Steamed Taro Cake (芋頭糕, 芋頭糍)

HOW TO SAY TARO CAKE IN CHINESE

Taro Cake is 芋頭糕 in conventional Chinese language characters and 芋头糕 in simplified characters. The Cantonese pronunciation is woo tau go and the Mandarin pronunciation is yu tou gao. 

LEARNING MAMA LIN’S RECIPE

For a lot of main Chinese language holidays, just like the Mid-Autumn Pageant, Mama Lin typically prepares a taro cake. It was at all times a deal with to eat. The cake consists of a steamed rice flour base with cubed taro suspended within the middle and a layer of dried seafood and Chinese language cured meats blanketing the highest of the cake.

My mother began cooking this cake a long time in the past, when my household nonetheless lived in Toisan (or Taishan), China. In Toisanese, this cake known as 芋頭糍, pronounced vu hai tay. Again within the village in Toisan, my mother didn’t have any kitchen scales or measuring cups at her disposal. As an alternative, she measured elements for the taro cake based mostly on how issues regarded and felt, and that’s how she continues to arrange the cake to this present day.

Once I requested my mother for her taro cake recipe, she gave me a naked bones verbal rationalization of the cooking methodology, which I knew I’d overlook. After convincing my mom that she wanted to write down down a extra detailed recipe, she grudgingly pulled out her kitchen scale and measuring cups and developed a extra streamlined recipe that I can share to a wider viewers. I’ve cooked this recipe fairly just a few occasions and have a number of ideas, which I define beneath.

HOW TO MAKE STEAMED TARO CAKE

INGREDIENTS OVERVIEW

Batter: To make the batter, you’ll want rice flour and wheat starch. My mother explains that wheat starch makes the cake softer. If wheat starch is troublesome to seek out, you’ll be able to substitute it with tapioca starch or cornstarch.

Sometimes, my mother makes use of rice flour produced in Thailand, which is available in baggage with pink labels. That is not the identical as glutinous rice flour, which is available in baggage with inexperienced labels. Should you don’t have quick access to an Asian grocer, you should use rice flour produced within the US from manufacturers like Bob’s Crimson Mill. These rice flours often aren’t floor as finely as Thai rice flour, so the feel of the cake received’t be as easy. 

One ultimate word concerning the batter: my mother doesn’t add salt to the batter, however I added some within the recipe beneath in order that the cake is extra flavorful.

Taro: You’ll want a big taro that’s white with purple veins on the within. This number of taro is starchy and has the earthy taste that’s greatest fitted to this recipe. Don’t use the small fuzzy taro, as they’ve a slimy texture they usually’re not as flavorful. Should you want tips about how you can decide taro, watch this taro picking video that I filmed with my mom. 

To arrange the taro, slice off the outer pores and skin. Then, slice the taro into 1/4 to 1/2-inch cubes. You probably have any leftover taro, use it to make my taro waffles!

Topping: My mother at all times makes use of her normal combination of dried shrimp, dried scallops, Chinese language sausage, and Chinese language cured pork for the topping. 

Dried shrimp and scallops require soaking to melt them earlier than utilizing. Soak the shrimp and scallops in a single day. Should you overlook, as I typically do, pour scorching water over the shrimp and scallops and let that sit for an hour. Then, verify to see when you can shred the scallops finely together with your fingers. If the core continues to be fairly agency, soak the scallops in one other change of scorching water for half-hour.

For further taste, Mama Lin likes so as to add diced shallots, scallions, and preserved salted turnip. Preserved turnip has two names in Chinese language: 冲菜 (chong choy in Cantonese) or 頭菜 (hai tuoy in Toisan). You will discover these preserved turnips at Asian grocers, significantly ones that promote Chinese language meals, they usually final a very long time. I often hold a small part within the fridge and freeze the remaining for longer storage.

Personally, I favor utilizing preserved radish (daikon) as an alternative of preserved turnip. Preserved radish is good, and I believe the flavors praise the opposite elements within the topping higher. In case you’re curious, preserved radish known as 蘿蔔乾 (萝卜干 in simplified characters) and pronounced lo bak gon in Cantonese, luo bo gan in Mandarin. 

