Thursday, April 17, 2008

Taro Cake

Taro cake (a.k.a. woo tao koh) is a Cantonese delicacy normally eaten for breakfast or afternoon tea. Since it's impossible to get it from a stall here, unlike in Malaysia; it can be easily found at the wet markets and coffee shops.

This special dish reminds me of Mom who loves Taro cake a lot ;) She even commented that this picture looks tempting (*blushed*). Haha... no worries, Mom, you can sure have some :)

Here is the recipe adapted from Lily's Wai Sek Hong. Thanks to Lily for sharing her great recipes!

250g taro root (a.k.a. yam)
1 tsp five-spice powder
1 cup water

125g rice flour
20g tapioca flour
1 cup water
150g taro root

1 tbsp chicken stock granules
1 tsp soya sauce
1 tsp salt
1 tsp sugar
1 tsp sesame oil
Dash of white pepper

Dried shrimps (~100)
4 shallots
2 stalks green onions
2 red chillies

10 red chillies
2 tbsp tomato ketchup
1 tbsp sugar
2 tsp salt
2 tbsp lemon juice/lime juice/white vinegar

3 tbsp Hoisin sauce, diluted with some water
1 tsp soya sauce
2 tsp sugar
Dash of white pepper

1. From (A), coat the diced taro root with five-spice powder.
2. Dice, steam, and mash the taro root from (B). Mix in other ingredients from (B) and sieve.
3. For seasoning, mix together the ingredients from (C).

4. Soak and chop the dried shrimps from (D) coarsely. Cut shallots in slices and deep fry (or microwave with 1tsp oil on high till crispy). Chop the green onions and red chillies from (D). Set them aside for garnishing.

5. To prepare the chilli sauce, chop or blend the red chillies from (E), and mix in with the other ingredients from (E).
6. Mix together ingredients from (F) for sweet sauce.
7. Heat up some oil and saute the dried shrimps from (D) till fragrant. Remove 3/4 and set aside for garnishing.
8. Add some oil and into the wok, stir fry the seasoned taro root. Mix in water from (A) and bring to a boil.
9. Add in (B) and (C), and cook till the batter is fairly thick.
10. Pour thick batter into a well-greased 25cm round tray. Steam till the cake is set and cooked.
11. Garnish the cake and press lightly. Leave aside to cool.
12. Serve taro cake with chilli sauce and sweet sauce!

Yummm... Don't be intimidated by the long recipe. Trust me, it's not hard at all once you get it started! And believe it or not, you'll be tempted to prepare it over and over again ;)

No comments: