Chinese Taro Root Cake (Woo Tul Gow)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup rice flour (NOT glutinous rice flour)
  • 34
    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
  • 14
    cup char siu pork, chopped
  • 3
    green onions, chopped
  • 12
    lb chinese olive, chopped (lam see)
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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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