SAUTÉ TOPPING & TARO

My mother says sautéing the topping elements for a couple of minutes helps to convey out their taste. To try this, warmth a wok or sauté pan with some oil, add diced shallots, and sauté for a minute to get the aromatics going. Then, add the dried shrimp, Chinese language sausage, and Chinese language cured pork, and toss collectively for an additional minute. Subsequent, add the shredded scallops, preserved radish, scallions, salt, and white pepper and toss collectively. Flip off the warmth and dish up the topping. 

Now that the wok is seasoned with some taste, sauté the taro for a couple of minutes, too. Warmth up the wok, drizzle in some oil and toss within the taro cubes and stir for a minute or two. Then, season with garlic salt and five-spice powder and switch the taro as much as a plate.

MAKE BATTER

To make the batter, whisk collectively rice flour, wheat starch, and salt. Then, pour 1 1/2 cups of water over the flours and whisk till there aren’t any seen lumps of flour. Subsequent, boil 3 cups of water and blend that scorching water into the batter. Sizzling water thickens the batter in order that the taro cubes might be suspended in the course of the cake as an alternative of sinking to the underside of the pan. Cowl the blending bowl with a big plate, lid, or towel, and let that sit for 3 minutes to thicken. You need the batter to be the consistency of a thick chowder. 

HOW YOU BOIL THE WATER MATTERS

As I used to be studying how you can cook dinner this dish alone, I found that the consistency of the batter can differ relying on the way you boil the water. Should you use an electrical kettle, measure 3 cups of water and pour it into the kettle earlier than turning the kettle on. Then, pour the new water straight into the batter. Don’t pour the new water right into a measuring cup after which into the batter, as this cools the water considerably. Consequently, the batter received’t thicken correctly.

Should you use a saucepan to boil the water and also you pour just-boiled scorching water into the batter, the batter can thicken an excessive amount of and switch right into a mashed potato consistency. Nevertheless, there may be a straightforward repair. Pour 1/2 to 2/3 cup of chilly water into the batter. Stir to loosen the batter in order that it’s extra like a runny pudding consistency. Add extra water if vital.

WHAT IF MY BATTER IS VERY RUNNY?

If the consistency of the batter appears to be like just like the consistency of milk even after you let it sit for a number of minutes, pour the batter into a stainless-steel mixing bowl. Then, boil some water in a saucepan and cut back the warmth to medium-low. 

Place the blending bowl straight over the saucepan. Make it possible for the boiling water doesn’t contact the underside of the bowl. Whisk the batter always for a number of minutes, till the batter appears to be like like a thick chowder. Don’t depart the batter untouched throughout this time as a result of the flours will congeal on the backside of the blending bowl. 

You’ll be able to in all probability microwave the batter at 30 second intervals and stir in between microwave bursts till the batter thickens. I haven’t tried this methodology although.

ASSEMBLE TARO CAKE

Add the sautéed taro to the batter directly. You’ll be able to inform if the batter is thick sufficient if the taro items don’t sink to the underside immediately. Stir all the things collectively.

Grease a 9×2-inch cake pan with any oil. Should you don’t have a spherical cake pan, you can too use a 9-inch springform pan or a 9×9-inch sq. pan. The springform pan is nice as a result of you’ll be able to launch the cake loads simpler as soon as it’s performed. Pour the batter and taro into the ready pan. Take the sautéed topping and unfold it over the batter in a fair layer.

There are some versions of taro cake the place, as an alternative of topping the cake with umami elements, you combine the elements into the batter. The cake will look similar to turnip cake as soon as it’s completed. As a result of I grew up with my mother’s taro cake, I favor laying the elements on the high in order that the cake appears to be like extra colourful. 

SYMBOLISM OF USING ROUND CAKE PANS

Mama Lin at all times steams taro cake in a spherical pan due to the symbolism of round or spherical objects throughout Chinese language holidays. The phrase for “round” or “spherical” in Chinese language is 圓, and it makes up a part of the phrase meaning “reunion” 團圓 (团圆 in simplified characters; pronounced toon yoon in Cantonese and tuan yuan in Mandarin). Thus, cooking meals in round pans symbolizes reunion and togetherness throughout Chinese language holidays.

STEAM CAKE

Add a steaming rack (affiliate hyperlink) to a big wok. Fill the wok with water, till there’s a few 1/2-inch hole between the water degree and the highest of the steaming rack. Cowl the wok and convey the water to boil.

