Tuesday, December 15, 2015

Taro root cake (wu tau goh) - recipe still in development...

- 1 taro root (2 lbs), cut into 1-2 cm cubes
- 3 lap cheong sliced
- 6-8 chinese mushrooms (reconstituted), diced
- 6-8 dried scallops (reconstituted), shredded
- 1/4 cup dried shrimp (reconstituted), chopped
- 4 cloves garlic
- 2 shallots diced
- 2 tsp salt
- 6 chopped green onions
- 1/2 tsp 5 spice powder
- white pepper
- 3 cups rice flour
- 1 1/4 cups glutinous rice flour

1. fry off lap cheong in oil until crispy, remove from wok
2. fry shallots and garlic until aromatic, then add mushroom and scallop (drained), then green onion 
3. add taro to wok with salt, 5 spice powder and pepper, stir fry for 2 minutes 
4. add back lap cheong and 2 1/2 cups of water to make sure all taro is submerged
5. cook for 8-10 minutes (until taro soft)
6. combine flour, in separate large bowl add a total of 2 cups of fluid (first with the reserved liquids, then water) then slowly add the combined flours until a thick paste forms, when the majority of the flour has been added, add the taro mixture and mix, then the remaining flour
7. divide the mixture into 2 and place into oiled 9 inc round or square pans
8. Steam for 45 mins until firm to the touch, cool to room temperature then refridgerate
9. slice and fry over med high heat in a oiled pan until golden crispy and delicious, serve with oyster sauce mixed with soy, white pepper, and sambal


the texture was not quite right, too glutinous, not firm enough, consider different flour (no glutinous) or maybe less liquid ? 
still working on method to combine flour and liquid to get right consistency with no flour clumps

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