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Taro Savory Cake

This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors.

I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro…

This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish.

– What is taro root?

Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate.

Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish.

– Have you ever had this savory taro cake?

If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving…

– How you serve this savory cake?

It is usually served with a side of hot sauce. The cake is first steamed and just before serving is pan fried, so it is somehow crispy on the outside and soft on the inside.

– How this savory taro cake tastes?

Although very typical Chinese dish, my husband really enjoys it, the taro root is embraced with a thin layer of rice flour surrounded by savory pieces of Chinese sausage and shitake mushroom…

– Are you ready to try this super simple and yet delicious savory cake?

Ingredients:

  • 600 g taro (approximately), peeled and cut into cubes, ½ in
  • 4 -5 dry shitake mushrooms
  • 4 Chinese sausages
  • 4-5 garlic cloves, finely minced
  • ½ bunch green onion
  • 250 g rice flour
  • 1 tablespoon vegetable oil
  • Salt and white pepper to taste

Method:

In a small bowl soak the mushrooms in ½ cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely cut the Chinese sausage into small pieces, chop finely the green onion and both aside.

In a pan or wok, add the oil and sauté the taro cubes, until slightly brown, stirring constantly, add 2 tablespoons of water and continue to cook for a minute or so.

In the meantime, in a medium bowl mix the rice flour 550 ml of liquid (from mushroom water and plain water).

Add the sauté taro into the rice and water mixture and stir until well mixed and all the taro are coated with the rice mixture. Set aside.

On the same pan add the sausage, mushroom and green onion, sauté until golden and fragrant.

Return rice flour/taro mixture back to the pan and add salt, pepper. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the hot sauce of your preference.

– If you are looking for more Asian Inspired recipe, please check these out…

Did you know that taro contains a large amount of dietary fiber? Taro is a starch vegetable like potato, but with much more content of fiber. Uncooked taro contains calcium oxalate crystals which can irritate throat and mouth. Once cooked these needle-like toxins are eliminated and great for human consumption.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Turnip Cake

White radish and rice flour are the base of this savory cake.  Traditionally served around Chinese New Year for good luck and very popular dish in dim sum year around.

My mom used to make this cake quiet often and I never thought in making it as occasionally when visiting my mom, I will come home with a big piece of this cake and will kill the craving for it.

I bought one turnip and used half to make soup…didn’t know what to do with the leftover…called my mom and got the recipe.

– What is turnip cake?

Before any confusion, this is a savory cake, yes, savory… made with shredded white turnip or daikon mixed with rice flour. This cake can be plain or mixed with shiitake mushrooms, green onion, Chinese sausage, dried shrimp, bacon…

– How do I make turnip cake?

The rice flour and shredded turnip with whatever ingredients you want to add is cooked by steam. Once cooled, the cake is sliced, and pan fried before serving. The amount of shredded turnip added to the rice flour is totally up to you, the more the tastier.

– How the turnip cake tastes?

The turnip cake is slightly crispy on the outside and soft, moist on the inside. It can be served with a soy sauce base sauce with or without chili.

– Is there a ratio between rice flour and liquid?

According to mom’s recipe to get the perfect texture and consistency, 1500 ml of liquid should be added to 1 lb of rice flour.

– Should we make the turnip cake?

Please bare in mind that I only had ½ turnip, therefore adapt accordingly if following this recipe.

I used the Tatung steamer when steaming the cake batter.

Instead of pan frying the turnip cake I used the air-fryer, which turned out to be awesome.

I served this cake with a sauce made with finely minced garlic and soy sauce.

Ingredients:

  • 250 g turnip radish, peeled and shredded
  • 3 dry shiitake mushrooms
  • 2-3 green onions or scallions
  • 250 g rice flour (not glutinous flour)
  • 2 teaspoons corn starch
  • Salt and ground white pepper to taste
  • 1 tablespoon olive oil
  • 420 ml liquid (water plus the liquid from turnip)

Method:

In a small bowl soak the mushrooms in 1/3 cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely chop green onion and set aside.

In a pan or wok, add the olive oil and sauté the mushroom and add the green onion until golden and fragrant. Remove from the pan and set aside.

On the same pan sauté the shredded turnip under medium heat, cook until tender. Drain, reserving the cooking liquid.

In the meantime, in a medium bowl mix the rice flour, corn starch with 420 ml of liquid (cooking liquid from turnip, mushroom water and plain water). Add the drained cooked turnip and mix.

Return rice flour/turnip mixture back to the pan and add salt, pepper and mushroom/green onion. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the sauce of your preference.

– Interested in more Asian Inspired recipes? Check these out…

Did you know that there are my types of radish? Radish comes in a variety of shapes, lengths and colors. The main component of a radish is water, up to 95%. Radishes contain  vitamin C and other nutrients.

Thank you for visiting Color Your Recipes…have a colorful week!