Do you like Dim Sum? I LOVE eating Dim Sum… my only problem is that I find the entire experience to be VERY stressful, so it’s a love/hate thing for me. I find myself craning my neck backwards, looking for all the carts with the food that I want to eat… worried that all the good stuff will be gone by the time the cart comes by. (Yes, I know… I’m weird!) One of my most favorite dim sum carts is the one that has the frying table… where the lady will fry you up either a taro cake or radish cake. I can never find her, and instead, the lady with chicken feet keeps coming by… Uhh… no thanks! WHERE IS THE TARO/RADISH CAKE CART?!*!??!!!$*!!????!!*!!$!!?? Avoid all the stress, and make your taro cake or radish cake at home instead!
My favorite version of this cake is actually the radish one, made of daikon: Lo Bak Gou (教做蘿蔔糕). Because I didn’t have any daikon radish the day I made this, I used taro instead – to make the steamed taro cake, Wu Tao Gou (芋頭糕). If you want to make the radish version, just substitute the taro root in this recipe with daikon radish instead – it’s essentially the same recipe. No more waiting for the cart that never seems to come!
- 2 c. grated taro
- 2 Chinese sausages
- 1/4 c. dried shrimp
- 1/2 large onion
- 5 large shitake mushrooms
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. soy sauce
- 2 c. rice flour
- 1 c. cold water
- 1 c. hot water
- 2 T. canola oil, divided
1. Chop the shrimp, sausages, onion, and mushroom into small pieces.
2. Peel and grate the taro. (It’s easiest to do this in the food processor.)
3. Heat 1 T. oil in a wok over medium high heat, and stir fry the onion with the salt and pepper.
4. Add the shrimp and sausage, and continue to stir fry for another minute.
5. Add the mushrooms and the soy sauce, and continue to stir fry until the mushrooms are cooked and golden.
6. Turn off the heat, and mix the raw grated taro into the cooked ingredients.
7. Meanwhile, mix the rice flour and cold water with a whisk. Add the hot water (just microwave the water in a pyrex measuring cup for 2 minutes), and mix in, forming a smooth paste.
8. Add the ingredients from the wok into the rice batter, and stir.
9. Divide the taro batter between two loaf pans. (It is easier to get the steamed taro cake out later if you line the loaf pans first with non-stick foil.)
10. Place the pans into a steamer set over boiling water, cover, and allow to cook for about 50 minutes to an hour. (If you want a taller cake, you can just put all the mixture into one loaf pan and steam 10 minutes longer.)
11. Remove from the steamer carefully, and allow to cool for 1 hour. Remove the cakes from the pan (if you lined the pans with foil, just pull the foil up for easy removal), and cut into 1/2 inch thick slices.
12. Heat the remaining 1 T. oil in the wok, and gently pan fry the steamed taro until golden brown on both sides.
13. Serve hot with oyster sauce on the side.