Yam Cake | Taro Cake | 芋頭糕. A delicious mouthwatering steamed yam cake (taro cake), requested by my daughter. It has been a long time since I made this dish. Taro cake is a Chinese dish made from the vegetable taro.
Be it eaten for breakfast , lunch, dinner or supper.
A good yam cake should be light and fluffy and filled with chunks of yam in every bite!
Now just add your favourite toppings for that extra oomph!
You can cook Yam Cake | Taro Cake | 芋頭糕 using 16 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Yam Cake | Taro Cake | 芋頭糕
- Prepare 50 g of Dried Shrimp,.
- You need 8 of Dried Chinese Black Mushroom,.
- You need 50 g of Dried Scallops,.
- It's 100 ml of Canola / Vegetable / Peanut Oil, For Frying About.
- It's 1 of Red Onion Finely Sliced Into Rings,.
- You need 500 g of Yam / Taro Peeled Finely Diced,.
- Prepare of Chinese 5 Spice, 1 TSP.
- You need Pinch of Sea Salt,.
- Prepare Pinch of White Pepper,.
- You need 1 TBSP of Light Soy Sauce,.
- It's 3 Cloves of Garlic Finely Minced,.
- It's 200 g of Rice Flour,.
- You need 1/2 TBSP of Sriracha,.
- Prepare 1 TBSP of Kecap Manis,.
- You need 1 Handful of Scallions / Green Onions Finely Sliced,.
- You need 1 Handful of Red Chili Deseeded Finely Sliced,.
Dried shrimps, chinese wine sausage, mushrooms, fried shallots. Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. By just adding in a lot of yam is not enough. You must also complement it with that lip-smacking taste and mouth-watering aroma.
Yam Cake | Taro Cake | 芋頭糕 instructions
- 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..
- 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.*.
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
Adequate oil is essential to fry the shrimp and mushroom until fragrant. It also acts to smoothen the texture of the yam cake. Yam Cake (Or Kuih) - Steamed cake made from yam pieces, dried prawns and rice flour, and usually served with a chilli dipping sauce. One of my favorite is or kuih, or yam cake made of yam (in the US, yam is referred as taro). I have never attempted making kuih in the US though.