Taro Root Cake Woo Tul Gow Recipe Epicuriouscom

CHINESE TARO ROOT CAKE (WOO TUL GOW)

Steps:

• In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
• In another bowl, mix flour and starch in water.
• Heat 9-inch round pan with a little oil.
• Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
• Mix taro into flour mixture.
• Add pork.
• Pour into oiled pan.
• Drain and squeeze mushrooms dry.
• Cut off and discard stems and mince the caps.
• Top cake with garnishes.
• Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
• Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
• Cool and cut into slices.

TARO MOUSSE CAKE

Steps:

• Method: To prepare cake: Preheat oven to 350 degrees.
• Beat egg yolks and 1 cup sugar.
• Fold in flour, salt and baking powder.
• In a separate bowl, beat egg whites to soft peaks with remaining sugar.
• Gently fold egg whites into batter.
• If you are using oil or butter for added richness, fold that in last.
• Pour batter into ungreased 9 inch, round cake pan.
• Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown.
• To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks.
• In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended.
• Add butter and combine.
• Wait until mixture has cooled to room temperature, then fold in whipped cream.
• Slice cake in half horizontally.
• Spread filling on bottom layer with spatula.
• Add top layer of cake.
• Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes.
• When root is cooked, mash it with a fork or ricer.

BOILED TARO WITH COCONUT MILK

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.

TARO ROOT SNOW CREAM

Steps:

• Bring two pots of water to a boil.
• Skin the yams and taro, then place each in separate pots of boiling water and cook until soft, 20 to 25 minutes.
• When cooked, drain the water and combine the vegetables. Slowly add the milk to the mixture and blend until pureed. Add the sugar and continue to blend.
• When thoroughly blended, place in freezer-safe container and freeze. Scrape the frozen mixture into cups to serve.
• Disclaimer:.
• When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.