TARO ROOT CAKE (WOO TUL GOW)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Taro Root Cake (Woo Tul Gow) image

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

1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce
8 Chinese dried mushrooms
1/4 cup Chinese dried shrimp, about 1 ounce
6 ounces Chinese Bacon (lop-yok), store bought or homemade
1 large taro root, about 2 1/4 pounds
1 1/2 teaspoons salt
2 cups rice flour
vegetable oil, for pan-frying
oyster-flavored sauce

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.

Anaya Thapelo
[email protected]

This taro cake is the perfect dessert for a party. It's easy to make and everyone loves it.


nwajide chibuike
[email protected]

I can't wait to try this taro cake recipe. It looks so good.


MD Abu sayed
[email protected]

This taro cake recipe is a game-changer. I've never had anything like it before.


Andrew Insaidoo
[email protected]

I'm always looking for new taro cake recipes. This one looks delicious!


Malik shoaib Malik shoaib
[email protected]

This taro cake is a must-try for any fan of Asian desserts.


Gmail Gmailarif Arif
[email protected]

I would definitely make this cake again. It's a great dessert for a special occasion.


Darshan Shahi
[email protected]

Overall, I enjoyed this taro cake. It was a fun and easy recipe to try.


Bilal Hussain Maken
[email protected]

This recipe is a great starting point, but I think it could be improved with a few tweaks.


Jawad Sardar
[email protected]

I thought the cake was a little too sweet. Next time, I'll reduce the amount of sugar in the recipe.


Sawab Khani
[email protected]

The texture of the taro cake was a bit too dense for my taste.


Nimco M.
[email protected]

I've never had taro cake before, but I'm glad I tried this recipe. It's a new favorite.


Mohsin Sheikh
[email protected]

This taro cake is the perfect combination of sweet and savory. I highly recommend it.


ayobami ogunkoya
[email protected]

The flavor of the taro root really shines through in this cake. It's a unique and delicious dessert.


Tariq Cheema
[email protected]

I love taro root. This looks like a great recipe. I'm going to try it out this weekend.


Yarsser Matthew
[email protected]

The cake was easy to make and turned out perfectly. I'll definitely be making this again.


saıeem Brand
[email protected]

This taro cake was a hit at my dinner party! Everyone loved the unique flavor and texture.