added richness, fold that in last.
- Pour batter into ungreased 9 inch, round cake pan.
- Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown.
- To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks.
- In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended.
- Add butter and combine.
- Wait until mixture has cooled to room temperature, then fold in whipped cream.
- Slice cake in half horizontally.
- Spread filling on bottom layer with spatula.
- Add top layer of cake.
- Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes.
- When root is cooked, mash it with a fork or ricer.
Nutrition Facts : Calories 305.9, FatContent 18.2, SaturatedFatContent 10.8, CholesterolContent 96.6, SodiumContent 194.2, CarbohydrateContent 31.4, FiberContent 1.7, SugarContent 11.6, ProteinContent 5
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??? TARO CAKE – YAN CAN COOK
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.
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- 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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