Easiest Way to Prepare Delicious Taro Cake / Savory / Vegan recipe

Taro Cake / Savory / Vegan recipe. Line loaf pan with parchment paper, letting ends hang over pan edges. Savory Roasted TaroThe Paleo Mom. salt, savory, pepper, taro, tallow, garlic powder. This taro cake Wu Tao Gou recipe comes from our grandma who has made it for years!

Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. Add salt, taro, egg, cornstarch, baking powder, cream, cilantro, and lemon juice to tuna mixture. Mix well and shape into cakes. You can cook Taro Cake / Savory / Vegan recipe using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Taro Cake / Savory / Vegan recipe

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

Fry in a little butter until golden brown on both sides. I didn't hate it nor was I extremely crazy about it back in Malaysia but recently, I've been craving for a plate of diagonally cut taro cakes topped with dried shrimps, fried onions doused in sweet and spicy sauce. Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient.

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.

A Vegan and Vegetarian Blogging Extravaganza. Taro is a root vegetable native to Southeast Asia and India which produces a giant potato-like tuber which when cooked, can range in colours from white, to lavender to electrifying violet. Taro is a root that is light purple inside and is used in sweets in asian food. (EDIT: I have also been informed that it is used in savory foods too, especially curries. Yum!) I first had it as a flavoring for a boba tea I ordered in Korea town. Steamed or baked savory cakes w/ tempered Indian spices & cilantro chutney.

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