Taro cake
Cantonese dish made from the vegetable taro
| Taro cake | |||||||||||||||||
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| Traditional Chinese | 芋頭 糕 | ||||||||||||||||
| Simplified Chinese | 芋头 糕 | ||||||||||||||||
| Literal meaning | taro cake | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Chinese | 芋粿 | ||||||||||||||||
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Taro cake (traditional Chinese: 芋頭糕; simplified Chinese: 芋头糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient. As a dim sum, it is usually cut into rectangular slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatown restaurants. Other ingredients often include pork and Chinese black mushroom, or sometimes Chinese sausages. It is usually topped with chopped scallions.
01Variety
Regional home-style
The other version is the more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time in a deep pan until it is ultra soft and pasty. The formula varies greatly depending on the family recipe or regional tastes.
Frozen taro cake
Some restaurants offer taro cakes cut into small cubes as part of a main course appetizer to a major Chinese cuisine. These are sometimes frozen to a more solid state, though it is not nearly as common as the other forms.
02In other cultures
A similar dish is prepared in the cuisine of Vietnam, where it is called bánh khoai môn.
Sources and credits
This article is adapted from the Wikipedia article “Taro cake”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Taro Cake dllu.jpg by Dllu, CC BY-SA 4.0
- YamCake001.jpg by L joo at English Wikipedia, Public domain
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