Taro Root Cake (Woo Tul Gow)
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
41
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tsps
Salt2 cups
Rice FlourDirections:
1
In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened
2
Drain, reserving the soaking liquid
3
Remove and discard the small hard knob from the side of the scallops
4
Finely shred the scallops
5
Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened
6
Drain and squeeze dry, reserving the soaking liquid
7
Cut off and discard stems and mince the caps
8
In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened
9
Drain, reserving soaking liquid
10
Finely chop shrimp and set aside
11
Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish
12
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
13
Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish
14
Check the water level from time to time and replenish, if necessary, with boiling water
15
Carefully remove the dish from the steamer and set aside to cool
16
Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups
17
In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat
18
Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife
19
Remove the bacon from its dish and reserve the juices in the dish
20
Cut off and discard the rind and thick layer of fat underneath
21
Cut the remaining meat into paper-thin slices and then finely chop
22
In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown
23
Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes
24
Stir in pan juices from the bacon and remove from heat
25
Drain the taro in a colander, reserving the cooking liquid
26
Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine
27
In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth
28
Stir in 1 cup of the reserved hot taro broth
29
Pour this batter over the taro mixture in the saucepan
30
Add the remaining 1/2 teaspoon salt and stir until combined
31
Consistency will resemble that of thick rice pudding
32
Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish
33
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
34
Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch
35
Check the water level and replenish, if necessary, with boiling water
36
Carefully remove the bowl from the steamer and cool on a rack about 1 hour
37
Cover and refrigerate at least 3 to 4 hours
38
Run a knife along the edge of the cake to loosen sides
39
Place a cake rack over the bowl and invert to unmold
40
Flip the cake right-side up onto a cutting board
41
Wrap the cake in plastic wrap and refrigerate until ready to use
42
When ready to eat, cut the cake into quarters
43
Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips
44
Cut each strip crosswise into scant 1/2-inch-thick slices
45
This is the typical way of slicing a cake Chinese style
46
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking
47
Add just enough vegetable oil to barely coat the wok
48
Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown
49
Serve immediately with oyster sauce
50
In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened
51
Drain, reserving the soaking liquid
52
Remove and discard the small hard knob from the side of the scallops
53
Finely shred the scallops
54
Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened
55
Drain and squeeze dry, reserving the soaking liquid
56
Cut off and discard stems and mince the caps
57
In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened
58
Drain, reserving soaking liquid
59
Finely chop shrimp and set aside
60
Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish
61
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
62
Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish
63
Check the water level from time to time and replenish, if necessary, with boiling water
64
Carefully remove the dish from the steamer and set aside to cool
65
Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups
66
In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat
67
Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife
68
Remove the bacon from its dish and reserve the juices in the dish
69
Cut off and discard the rind and thick layer of fat underneath
70
Cut the remaining meat into paper-thin slices and then finely chop
71
In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown
72
Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes
73
Stir in pan juices from the bacon and remove from heat
74
Drain the taro in a colander, reserving the cooking liquid
75
Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine
76
In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth
77
Stir in 1 cup of the reserved hot taro broth
78
Pour this batter over the taro mixture in the saucepan
79
Add the remaining 1/2 teaspoon salt and stir until combined
80
Consistency will resemble that of thick rice pudding
81
Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish
82
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer
83
Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch
84
Check the water level and replenish, if necessary, with boiling water
85
Carefully remove the bowl from the steamer and cool on a rack about 1 hour
86
Cover and refrigerate at least 3 to 4 hours
87
Run a knife along the edge of the cake to loosen sides
88
Place a cake rack over the bowl and invert to unmold
89
Flip the cake right-side up onto a cutting board
90
Wrap the cake in plastic wrap and refrigerate until ready to use
91
When ready to eat, cut the cake into quarters
92
Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips
93
Cut each strip crosswise into scant 1/2-inch-thick slices
94
This is the typical way of slicing a cake Chinese style
95
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking
96
Add just enough vegetable oil to barely coat the wok
97
Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown
98
Serve immediately with oyster sauce