Steamed Taro Cake
Taro Cake aka "Woo Tau Ko" is another favourite CNY Goodies which I like to make for my family who are lovers of taro. Seems like I have a lot of favourites. Anyway, anything "Ko" is auspicious in the Lunar New Year. As "Ko" means - achieving great heights in all endeavours. Hence this is why many Cantonese make this cake during the Chinese New Year.
Steamed Taro Cake is also a popular dish in the "yum cha" culture in Hong Kong and it is usually served as square pieces pan-fried on both sides till a little crunchy.
I like my cake filled with big chunks of taro with bite texture, so I added heaps of taro. You can adjust the amount of taro cubes as you desire.
I like the big chunks of taro in the cake!
Ingredients: (20cm x 20cm square pan)
(A)
220g rice flour
250g corn flour
500ml water
(B)
2 tbsp shallot
2 tbsp corn oil
(C)
2 pieces chinese dried sausage (diced)
60g preserved meat (Liap Yoke)
40g dried shrimps (soaked and diced)
70g chinese dried mushrooms (soaked and diced)
Seasoning C:
1 tbsp Chinese wine
0.5 tsp salt
0.5 tsp sugar
0.5 tsp light soy sauce
(D)
5 tbsp corn oil
800g - 850g taro (cubed)
Seasoning D:
1 tsp chicken powder
1 tsp five-spice powder
2 tsp salt
0.5 tsp white pepper
600ml water
Method:
1. Mix (A) together till smooth. Leave aside for use later.
2. Brown the shallot in a wok till fragrant. Dish out oil + shallot and leave aside for use later.
3. Stir fry (C) in the wok in order of the ingredients as listed and seasoning till aromatic.
4. Add shallot and oil from (2) to (3). Dish up and leave aside for use later.
5. Using the same wok, add in 5 tbsp of oil and stir fry the taro cubes and seasoning till well combined. Lastly add in the water then all the ingredients from (4). Let it simmer till bubbling hot. Reduce heat to low.
6. Stir flour mixture with a whisk till smooth then add this to taro mixture. Cook till thicken.
7. Pour everything into a well greased 20cm x 20cm x 7cm square pan and smooth the top.
8. Steam on high heat for 45 minutes.
Notes:
1. If you reduce the amount of taro cubes, decrease the amount of oil used for frying the taro accordingly.
2. The amount of ingredients like Chinese sausage, preserved meat, dried shrimp etc can be increased or decreased to suit your own taste.
Labels: CNY Goodies
posted by Florence @ 1:28 PM
18 Comments:
Hi Florence, your steamed taro cake looks absolutely lovely. Just want to clarify, is corn flour = cornstarch and rice flour is different from glutinous rice flour right?
cutejoos,
Thank you!
Yes, you are right!
Corn flour = Corn Starch and rice flour is rice flour but not glutinous rice flour.
Florence, thanks for the recipe, it looks so delicious :)
Thanks for this fabulous recipe.
Appreciate if you could clarify if each of the 4 ingredients in C shd be stir fried with ALL the qty the seasoning in C right?
Hi,
The seasoning in (C) is for all the ingredients in (C).
Hi Florence,
I have been following your blog for the last 3 months & would like to say thank you for all your recipes that you share. Nice of you to share, your steamed taro cake looks delicious and is just perfect for CNY. Thanks again & HAPPY NEW YEAR TO YOU & FAMILY.
Hi Florence, A Happy and Prosperous New Year to you. I like the big chunks of Yam. Should be very delicious.
Hi Florence,
Can I know whst is the texture of the taro cake? I prefer a softer texture. Do I add more water? Should I add the water to the flour mixture or to the seasoning?
Also, if I want to make steamed pumpkin cake, should I use the law pak ko or taro cake recipe?
Wendy,
If you like a softer texture, maybe you can add 100ml more water to the seasoning part.
Pumpkin Cake, yes you can use the Law Pak Ko recipe, but I don't think you need the equivalent weight of the law pak used. Maybe can use about 500g of shredded pumpkin unless you prefer more.
Looks delicious!!! :) Makes me want to make one soon.
Have a wonderful reunion dinner! :)
This comment has been removed by the author.
I will just say 'thanks for sharing'
what's the different texture using corn flour & Wheat starch ? some recipe used W.Starch..i think corn flour is easier to get.
AK,
Wheat starch and corn starch are both thickeners.
The thickening power of corn starch is stronger.
Hence, I cannot see the difference in texture theoretically.
But if you do try this using wheat starch, please let me know how it turns out. Thank you.
Hi Florence.
I was wondering how to make preserved meat (Liap Yok).
Thank you.
Hello Florence, Thank you for this recipe, it looks delicious even before making it!! Even though I'll have to covert all your metric amounts to pounds, cups, and ounces.
Hi,
You are still not on to metrics yet?
I find that using metric is more accurate than cups.
hi florence
i know some recipes use rice flour and tapicoa flour to make this cake. What is the difference in using tapioca and cornflour? which one will yield a softer texture do you know?
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