TARO Cake

TARO CAKE~

Chinese WU TAO GO

POPULAR CHINESE  NEW YEAR DIM SUM ..

2025 taro cake I created this year incorporates diced taro, shredded Chinese sausage , and dried scallops , yielding a nostalgic favorite. The combination of glutinous rice flour and cornstarch results in a distinctively and delightfully palatable texture. The preparation process is straight forward:

*Steam , slice or cube , pan-fry until golden , and serve with chili as desired.

INGREDIENTS:

1-1 kg  taro ( two small halved taro)…peel , cut into medium thick slices

2-Chinese pork sausages , and duck liver sausages about two pieces each

3-dried scallop soaked.. about 120..150 gm

4- 2 tbsp five spice powder 1 tablespoon white pepper

5-rice flour 1 package.. 400 gm

6-corn starch    3 tbsp

7- 4 -5 shallots   (cut into small pieces)

8- 900 ml water

STEPS:

1- heat the steamer on the stove till water boiling , place taro slices onto the steamer , and steam 10 mins with high heat , set aside .

2- soak the Chinese sausages into hot water about 5-8 minutes , so as to remove the greasiness , and peel off the sausages skin..

3- drain , and slice the sausages into halves , shredded into small pieces.

4- hot oil hot pan, saute’ chopped shallot with 3 tablespoon cooking oil till fragrant ..

5- stir-fry the shredded sausages and drained scallops with pan-fried shallots till fragrant , set aside .

6- in a bowl sift rice flour and cornstarch ,then add 400 ml water and mix thoroughly. .set aside

7- add stir-fried sausages and scallops onto the flour batter , mix well and set aside.

8- tear steamed taro into small pieces , add 5- spicy powder and pepper onto the taro pieces , salt to taste..( 1 table spoon ) add 500 ml water to boil it till boiling …

9- pour one third of the taro batter onto the bowl of the flour and fillings batter, mix well.

10- pour the rest of the taro water quickly onto the flour batter.. mix thoroughly.

11- oiled the ready containers and pour the batter accordingly with tin foil covered before ready to steam on a steamer with boiling water .

12- steam about 30-40 minutes , carefully check with a skewer to make sure it is done. ( place the skewer into the middle of the pan , if it comes out clean then it is done.)

13- put the pan upside down for cooling , this is my way for easy demolding .

14- after remove out from the pan , slices it and serve hot or…

15- cubed and panfry all sides before serving.

*Noted: it is always more easily to slice and panfry with square containers.