Place the taro cake over the steaming rack, cowl the wok and steam on excessive warmth for half-hour. If you’re utilizing an influence burner or your burner may be very robust, cut back the warmth barely to medium excessive. 

The water seemingly can have evaporated significantly after half-hour. Utilizing a measuring cup with a spout or a kettle, replenish a few of the water on the backside of the wok. Steam the cake for an additional 20 minutes. For reference, the temperature of the cake must be about 200ºF (93ºC) when it’s performed.

Take away the cake from the wok and place on a cooling rack to chill and set for 1 to 2 hours, the longer the higher. I like to put the cake close to an open window so the breeze may also help it cool sooner. Lower the cake into items and serve at room temperature.

You probably have any leftovers, refrigerate them. Reheat the cake by pan frying it. Pan frying the taro cake intensifies the earthy flavors of the taro, making the cake style even higher! 

MORE CHINESE STEAMED CAKE RECIPES

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Servings: 10

Writer: Lisa Lin

Steamed Taro Cake

This taro cake is one thing that Mama Lin makes for a lot of Chinese language holidays. In my mother’s written recipe, she listed the elements in accordance with their weight. I like to recommend utilizing a scale, in case you have one as a result of it’ll make measuring the elements a lot simpler. That mentioned, this recipe may be very forgiving, so it’s okay when you don’t have a scale.You need to use a 9×2-inch spherical cake pan, a 9-inch springform cake pan, or a 9×9-inch sq. pan to steam the taro cake. The cake comes out very simply in a single piece while you use a springform pan. Though it’ll be troublesome to withstand, let the cake cool for at the least 1 to 2 hours earlier than slicing into it, the longer the higher. The cake wants time to chill and set earlier than you narrow into it. In any other case, you’ll find yourself with a sloppy mess.

Prep Time45 minutes

Prepare dinner Time1 hr

Soaking & Resting Time4 hrs

Tools

• 9×2-inch cake pan, 9-inch springform pan, or 9×9-inch sq. pan

• oil for greasing cake pan

• massive wok

Elements

Topping

• 1/3 cup (30g) medium-sized dried shrimp
• 2 tablespoons (20g) dried scallops
• 1 1/2 tablespoons oil, any oil works
• 1/3 cup (45g) finely diced shallots
• scant 1/4 cup (30g) finely chopped Chinese language sausage
• scant 1/4 cup (30g) finely chopped Chinese language cured pork
• 2 tablespoons (20g) finely chopped preserved radish, non-compulsory (see word 1)
• 3 tablespoons (15g) sliced scallions
• 1/2 teaspoon kosher salt, 1/4 teaspoon desk salt
• 1/2 teaspoon floor white pepper

Taro

• 1 1/2 tablespoons oil, any oil works
• 4 cups 500g diced taro, about 1/4 to 1/2-inch cubes, (see word 2)
• 1 1/2 teaspoon garlic salt, (see word 3)
• 1 teaspoon five-spice powder

Batter

• 1 3/4 cups (240g) rice flour
• 1/4 cup (35g) wheat starch
• 1 teaspoon kosher salt, 1/2 teaspoon desk salt
• 4 1/2 cups (1050g) water, divided

Directions

Put together Dried Seafood

• Soak the dried shrimp and scallops in a single day. Drain the dried seafood. Use your palms to shred the scallops. If any items of soaked dried shrimp look bigger than 3/4 inch in diameter, slice them in half.

• Should you forgot to soak the seafood in a single day, here’s a shortcut. Soak the shrimp and scallops in scorching water for an hour. Attempt shredding one of many scallops. If the middle nonetheless feels stiff, soak the scallops in one other batch of scorching water for an additional half-hour.

Sauté Topping & Taro

• Warmth 1 1/2 tablespoons of oil in a wok over excessive warmth. Add the shallots and sauté for about 1 minute. Add the dried shrimp, Chinese language sausage, and Chinese language cured pork, and toss collectively for an additional minute. Subsequent, add the shredded scallops, preserved radish, scallions, salt, and white pepper and toss collectively. Flip off the warmth and dish up the topping. Set it apart.

