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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. Don’t let it dry up and leave some water with the taro.
In Chinese cuisine, taro is a popular starch in everything from stews to sweet desserts (taro bubble tea is so much better with REAL taro rather than that sugary purple instant powder…). But one of the more well-known applications for taro is in the humble but beloved taro cake.
If it comes out clean, the taro cake is cooked through. Sprinkle with chopped spring onion. Serve hot. Or let cool and refrigerate with cover for 4 hours. Cut into pieces, fry both sides until golden brown over medium heat. While cooking taro, use medium-low heat. Don’t use high heat or cook too long. Just 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.
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