Taro cake () is a Cantonese dish made from the vegetable taro. While it is denser in texture than , 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 frying before serving. It is found in Hong Kong, China, and overseas Chinatown restaurants. Other ingredients often include pork and Chinese black mushroom, or sometimes .[
] It is usually topped with chopped .
Variety
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.
In other cultures
A similar dish is prepared in the cuisine of Vietnam, where it is called
bánh khoai môn.
In Malaysia and Singapore, it is known as yam cake.
See also
