Recipe: Perfect Taro Cake / Savory / Vegan recipe

Taro Cake / Savory / Vegan recipe. Great recipe for Taro Cake / Savory / Vegan recipe. Back in my hometown, they serve this cake with dried shrimp. Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break.

Taro Cake / Savory / Vegan recipe 【taro Cake】, Taro Cakes, Taro Root Cake. Savory Roasted Taro The Paleo Mom. pepper, taro, savory, tallow, salt, garlic powder. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate. You can have Taro Cake / Savory / Vegan recipe using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Taro Cake / Savory / Vegan recipe

  1. It’s 500 gr of frozen taro, thawed and diced.
  2. You need 2 tbsp of tapioca flour.
  3. Prepare 1 tbsp of rice flour.
  4. Prepare 1 tbsp of garlic mince.
  5. Prepare 1 of lt water.
  6. It’s 100 gr of preserved radish, rinsed.
  7. You need 100 ml of sweet soy sauce.
  8. You need 1 of shallot chopped.

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? Taro Cake / Savory / Vegan recipe. Taro is a root vegetable often used in Asian cuisine. When cooked, it has a soft, starchy texture similar to potato but is a little more slippery – so kind of like a cross between okra and potato.

Taro Cake / Savory / Vegan recipe instructions

  1. Fry chopped garlic and add diced taro, stir well, add water and flour, simmer for 15 mins till soft, set aside.
  2. Place into stainless steel container and steam for 15mins.
  3. For the topping, fry shallot and radish together, add sweet soy sauce and pepper.
  4. Serve the taro cake with topping.

Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy. Taro, or also known as kalo in Hawaiian, malanga in Cuban and yam in Malasyian is a potato look alike vegetable plant whose beginnings are considered to be in India (India has the best Taro recipes). It's grown in semi exotic areas, as well in exotic too, and because of it's similarity. Always a favorite in Dim Sum, this is actually also a classic to make in Guangdong during the Chinese New Year.