• Drizzle one other 1 1/2 tablespoons of oil to the wok over excessive warmth. Add the diced taro and sauté for about 1 minute. Then, add the garlic salt and five-spice powder and toss all the things collectively. Flip off the warmth and switch the taro to a plate.

Make Batter

• Add the rice flour, wheat starch, and salt to a mixing bowl and whisk collectively. Add 1 1/2 cups water (350g) to the flours and whisk till you now not see flour lumps.

• Carry 3 cups of water (700g) to boil. Pour the boiling scorching water to the flours, stirring concurrently. Hold stirring till you now not see lumps of flour. Should you boil the water utilizing an electrical kettle, cowl the blending bowl with a plate or towel, and let the batter sit for an additional 3 minutes so the batter can thicken additional. Should you boiled the water on the stovetop, see word 4. Thickening the batter with scorching water ensures that the taro cubes don’t sink straight to the underside while you combine them into the batter.

Assemble Taro Cake

• Add the sautéed taro to the batter directly. You’ll know the batter is thick sufficient if the taro items don’t sink to the underside instantly. Stir all the things collectively.

• Grease the cake pan nicely with oil. Pour the batter and taro into the pan. Be certain that the taro cubes are evenly distributed. Unfold the topping over the batter in a fair layer.

Steam Cake

• Add a steaming rack to a big wok. Fill the wok with water, till there’s a few 1/2-inch hole between the water degree and the highest of the steaming rack. Cowl the wok and convey the water to boil.

• Place the taro cake over the steaming rack, cowl the wok and steam on excessive warmth for half-hour. In case your burner may be very robust, barely cut back the warmth to medium excessive.

• The water seemingly can have evaporated significantly after half-hour. Utilizing a measuring cup with a spout or a kettle, replenish a few of the water on the backside of the wok. Steam the cake for an additional 20 minutes. Should you’re utilizing a pan that’s fairly thick (like glass), steam the cake for a further 5 minutes. For reference, the temperature of the cake must be about 200ºF (93ºC) when it’s performed.

• Take away the cake from the wok and place on a cooling rack to chill and set for 1 to 2 hours, the longer the higher. Whereas the cake continues to be scorching, sprinkle some sliced scallions over the cake for garnish.

• Lower the cake into items and serve at room temperature. They’re nice with a little bit of Lao Gan Ma chili crisp. You probably have any leftovers, refrigerate them. Reheat the cake by pan frying it. Pan frying the taro cake intensifies the earthy flavors of the taro, making the cake style even higher!

Notes

1. Preserved radish (蘿蔔乾 or 萝卜干 in simplified characters) is a candy preserved vegetable that you could find in Asian grocers, significantly ones that promote Chinese language elements. You can even use preserved salted turnip (冲菜 or 頭菜). You can even discover preserved turnips at Asian grocers they usually final a very long time. I often hold a small part within the fridge and freeze the remaining for longer storage.
2. Use massive taro: For this recipe, you’ll want to make use of massive taro which might be typically bought entire or chopped into massive sections (often weighing someplace between 3 to six kilos). Once you slice into the taro, you need to be capable of see plenty of purple veins within the middle. This number of taro is starchy and has the earthy taste that’s greatest fitted to this recipe. You probably have leftover taro, use it to make my taro waffles!
3. Substitution for garlic salt: Use 1 1/2 teaspoons kosher salt (3/4 teaspoon desk salt) and 1/4 teaspoon granulated garlic.
4. Boiling water on stovetop: Should you use a saucepan to boil the water and also you pour just-boiled scorching water into the batter, the batter can thicken an excessive amount of and switch right into a mashed potato consistency. Nevertheless, there may be a straightforward repair. Pour 1/2 to 2/3 cup of chilly water into the batter. Stir to loosen the batter in order that it’s extra like a runny pudding consistency. Add extra water if vital.
5. Why can’t I boil all of the water on this recipe? Should you use solely boiled water to make the batter, the batter can be too thick and also you received’t be capable of incorporate the taro correctly.

Vitamin

Serving: 1serving | Energy: 238kcal | Carbohydrates: 37.8g | Protein: 5.4g | Fats: 6.4g | Saturated Fats: 1.1g | Ldl cholesterol: 17mg | Sodium: 483mg | Fiber: 2.9g | Sugar: 1.4g

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