Taro pudding cake (wu tao go)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield:1 9 inch round cake
2 cups Taro cut into 1/4 inch cubes
1¾ cup Chicken broth
1 cup Swansdown cake flour (no substitute)
½ cup Pork butt; mince fine
⅓ cup Chinese sausage or cooked ham; minced
¼ cup Dried shrimp; soak & mince
2 tablespoons Salted turnips; minced
½ cup Green onions; chopped
½ cup Chinese parsley (cilentro) chopped
½ teaspoon Five spice powder
¼ teaspoon White pepper
4 teaspoons Oil
1 teaspoon Salt

Directions

PREPARATION: Soak dried shrimp for ½ hour before mincing. Reserve 1 tbsp. each of the chopped green onions and Chinese parsley for topping.

Heat 2 tsp. oil and stir fry pork, sausage, shrimp and salted turnips with the remaining green onions and parsley. Add five spice powder, white pepper and ½ tsp. salt. Set aside. To make batter, stir fry taro cubes in 2 tsp. oil. Add ½ tsp. salt and ½ cup chicken broth. Cover and simmer for 10-15 minutes or until taro is soft.

Meanwhile, mix cake flour with 11/4 cup chicken broth. When taro is done, add to batter, including whatever amount of liquid is left in the taro. Finally add the meat mixture. Stir to mix well. COOKING: Pour batter into a 9 inch cake pan. Set in steamer and bring water to a boil.

Cover. Turn heat down to simmer and steam for ½ hour. Insert toothpick in center. If it comes out clean, it is done. Garnish with reserved onions and parsley. C ool to lukewarm or room temperature before serving. DO AHEAD NOTES: Wu Tao Go can be cooked ahead and refrigerated for several days or frozen. Since the pudding cake is eaten at room temperature, merely thaw cake out and warm to room temperature.

COMMENTS: You can cut into wedges or diamond shapes for a delicious luncheon dish. For hors d'oeuvres, cut in small squares and be prepared for rave reviews! It will be one of the most unusual and delicious snacks you'll ever serve. This makes ideal picnic food too. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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