Taro Cake / Savory / Vegan recipe
Steps Making Recipes Taro Cake / Savory / Vegan recipe using 8 ingredients and 4 steps
Taro Cake / Savory / Vegan recipe - Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. This taro cake Wu Tao Gou recipe comes from our grandma who has made it for years! Over the years, our grandmother has perfected her taro cake recipe. Her version is packed with Chinese sausage (lap cheung), dried shrimp (optional and often left out to cater to Sarah's taste), and scallions. Savory Vegan Dumplings From Scratch (Steamed)
Taro is called yam in Malaysia, and this recipe can be often seen in the Malaysian menu.
Taro root is mashed and mixed with shiitake mushrooms, dried shrimp and peanuts, before being pan-fried to perfection.
You can have Taro Cake / Savory / Vegan recipe using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients cook Taro Cake / Savory / Vegan recipe
- Prepare 500 gr frozen taro, thawed and diced.
- It's 2 tbsp tapioca flour.
- You need 1 tbsp rice flour.
- You need 1 tbsp garlic mince.
- Prepare 1 lt water.
- You need 100 gr preserved radish, rinsed.
- It's 100 ml sweet soy sauce.
- Prepare 1 shallot chopped.
Taro Cake / Savory / Vegan recipe instructions
- Fry chopped garlic and add diced taro, stir well, add water and flour, simmer for 15 mins till soft, set aside.
- Place into stainless steel container and steam for 15mins.
- For the topping, fry shallot and radish together, add sweet soy sauce and pepper.
- Serve the taro cake with topping.
Taro Cake / Savory / Vegan recipe - A Vegan and Vegetarian Blogging Extravaganza. Taro is a root vegetable native to Southeast Asia and India which produces a giant potato-like tuber which when cooked, can range in colours from white, to lavender to electrifying violet. Taro is a root that is light purple inside and is used in sweets in asian food. (EDIT: I have also been We eat taro, but not as a sweet as some Asian cultures do - we eat it as a savory thing, in curries or The cake was definitely sweet, I made the frosting using the cream cheese frosting recipe from. Taro is a nutrient-dense tuber native to Southeast Asia. It is considered a "safe starch" and is recommended as a dense source of complex Taro is a small, roundish, dark brown and hairy tuber that is often available in grocery stores and Asian food markets. It's outer skin is easily peeled off after. Line loaf pan with parchment paper, letting ends hang over pan edges. Thank you and good luck