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 Taro cake | |
| Alternative names | Yam cake |
|---|---|
| Course | Dim sum |
| Place of origin | Southern China |
| Region or state | East Asia andSoutheast Asia |
| Main ingredients | Taro, rice flour |
| Variations | Fried and steamed |
| Taro cake | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 aCantonese dish made from the vegetabletaro. While it is denser in texture thanradish cakes, both of these savory cakes are made in similar ways, withrice flour as the main ingredient. As adim sum, it is usually cut into rectangular slices andpan-fried before serving. It is found inHong Kong,China, and overseasChinatown restaurants. Other ingredients often includepork andChinese black mushroom, or sometimesChinese sausages.[1] It is usually topped with choppedscallions.
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 familyrecipe or regional tastes.
Some restaurants offer taro cakes cut into small cubes as part of a main courseappetizer to a majorChinese cuisine. These are sometimes frozen to a more solid state, though it is not nearly as common as the other forms.
A similar dish is prepared in thecuisine of Vietnam, where it is calledbánh khoai môn.
InMalaysia andSingapore, it is known as yam cake.
