Taro Cake (Wu Tauko)
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A savory cake that symbolizes reaching new heights, featuring taro, Chinese sausage, and dried shrimp, mixed with a variety of aromatics and steamed to perfection. Optionally pan-fried for an extra tasty finish.
00:45:00 total
Serves 6
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- taro - watch the video to see
- Chinese sausage - watch the video to see
- dried shrimp - watch the video to see
- ginger - watch the video to see
- garlic - watch the video to see
- green onion - watch the video to see
- rice flour - watch the video to see (regular)
- water - watch the video to see (for mixing with rice flour and boiling)
- salt - watch the video to see
- chicken bouillon - watch the video to see
- sugar - watch the video to see
- oyster sauce - watch the video to see
- sesame oil - watch the video to see
- oil - watch the video to see (for greasing the plate)
Instructions
- Prepare Ingredients: Chop taro, Chinese sausage, dried shrimp, ginger, garlic, and green onion.
- Mix Flour and Water: Mix some regular rice flour with water to form a smooth mixture.
- Cook Ingredients in Stages: Cook the chopped ingredients in stages, adding salt, chicken bouillon, sugar, and oyster sauce for umami.
- Combine with Boiling Water: Add boiled water to the cooked ingredients, and once it returns to a boil, stir in the flour mixture and sesame oil.
- Steam the Cake: Grease a plate with oil, transfer the mixture, and steam for 20 to 25 minutes.
- Cool and Optional Pan-Fry: Let the taro cake cool to room temperature. Optionally, pan-fry slices for 3 to 5 minutes on each side for extra tastiness.
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