TARO ROOT CAKE (WOO TUL GOW)
Provided by Grace Young
Categories Cake Wok Mushroom Shellfish Vegetable Appetizer Brunch Fry Steam Lunar New Year Bacon Scallop Shrimp Root Vegetable Winter Edible Gift Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes one 8-inch cake, about 48 slices
Number Of Ingredients 9
Steps:
- In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.
- Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
- Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
- Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.
- Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.
- Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
- Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.
- Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.
- When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
- Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.
CHINESE TARO ROOT CAKE (WOO TUL GOW)
Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap.
Provided by littleturtle
Categories Breakfast
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
- In another bowl, mix flour and starch in water.
- Heat 9-inch round pan with a little oil.
- Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
- Mix taro into flour mixture.
- Add pork.
- Pour into oiled pan.
- Drain and squeeze mushrooms dry.
- Cut off and discard stems and mince the caps.
- Top cake with garnishes.
- Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
- Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
- Cool and cut into slices.
Nutrition Facts : Calories 124.8, Fat 1.9, SaturatedFat 0.3, Sodium 392.2, Carbohydrate 25.8, Fiber 2.1, Sugar 0.4, Protein 1.4
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- Prepare the crispy fried shallots. Peel, cut, and slice the shallots. Deep fry the shallots with vegetable oil until golden brown. It has to be done over low heat to avoid over-browning.
- Get ready the savory ingredients. Please note that although it is named taro cake, it is not sweet but is a savory cake. There is a standard set of ingredients for the Chinese taro cake.
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- Heat the oil in wok over medium heat. Add Chinese sausage, pan-fry for 2 minutes. Add the dried shrimp, stir-fry for another minute. Add the scallions and taro, and stir-fry for 3 minutes. Season with 2 teaspoons salt, 1 teaspoon white pepper powder and 2 teaspoons sesame oil. Now add 2 1/2 cups of water, making sure all the ingredients are evenly submerged. Cover with the lid, turn the heat down to medium low, and simmer for 8 minutes. Now uncover the lid, shut off the heat, and let it cool slightly.
- In a large bowl, mix the rice flour, the glutinous rice flour, and 1 1/2 cups water together until well combined. Now add the taro mixture (no need to wait for it to cool completely). Mix thoroughly until a cement-like paste forms.
- Generously oil two standard 9-inch round cake pans, and divide the mixture between the two pans. Spread the mixture evenly in the pan, making sure there are no air pockets in the mixture.
- Steam the taro cakes in your double decker steamer for 45 minutes. Make sure you start with enough water so the water does not dry out halfway. No double decker steamer? Just steam the two pans in two separate times. More over, if you are using a bamboo steamer, add hot water to your wok every 10 minutes to prevent the water from drying out and burning your bamboo steamer. After 45 minutes, insert a toothpick into the taro cakes; if it comes out clean, then it’s done.
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