Taro Cake, also known as 芋頭糕 “Woo Tau Go” in Cantonese, is a popular savoury dim sum dish. It primarily features two key ingredients – taro and rice flour. Additional components include Chinese sausage, dried shrimp, and mushrooms. The combination of these ingredients results in a delicious blend of flavors. My version is tastier than the restaurant; I promise you!
Rooted in Chinese culinary heritage, Taro Cake is a savory dish made primarily from taro root, a starchy tuber known for its distinctive flavour and creamy texture. This dish is a popular feature on dim sum menus, where it is often steamed, sliced, and pan fried until golden and crispy! Happy cooking and Happy Lunar New Year!
Want the radish version? Click here for Chinese Turnip Cake.
Looking for More Dim Sum Recipes? Check These Out!
Table of Contents
What is Taro Cake?
Taro Cake, known as 芋頭糕 “Woo Tau Go” in Cantonese is a savoury dish deeply rooted in Chinese culinary tradition. It is a blend of fragrant taro, rice flour, Chinese sausage (臘腸), dried shiitake mushrooms (冬菇) and dried shrimp (蝦米). This involves a two-part cooking process. First, the mixture is steamed until it solidifies. Second, it undergoes a pan-frying process, giving it a crispy, golden-brown exterior. The earthy taro, savoury Chinese sausage, fragrant dried shrimp and umami rich shiitake mushrooms, will leave you craving for more. Enjoy it as part of dim sum or as a quick breakfast or as a part of your Lunar New Year celebration.
Here’s Why You Will Love Taro Cake
- Better than takeout: You can make this tasty dish right in your own kitchen without breaking the bank.
- Great for special occasions: This dish is great for the Lunar New Year or whenever you are craving dim sum! Taro Cake is a symbol of prosperity and good fortune for the coming year
- As authentic as it gets: You will see Taro Cake at Chinese restaurants during dim sum hours. Now, you can make this at home and impress your guests! Plus, it’s better than the restaurant.
Equipment and Tools to Make Taro Cake
Cutting board and knife: To cut taro into small cubes and matchsticks
Measuring spoons and cups: To measure ingredients
Pan: To saute shiitake mushrooms, Chinese sausage and dried shrimp
Large bowl: To combine all ingredients
Loaf pan: Vessel to steam the Taro Cake
Steaming rack: For loaf pan to sit on
Wok: A large pot with a lid that will accommodate the loaf pan and steaming rack
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
Dried shiitake mushrooms pack an intense flavour to this dish! I rehydrate these mushrooms by submerging it under water and soaking them overnight. Then, squeeze the excess water out of the mushrooms, cut the stem off and it is ready to go! These are great for making soup, stock and for braising.
Chinese sausages are thin, red and dry-looking with a salami resemblance. I buy mine vacuum packed at my local grocery store. I use it in sticky rice and Chinese rice cooker meal!
Dried shrimp is the most common dried seafood and adds great flavour to this dish! This ingredient can be costly but it is important not to skip out on this ingredient here. This only needs a 30 minute soak.
Taro is the star of the dish. Select one that is large and white with purple veins on the inside. This variety of is starchy and has the earthy sweetness that is best suited for this recipe. The small fuzzy taro should not be used because of the slimy texture and are not right for this recipe.
Rice flour gives this recipe a cohesive texture.
Chicken broth gives additional flavour to the dish. Use a low-sodium broth. You can substitute with water as well.
Green onions are great for garnish and a splash of colour and freshness.
How to Make Taro Cake
Let’s make this dish!
Prepare the mushroom, sausage and shrimp mixture: Heat a frying pan over medium heat and add a little bit of oil. Saute the rehydrated mushrooms, chopped sausage and reconstituted shrimp for 3 minutes.
Cook the taro: Add 3.5 cups of chicken broth and taro to the pan. Cook until taro softens over a low simmer, about 15 minutes. Turn off heat.
Combine ingredients: In a large bowl, add rice flour, five spice powder and pepper to 2.5 cups of chicken broth. Mix until combined. Stir the flour mixture to the warm taro mixture. The consistency should resemble a thick pancake batter.
Steam: Brush two loaf pans liberally with any neutral oil. Pour into two loaf pans. Place loaf pan into any pot with a lid that will accommodate a loaf pan and a steaming rack. Fill pot with water to come up to 1 inch below the loaf pan. Steam over medium to high heat until the Taro Cake solidifies, about 1 hour until the it is set and firm to the touch. Check water levels periodically due to long steaming time.
