Table of Contents
Taro cake is a Cantonese dish typically served at dim sum. At home, I serve it more like a side dish, since the taro and rice flour make this more starchy/carby. In a medium pan over medium-high heat, add the lap cheong and pan-fry until crispy and it renders its fat, 5-10 minutes.
Mix chicken powder, five spice powder, sugar, salt and white pepper in a cup of water. Add a dash of sesame oil. Combine with rice flour very well. Heat 3 tablespoons of oil over medium high heat to saute the diced taro, for about 3 to 4 minutes. Pour in 2 cups of boiling water and bring to a boil again. Cook for about 10 minutes.
Taro Cake (Chinese Wu Tao Gou), a crispy, golden brown Chinese New Year and Dim Sum favorite. This taro cake Wu Tao Gou recipe comes from our grandma who has made it for years! Heat the oil in wok over medium heat. Add Chinese sausage, pan-fry for 2 minutes.
Mix chicken powder, five spice powder, sugar, salt and white pepper in a cup of water. Add a dash of sesame oil. Combine with rice flour very well. Heat 3 tablespoons of oil over medium high heat to saute the diced taro, for about 3 to 4 minutes. Pour in 2 cups of boiling water and bring to a boil again.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…