I let the cakes cool after taking them out of the foil and then fried in a non-stick pan. I wasn’t sure if I would be able to tell if they were done, but I had the timer set to 50 min, and the steamer that was properly closed had the cake that had turned a clear dull color and was gelatinous-hard to the touch (the other steamer had its lid a bit open, because the pan would not fit perfectly, so I steamed that cake for an additional 10 min, which worked). This was the first time I made anything that steams in a container in the steamer (I usually just directly steam veggies, etc). I first cooked the turkey bacon (diced), then thew in the scallions, then the mushrooms, and last the taro (eddo). So lots of subs, but all amount the same (except for the mushrooms). I substituted regular onion with scallion (green parts). I used double the amount of shitake mushrooms (only because I had nothing else to do with the leftover mushrooms). So I used 2 slices of turkey bacon instead of the Chinese sausage and 00 flour (pizza flour, or sometimes wrongly called cake flour in the US, but I suppose cake flour is also a good sub for rice flour same amount, 2 cups). Great recipe, thanks! I took the liberty to bastardize it, because I do not particularly like pork and didn’t have rice flour at hand. oil in the wok, and gently pan fry the steamed taro until golden brown on both sides.ġ3. Remove the cakes from the pan (if you lined the pans with foil, just pull the foil up for easy removal), and cut into 1/2 inch thick slices.ġ2. Remove from the steamer carefully, and allow to cool for 1 hour. ( If you want a taller cake, you can just put all the mixture into one loaf pan and steam 10 minutes longer.)ġ1. Place the pans into a steamer set over boiling water, cover, and allow to cook for about 50 minutes to an hour. (It is easier to get the steamed taro cake out later if you line the loaf pans first with non-stick foil.)ġ0. Divide the taro batter between two loaf pans. Add the ingredients from the wok into the rice batter, and stir.ĩ. Add the hot water (just microwave the water in a pyrex measuring cup for 2 minutes), and mix in, forming a smooth paste.Ĩ. Meanwhile, mix the rice flour and cold water with a whisk. Turn off the heat, and mix the raw grated taro into the cooked ingredients.ħ. Add the mushrooms and the soy sauce, and continue to stir fry until the mushrooms are cooked and golden.Ħ. Add the shrimp and sausage, and continue to stir fry for another minute.ĥ. oil in a wok over medium high heat, and stir fry the onion with the salt and pepper.Ĥ. (It’s easiest to do this in the food processor.)ģ. Chop the shrimp, sausages, onion, and mushroom into small pieces.Ģ. No more waiting for the cart that never seems to come!ġ. If you want to make the radish version, just substitute the taro root in this recipe with daikon radish instead – it’s essentially the same recipe. Because I didn’t have any daikon radish the day I made this, I used taro instead – to make the steamed taro cake, Wu Tao Gou (芋頭糕). My favorite version of this cake is actually the radish one, made of daikon: Lo Bak Gou (教做蘿蔔糕). I can never find her, and instead, the lady with chicken feet keeps coming by… Uhh… no thanks! WHERE IS THE TARO/RADISH CAKE CART?!*!?!!!$*!!?!!*!!$!!? Avoid all the stress, and make your taro cake or radish cake at home instead! ( Yes, I know… I’m weird!) One of my most favorite dim sum carts is the one that has the frying table… where the lady will fry you up either a taro cake or radish cake. I find myself craning my neck backwards, looking for all the carts with the food that I want to eat… worried that all the good stuff will be gone by the time the cart comes by. Chinese Taro Cake (Wu Tao Gou) 芋頭糕 - steamed, then pan friedĭo you like Dim Sum? I LOVE eating Dim Sum… my only problem is that I find the entire experience to be VERY stressful, so it’s a love/hate thing for me.
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