Taro Cake
also called wu tau go · wu tao gou · yu tou gao · 芋頭糕 · taro cake · fried taro cake
- Dim Sum Counter
- serves 12
- about 14 hr
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 1/4 cup(25 g; soaked 20 min and chopped)dried shrimp | fry the shrimp, bacon and mushroom 5 min | toss the taro cubes in the seasoning 4 min | stir the hot stock into the slurry, fold the taro through | steam 50 min, cool 1 hr, chill 12 hr | pan-fry the slices 8 min, turning once |
| 3 oz(85 g; lap yuk, finely diced)Chinese cured pork belly | |||||
| 4(soaked and diced)dried shiitake mushrooms | |||||
| 1 Tbspeanut oil | |||||
| 1 1/2 lb(680 g; peeled and cut into 1/2-in cubes)taro | |||||
| 1 tspkosher salt | |||||
| 1 tspsugar | |||||
| 1/2 tspChinese five-spice powder | |||||
| 1/2 tspwhite pepper | |||||
| 1 1/2 cups(360 mL)hot chicken stock | |||||
| 1 1/2 cups(210 g)rice flour | |||||
| 1/2 cup(120 mL)water | |||||
| 2 Tbspeanut oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1fry the shrimp, bacon and mushroom 5 min
2toss the taro cubes in the seasoning 4 min
goes in with what step 1 made
3stir the hot stock into the slurry, fold the taro through
goes in with what step 2 made
5pan-fry the slices 8 min, turning once
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 hr 7 mintwo waits that overlap count once
- Needs you
- 17 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 14 hr.
fry the shrimp, bacon and mushroom 5 min
5 minneeds youfrom the start
toss the taro cubes in the seasoning 4 min
4 minneeds you5 min in
stir the hot stock into the slurry, fold the taro through
not timed9 min in
steam 50 min, cool 1 hr, chill 12 hr
13 hr 50 minwalk away9 min in
pan-fry the slices 8 min, turning once
8 minneeds you13 hr 59 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need cake pan · skillet · steamer · wok
See how it is written
>> title: Taro Cake
>> category: Flatbreads & Pancakes
>> tags: taro, rice flour, chinese, steamed, pan-fry
>> counters: Dim Sum Counter
>> aka: wu tau go, wu tao gou, yu tou gao, 芋頭糕, taro cake, fried taro cake
>> servings: 12
>> time: 14 hr
>> step.1: fry the shrimp, bacon and mushroom 5 min
>> step.2: toss the taro cubes in the seasoning 4 min
>> step.3: stir the hot stock into the slurry, fold the taro through
>> step.4: steam 50 min, cool 1 hr, chill 12 hr
>> step.5: pan-fry the slices 8 min, turning once
Fry @dried shrimp{1/4%cup}(25 g; soaked 20 min and chopped), @Chinese cured pork belly{3%oz}(85 g; lap yuk, finely diced) and @dried shiitake mushrooms{4}(soaked and diced) in @peanut oil{1%Tbs} in a #wok{} for ~fry{5%min}.
Toss @taro{1 1/2%lb}(680 g; peeled and cut into 1/2-in cubes) through @&(~1)savouries{} with @kosher salt{1%tsp}, @sugar{1%tsp}, @Chinese five-spice powder{1/2%tsp} and @white pepper{1/2%tsp} for ~fry{4%min}, just until the edges of the cubes turn. Taro is fried rather than simmered here — cubes that stay whole are what a slice of this is judged on.
Stir @hot chicken stock{1 1/2%cups}(360 mL) into @rice flour{1 1/2%cups}(210 g) slaked smooth with @water{1/2%cup}(120 mL), then fold @&(~1)taro{} through.
Steam @&(~1)batter{} in an oiled 8-in #cake pan{} in a #steamer{} for ~steam{50%min}, until a skewer comes out clean, then ~cool{1%hr} and ~chill{12%hr} overnight. Warm, the loaf will not slice; cold, it cuts like cheese.
Slice @&(~1)set loaf{} into 1/2-in slabs and pan-fry them in @peanut oil{2%Tbs} in a #skillet{} for ~fry{8%min}, turning once, until both faces are crusted and the taro inside has gone floury and sweet.