Slice and Pan-Fry: Remove the loaf pan from the wok. Let cool for at least one hour. Loosen with a knife or spatula on the sides and turn out onto a cutting board. Slice the Taro Cake into 1/2 inch slices and pan-fry until golden brown on the outside over medium heat, about 5 minutes per side. This step imparts a delightful crispiness to the exterior, creating a delightful contrast to the soft, flavorful interior. Sprinkle with green onions and serve with your favourite sauce, like Maggi, Sriracha or oyster sauce.
Taro Cake Options and Substitutions
Want to mix things up with this recipe?
- While the traditional recipe includes Chinese sausage, dried shrimp, and mushrooms, feel free to experiment with other ingredients like dried scallops, water chestnuts, carrots, or different types of mushrooms to add your own twist to the dish.
- For a smoother texture, grate the taro rather than cutting them into cubes and matchsticks.
- For a vegetarian version, omit the Chinese sausage and dried shrimp. Consider adding finely diced shiitake mushrooms, water chestnuts, or tofu for additional flavor and texture.
- Add a kick to your Taro Cake by incorporating chili flakes or finely chopped chili peppers into the mixture. You can also include a dash of hot sauce or Sriracha for extra heat.
- Experiment with different seafood options. Instead of dried shrimp, consider using dried scallops, small, cooked shrimp or diced crab meat. This can add a different layer of seafood flavor to the dish.
- For an added crunch, consider adding crispy garlic or onions to the top of the Turnip Cake.
- Try using a variety of mushrooms like oyster mushrooms or enoki mushrooms to add unique flavors and textures.
- Add some garnishes like chopped scallions, cilantro, or a sprinkle of sesame seeds to brighten the dish.
Storage and Reheating Tips
Refrigeration: Once the Taro Cake is cooked and cooled, store it to an airtight container. Store it in the refrigerator for up to 3 days. Make sure to label the container with the date for easy reference.
Freezing: If you want to extend the shelf life of your Taro Cake, you can freeze it. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating on the stove top: For those who enjoy a crispy exterior, pan-frying is an option. Heat a non-stick pan over medium heat, add a small amount of oil, and pan-fry the Taro Cake slices until they achieve a golden brown crust on both sides.
Reheating in the microwave: If you prefer using a microwave, transfer individual slices to a microwave safe bowl. Cover the bowl with a microwave-safe lid, leaving a small vent for steam to escape. Heat until warm. Be cautious not to overheat the Taro Cake, as it can cause a loss of moisture.
Make Ahead Options
- Prepare the Mixture in Advance: Reconstitute the dried shrimp, rehydrate the dried shiitake mushrooms overnight, finely chop the Chinese sausage and cut the taro into cubes and matchsticks the day before. Store the mixture in an airtight container in the refrigerator for up to a day before steaming.
- Steam in Advance: If you are short on time on the day you plan to serve the Taro Cake, steam the mixture up to 3 days ahead. After steaming, let it cool completely, then refrigerate it. When ready to serve, slice and pan-fry the pre-steamed Taro Cake for a quick and easy finish.
- Slice and Freeze: If you want to prepare Taro Cake well in advance, slice the fully cooked and cooled Taro Cake into individual portions. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to a freezer-safe bag. You can also freeze the entire loaf then slice after defrosting. This allows you to have Taro Cake ready for reheating whenever you desire.
- Partial Cooking: Partially steam the Taro Cake a day in advance and finish the cooking process on the day of serving. This can help retain the freshness of the dish while saving you time on the day of your special occasion.
- Thaw Frozen Slices Before Reheating: If you’ve frozen pre-sliced Taro Cake, remember to thaw the slices in the refrigerator before reheating. This ensures even reheating and preserves the texture of the Taro Cake.
- Plan for Pan-Frying: If pan-frying is your preferred method for reheating, you can pan-fry the slices in advance and refrigerate them. On the day of serving, reheat them in the microwave for a quick refresh.
Recipe Tips
Select a taro that is large and white with purple veins on the inside. This variety of is starchy and has the earthy sweetness that is best suited for this recipe. The small fuzzy taro should not be used because of the slimy texture and are not right for this recipe.
You may need to replenish the water due to the long steaming time. Check water levels occasionally without letting out too much steam.
Grate the taro for a smoother texture in the final dish.
