Taro Cake Recipe (Wu Tao Gou)

Taro root: A starchy tuber with a unique flavor and texture, often used in Asian cuisine.

Rice flour: A fine flour made from ground rice, essential for the cake's structure.

Cornstarch: Used to thicken the batter and give the cake a smooth texture.

Water: Combines with the flours to form the batter.

Dried shrimp: Adds a deep umami flavor, typically found in the dried seafood section of Asian grocery stores.

Chinese sausage: A sweet and savory cured meat, often used in Chinese cooking.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the savory elements with a touch of sweetness.

Vegetable oil: Used for sautéing the shrimp and sausage, adding richness to the dish.

When preparing taro root, ensure it is diced evenly to promote uniform steaming. This helps achieve a consistent texture throughout the taro cake. Additionally, when mixing the rice flour and cornstarch batter, whisk thoroughly to avoid lumps, which can affect the final texture of the dish.

• taro root - Substitute with yam: Yams have a similar starchy texture and mild sweetness, making them a good alternative to taro root.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour provides a similar sticky texture, which is essential for the cake's consistency.

• cornstarch - Substitute with potato starch: Potato starch offers a similar thickening property and texture to cornstarch.

• dried shrimp - Substitute with dried scallops: Dried scallops provide a similar umami flavor and texture when soaked and chopped.

• chinese sausage - Substitute with bacon: Bacon can provide a similar savory and slightly sweet flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey can provide the necessary sweetness with a slightly different flavor profile.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• Allow the taro cake to cool completely at room temperature before storing. This ensures that excess moisture doesn't get trapped, which could affect the texture and taste.

• For short-term storage, wrap the taro cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to prevent it from absorbing any odors from the fridge. It can be stored in the refrigerator for up to 5 days.

• If you plan to store the taro cake for a longer period, freezing is the best option. First, cut the cake into individual serving sizes. This makes it easier to thaw only what you need.

• Wrap each piece of taro cake in plastic wrap, ensuring there are no exposed areas. Then, place the wrapped pieces in a resealable freezer bag or an airtight container. Label the container with the date to keep track of its freshness.

• When you're ready to enjoy the taro cake, thaw it in the refrigerator overnight. This gradual thawing helps maintain the cake's texture and flavor.

• To reheat, you can steam the taro cake slices for about 10 minutes or until heated through. Alternatively, you can pan-fry the slices in a bit of vegetable oil until they are golden and crispy on the outside.

• Avoid microwaving the taro cake as it can become rubbery and lose its delightful texture.

• Steaming Method: Place the taro cake slices in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the cake's moist texture.

• Pan-Frying Method: Heat a small amount of vegetable oil in a non-stick pan over medium heat. Add the taro cake slices and fry for 2-3 minutes on each side until golden brown and crispy. This adds a delightful crunch to the exterior while keeping the inside soft.

• Microwave Method: Place the taro cake slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the taro cake slices on a baking sheet lined with parchment paper. Cover with aluminum foil to keep them moist. Bake for 10-15 minutes until heated through. This method is great for reheating larger batches.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the taro cake slices in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and slightly crispy. This method combines the benefits of both steaming and frying.

• Steamer: Used to steam the diced taro root until it becomes soft and tender.

• Mixing bowl: Essential for combining the rice flour, cornstarch, and water to create a smooth batter.

• Pan: Necessary for sautéing the dried shrimp and Chinese sausage until they release their fragrant aromas.

• Spatula: Handy for stirring the ingredients in the pan and ensuring everything is well mixed.

• Greased dish: Used to transfer the thickened mixture into for the final steaming process.

• Knife: Important for dicing the taro root and Chinese sausage into small, manageable pieces.

• Cutting board: Provides a stable surface for safely dicing the taro root and Chinese sausage.

• Measuring spoons: Ensures accurate measurement of ingredients like salt, sugar, and oil.

• Measuring cup: Used to measure the water needed for the batter.

• Stove: Required for heating the pan and cooking the ingredients.

• Steaming rack: Placed inside the steamer to hold the greased dish during the final steaming process.

Pre-steam the taro: Steam the taro root in advance and store it in the fridge. This way, you can skip the steaming step when you're ready to cook.

Use pre-chopped ingredients: Buy pre-chopped dried shrimp and Chinese sausage to save chopping time.

Mix dry ingredients ahead: Combine rice flour and cornstarch in a container beforehand. This will make it quicker to prepare the batter.

Batch cook: Make a larger batch and freeze portions. You can reheat them when needed, saving time on future preparations.