Chinese Taro Root Cake (Woo Tul Gow)
Ready In: 1 hr 30 mins
Serves: 15
Ingredients
- 1 cup rice flour (NOT glutinous rice flour)
- 1 cup cornstarch
- 3⁄4 cup water
- 4 cups taro root, washed, peeled and cubed (1 lb)
- 2 teaspoons shoyu
- 1 teaspoon oyster sauce
- 1 teaspoon salt
- 2 cups roasted pork loin, chopped
Garnish
- 4 dried Chinese mushrooms
- 1⁄4 cup char siu pork, chopped
- 3 green onions, chopped
- 1⁄2 lb chinese olive, chopped (lam see)
Directions
- In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
- In another bowl, mix flour and starch in water.
- Heat 9-inch round pan with a little oil.
- Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
- Mix taro into flour mixture.
- Add pork.
- Pour into oiled pan.
- Drain and squeeze mushrooms dry.
- Cut off and discard stems and mince the caps.
- Top cake with garnishes.
- Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
- Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
- Cool and cut into slices.
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