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Taro Cake Recipe

Chinese · Appetizer · 90 min total

A savory Chinese-style taro cake (wu tau go) that is crispy on the outside and tender inside, often served as a dim sum or snack.

Ingredients

• 1 lb taro root, peeled and grated
• 1/2 cup rice flour
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp five-spice powder
• 1 cup water
• 2 tbsp vegetable oil
• 2 green onions, chopped
• 1/4 cup dried shrimp, soaked and chopped
• 1/4 cup Chinese sausage (lap cheong), diced

Instructions

1. In a large bowl, combine grated taro, rice flour, cornstarch, salt, white pepper, and five-spice powder. Mix well.
2. Add water and stir until a thick batter forms. Set aside.
3. Heat oil in a non-stick skillet over medium heat. Add green onions, dried shrimp, and Chinese sausage. Stir-fry for 2 minutes until fragrant.
4. Pour the taro batter into the skillet and stir to combine with the fillings. Cook for 2 minutes, then transfer the mixture to a greased 9-inch round cake pan. Smooth the top.
5. Steam the cake over high heat for 45 minutes, or until firm and cooked through. Let cool completely.
6. Once cooled, slice the cake into pieces. Pan-fry each piece in a little oil until golden brown on both sides. Serve hot.

Tips

• For extra crispiness, refrigerate the steamed cake overnight before pan-frying.
• Serve with soy sauce or chili sauce for dipping.
• Leftover cake can be stored in the fridge for up to 3 days and reheated in a pan.

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