Yam Cake | Taro Cake | 芋頭糕
Yam Cake | Taro Cake | 芋頭糕

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, yam cake | taro cake | 芋頭糕. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious. 芋頭糕 is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Taro Cake

Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. If you want to throw in some Asian flavor for a complete Chinese New Year feast (Yes. it is only less than two months from now! Chinese Taro Cake (aka Yam Cake or Wu Tao Gao 芋頭糕) This crisp fried dim sum is easy to miss in Hong Kong nowadays. Perhaps, it is to blame the diminishing use of moving carts in restaurants, where dim sum ladies pan-fry foods, like pan-fried stuff tofu and this taro cake, in front of her guests (now you tick the dim sum sheets and waiters.

To begin with this recipe, we must first prepare a few components. You can cook yam cake | taro cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Yam Cake | Taro Cake | 芋頭糕:
  1. Prepare 50 g Dried Shrimp,
  2. Make ready 8 Dried Chinese Black Mushroom,
  3. Take 50 g Dried Scallops,
  4. Prepare 100 ml Canola / Vegetable / Peanut Oil, For Frying About
  5. Make ready 1 Red Onion Finely Sliced Into Rings,
  6. Take 500 g Yam / Taro Peeled Finely Diced,
  7. Make ready Chinese 5 Spice, 1 TSP
  8. Take Pinch Sea Salt,
  9. Take Pinch White Pepper,
  10. Make ready 1 TBSP Light Soy Sauce,
  11. Get 3 Cloves Garlic Finely Minced,
  12. Get 200 g Rice Flour,
  13. Prepare 1/2 TBSP Sriracha,
  14. Make ready 1 TBSP Kecap Manis,
  15. Take 1 Handful Scallions / Green Onions Finely Sliced,
  16. Prepare 1 Handful Red Chili Deseeded Finely Sliced,

Let the taro cake cool at room temperature for a few hours. Made from konnyaku yams, it helps cleanse the digestive system. Yam cake is valued more for its texture than flavor and is used in vegetable chowder, salads and simmered dishes. Also available canned, it comes in white and a blackish color as well as several different shapes.

Instructions to make Yam Cake | Taro Cake | 芋頭糕:
  1. Divide the water equally into 2 separate bowls. Soak dried shrimps and mushrooms in the water for at last 30 mins. Prepare a steamer. Transfer the dried scallops into a heat proof bowl.
  2. Steam for at least 15 to 20 mins or until the scallops are fork tender. Remove from heat and set aside to cool down. Remove the dried shrimps and mushrooms from water. Do not discard the water as it is needed at a later stage.
  3. Finely chop the dried shrimps and set aside. Finely dice the mushrooms and set aside. Once the scallops are cooled, tear the scallops into shreds using your hands and set aside. In a cast iron skillet over medium heat, add the oil.
  4. To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Add in the onion rings. As soon as the onion rings start to turn golden brown, remove from heat and transfer to a plate lined with kitchen paper and set aside.
  5. Add the yam into the same skillet (with the remaining oil). Saute until the yam starts to soften. Remove from heat and transfer into a large mixing bowl. Season with Chinese 5 spice, salt and pepper.
  6. Still using the same skillet with the remaining oil, add in the dried shrimps, mushrooms and scallops. Stir to combine well. Add in light soy sauce and garlic. Saute until aromatic.
  7. Transfer into the bowl together with the yam. Add in half of the fried onions. Mix to combine well. Add the water stock (from soaking the dried shrimps and mushrooms) into a pot over a medium heat.
  8. Gradually, sieve in the rice flour while whisking to combine. Stir to combine well and cook until the batter thickens. Add in the yam mixture. Stir to combine well.
  9. Lightly grease the cake pan with oil. Transfer the mixture into the cake pan. Prepare a steamer. Steam for at least 45 mins or until a skewer comes out clean.
  10. Remove from heat and allow it to cool down completely before slicing and serving, at least 1 hr. Mix sriracha with kecap manis in a small dipping saucer. Serve with scallions, red chili, the remaining fried onion and the sriracha dipping sauce.
  11. Ready to serve and ENJOY!

Yam cake is valued more for its texture than flavor and is used in vegetable chowder, salads and simmered dishes. Also available canned, it comes in white and a blackish color as well as several different shapes. Taro cake (aka yam cake) is also one of popular snacks in Hong Kong, that can be easily found in Chinese restaurants. The Chinese word of 糕（gao, means cake or pudding）sounds the same as "rising", " growth", "achieving higher level" in all endeavours. Steamed Yam Cake is a popular snack enjoyed by both Malaysians and Singaporeans alike.

So that is going to wrap it up for this special food yam cake | taro cake | 芋頭糕 recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!