If using dried shrimp, soak them in hot water for about 15-20 minutes before incorporating them into the mixture. This helps rehydrate the shrimp and infuse their flavour into the Taro Cake.
Rehydrate the dried shiitake mushrooms by submerging it under water and soaking them overnight.
Once steamed, let the Taro Cake cool for at least one hour before slicing to ensure clean, well-defined pieces. When pan-frying, use medium heat and cook until both sides are golden brown for a crispy exterior.
Adjust the thickness of the Taro Cake slices based on personal preference. Thicker slices will have a softer interior, while thinner slices will result in a crispier texture.
Frequently Asked Questions
What does Taro Cake taste like? The combination of ingredients, particularly the shiitake mushrooms, Chinese sausage and dried shrimp, contributes to an umami-packed experience. This richness is complemented by the earthy sweetness of the taro. The interior is soft and creamy while the exterior is crispy and golden brown from the pan-frying process.
What goes well with Taro Cake? You can dip it in soy sauce to make it more savoury or Sriracha for a bit of heat. Enjoy Taro Cake with a cup of hot tea, such as green tea or oolong tea. You can also create a dim sum feast by pairing Taro Cake with other dim sum items like Chinese Sticky Rice, Rose Siu Mai, Chinese Stuffed Peppers, Cheung Fun and Chinese Mango Pudding.
Is Taro Cake healthy? Taro is rich in fiber, vitamins (such as vitamin C and vitamin B6), and minerals (including potassium and magnesium). The use of rice flour as the primary ingredient makes this dish a gluten-free option.
What is the difference between Chinese Turnip Cake and Taro Cake? While both are enjoyed at Lunar New Year or during dim sum, the main difference is that turnip cake is made from daikon and taro cake is made with taro. Both are loaded with shiitake mushrooms, Chinese sausage and dried shrimp. Turnip Cake offers a smoother consistency while Taro Cake is denser as the taro is cubed instead. Check out my Chinese Turnip Cake recipe here.
What is the meaning of Taro Cake for the Lunar New Year? The main ingredient of taro is regarded as a symbol of prosperity and wealth in Chinese culture. Its round shape and creamy texture are associated with abundance and good fortune in the coming year, making it a fitting choice for Lunar New Year celebrations.
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Lastly, if you make my Taro Cake be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Taro Cake
Equipment
- Cutting board
- Knife
- Measuring spoons and cups
- Pan
- Large Bowl
- Steaming Rack
- Wok
Ingredients
- 4 dried shiitake mushrooms rehydrated, steams removed, finely minced
- 4 Chinese sausage finely minced
- ½ cup dried shrimp small sized, reconstitued in hot water for 30 minutes
- 2 lb taro peeled, cut half into matchsticks and the other half into ¼ inch cubes
- 300 g rice flour
- 1 tsp five spice powder
- pepper to taste
- 6 cups chicken stock divided
- green onions for garnish
Instructions
- Prepare the mushroom, sausage and shrimp mixture: Heat a frying pan over medium heat and add a little bit of oil. Saute the rehydrated mushrooms, chopped sausage and reconstituted shrimp for 3 minutes.
- Cook the taro: Add 3.5 cups of chicken broth and taro to the pan. Cook until taro softens over a low simmer, about 15 minutes. Turn off heat.
- Combine ingredients: In a large bowl, add rice flour, five spice powder and pepper to 2.5 cups of chicken broth. Mix until combined. Stir the flour mixture to the warm taro mixture. The consistency should resemble a thick pancake batter.
- Steam: Brush two loaf pans liberally with any neutral oil. Pour into two loaf pans. Place loaf pan into any pot with a lid that will accommodate a loaf pan and a steaming rack. Fill pot with water to come up to 1 inch below the loaf pan. Steam over medium to high heat until the Taro Cake solidifies, about 1 hour until the it is set and firm to the touch. Check water levels periodically due to long steaming time.
- Slice and Pan-Fry: Remove the loaf pan from the wok. Let cool for at least one hour. Loosen with a knife or spatula on the sides and turn out onto a cutting board. Slice the Taro Cake into 1/2 inch slices and pan-fry until golden brown on the outside over medium heat, about 5 minutes per side. This step imparts a delightful crispiness to the exterior, creating a delightful contrast to the soft, flavorful interior. Sprinkle with green onions and serve with your favourite sauce, like Maggi, Sriracha or oyster sauce.
