Chinese taro cake, also known as “Wu Tao Gau” (芋头糕), is a beloved dish commonly found in dim sum restaurants. It’s a savory treat made with taro, a starchy root vegetable that has a mildly sweet flavor and a creamy texture. The taro cake is often pan-fried to achieve a crispy golden exterior while keeping its soft, moist interior. It’s a perfect snack or side dish for any occasion, especially during Chinese New Year or other festive celebrations.
This guide will teach you how to make authentic Chinese taro cake from scratch. Whether you’re familiar with Chinese cuisine or a beginner, you’ll find the recipe easy to follow. All the steps are broken down clearly, and we’ve also included tips and variations to suit your preferences. Let’s dive into making this delicious dish that’s sure to impress your family and friends.
What Is Chinese Taro Cake?
Chinese taro cake is a savory steamed or pan-fried cake made from mashed taro, rice flour, and a variety of seasonings. It’s a popular dish in Cantonese cuisine, known for its soft, creamy texture and savory taste. The cake is often steamed in a round cake pan and then sliced into wedges before being pan-fried to a crispy golden brown. It’s typically served during special occasions, but you can enjoy it at any time of the year.
In its traditional form, Chinese taro cake is filled with diced pork, Chinese sausage, or dried shrimp, adding depth to the flavor. The result is a dish that balances the rich taste of the taro with the umami of the meat or seafood, all held together by the rice flour base. The crispy edges are what make this dish particularly irresistible.
Why Make Chinese Taro Cake at Home?
While you can find Chinese taro cake at dim sum restaurants or Chinese markets, making it at home allows you to control the quality of ingredients and customize the recipe to your liking. Freshly made taro cake tastes far superior to store-bought versions, and you can adjust the seasonings and fillings to suit your taste. Plus, it’s a fun and rewarding cooking project for anyone who enjoys experimenting with new recipes.
Making Chinese taro cake from scratch is also a great way to experience authentic Chinese home cooking. Once you master this recipe, you can recreate the dish anytime you want, perfect for family meals or entertaining guests.
Ingredients You’ll Need
To make traditional Chinese taro cake, you will need the following ingredients:
1 lb (450g) of taro: Fresh taro is preferred for its creamy texture. You can find it at Asian supermarkets.
2 cups of rice flour: This helps bind the cake and gives it a chewy, dense texture.
2 cups of water: This is used to make the batter.
2 tablespoons of sugar: A small amount of sugar adds balance to the dish’s savory flavor.
2 tablespoons of oyster sauce: This adds depth and umami flavor to the cake.
2 tablespoons of soy sauce: Provides saltiness and umami flavor.
1/2 teaspoon of white pepper: Adds a hint of spice to the dish.
1/2 cup of diced Chinese sausage (lop chong): This is optional but adds a sweet and savory element.
1/4 cup of dried shrimp (optional): Adds an additional layer of flavor.
1 tablespoon of sesame oil: This adds fragrance and richness.
1 tablespoon of vegetable oil: For pan-frying the cakes later.
You can find most of these ingredients at an Asian grocery store. Chinese sausage and dried shrimp are optional but highly recommended for that authentic flavor.
Step-by-Step Guide to Making Chinese Taro Cake
Step 1: Prepare the Taro
The first step is to prepare the taro. Peel the taro root using a sharp knife, being careful to remove all of the tough outer skin. Once peeled, cut the taro into small cubes. The smaller the cubes, the quicker they will cook, and the easier it will be to mash them later.
Next, place the taro cubes in a pot of water and bring it to a boil. Allow the taro to cook for about 10-15 minutes or until it becomes fork-tender. When the taro is soft enough to mash, drain the water and set the taro aside to cool slightly.
Step 2: Make the Batter
In a mixing bowl, combine the rice flour, water, sugar, oyster sauce, soy sauce, and white pepper. Stir the ingredients together until you form a smooth batter. The batter should be slightly thick but pourable. If the mixture is too thick, add a bit more water to reach the right consistency.
Step 3: Mash the Taro
Once the cooked taro has cooled slightly, mash it using a potato masher or a fork until it becomes a smooth paste. Some small lumps are fine, as they’ll add texture to the cake. You can also use a food processor for a smoother mash if you prefer.
Step 4: Mix the Taro with the Batter
Fold the mashed taro into the rice flour batter. Stir well until the taro is evenly distributed throughout the batter. You should have a thick, creamy mixture. At this point, you can also stir in the diced Chinese sausage and dried shrimp if you’re using them. The mixture should have a nice, uniform consistency.
Step 5: Steam the Taro Cake
Prepare a steaming setup by filling a large pot with water and bringing it to a boil. Grease a round cake pan or a heatproof dish with a little bit of oil to prevent sticking. Pour the taro batter into the prepared pan and smooth the top with a spatula.
Place the pan into the steamer and steam the cake over medium-high heat for about 45-60 minutes. The cake should firm up and become slightly translucent. You can check if it’s done by inserting a skewer into the cake; it should come out clean.
Step 6: Cool and Slice the Cake
Once the taro cake has finished steaming, remove it from the steamer and allow it to cool for about 30 minutes. The cake will firm up as it cools, making it easier to slice.
Step 7: Pan-Fry the Taro Cake
After the cake has cooled, slice it into wedges or squares, depending on your preference. Heat a little vegetable oil in a frying pan over medium heat. Once the oil is hot, add the slices of taro cake and fry each side until it’s golden brown and crispy. This step is crucial for achieving that delicious crispy crust that contrasts perfectly with the soft interior.
Tips for the Best Chinese Taro Cake
Use fresh taro: Fresh taro has the best texture and flavor. Avoid canned taro for the best results.
Adjust the seasonings: If you like your cake sweeter, add more sugar. If you prefer a saltier version, increase the soy sauce or oyster sauce.
Don’t overcook the taro: If the taro becomes too soft, it may turn mushy when you steam it, so keep an eye on it while cooking.
Let the cake cool: Cooling the cake before slicing and frying makes it easier to handle and helps it hold its shape.
Serving Suggestions
Chinese taro cake is delicious on its own, but you can serve it with dipping sauces like soy sauce or hoisin sauce for added flavor. It also pairs well with a side of steamed vegetables or a bowl of soup. You can serve it as a savory snack, side dish, or even as part of a larger dim sum meal.
Variations of Taro Cake
If you’re looking to experiment with different flavors, here are some variations you can try:
Vegan Taro Cake: Skip the Chinese sausage and shrimp, and add vegetables like mushrooms or tofu for a vegetarian version.
Spicy Taro Cake: Add chopped fresh chili peppers to the batter to give the cake a spicy kick.
Sweet Taro Cake: For a dessert twist, you can make a sweet version by adding more sugar and a little coconut milk to the batter.
Conclusion
Making Chinese taro cake at home is a fun and rewarding experience. With its creamy interior and crispy exterior, this dish is sure to become a favorite in your kitchen. Follow the simple steps outlined in this guide, and you’ll have a delicious taro cake ready to enjoy in no time.
So, next time you’re in the mood for something savory and comforting, try your hand at making Chinese taro cake. It’s the perfect dish to impress guests or treat yourself to a homemade delight.
