Best Taro Root Cake Woo Tul Gow Recipe Epicuriouscom Recipes

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.

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.

SUE GOW

Steps:

• In a large mixing bowl add and combine all of the ingredients and blend together. Let the mixture rest for 30 minutes in the refrigerator.
• To wrap the dumping brush the wrapper with some of the beaten egg and place some on the meat and seafood mixture onto the wrapper and fold in half and pleat and seal. Place onto a half baking sheet and repeat until done. Place the sue gow into the refrigerator until set.
• Parboil a pot of water and add salt. When the water is at a rolling boil add some of the sue gow and when the sue gow start come to the top remove into a cold water bath. Pour into a colander to drain. Place the unused sue gow into a quart size freezer zip loc bags and place into the freezer.
• In a wok add in the chicken broth and water and bring to a boil add in the mushroom slice and simmer for 5 minutes. Add in pork, chicken, shrimps, water chestnut and bok choy and return back to a boil and season with oyster sauce and turn off the heat add in the sue gow and top with green onion and sesame oil.

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.