Steamed Taro Cake ( Wu Tow Ko)

This is a Malaysian version of Steamed Taro/ Yam Cake. Just had a craving for this local delight that i have not had for ages and since i manage to got my hands on some Taro why not give it a go. Mum used to make them too and everyone really enjoy the homemade ones as they are nicer and of cause we always add more of the ingredients (Liau) that makes it tasty.


Steamed Taro Cake


1 1/2 cups rice flour
1/2 cup cornflour
1 litre cool water
vegetable oil, for frying 
1 1/2 cups dried shrimps soaked in hot water 
squeezed and finely chopped
3 Chinese sausage/ lap cheong,finely chopped (for meat version)
1 cup dried chinese mushroom,soaked in hot water
squeezed and finely chopped ( 2 cups maybe use if not doing meat version)
400g yam diced in to 1cm cubes
1 1/2 tsp Chinese 5 spice powder
1 tsp sea salt
1 tsp sugar
1/3 cup chopped spring onions
red chilli finely chopped 
Fried shallots ( bought from store)
Garlic chilli sauce

For those who do not know, this is what Taro/ Yam looks like.

• Mix rice flour and cornflour with water to make a thin batter
• Saute shrimp,sausage and mushroom in oil till slightly colored and fragrant. Add Taro, five spice powder, salt, sugar and yam batter. Cook on medium heat, stirring and scraping the sides of the pan continuously till the mixture is thick starchy paste. Taste and season further if needed.

•  Heat water in the steamer. Transfer the Taro paste to a round spring form cake tin ( 22- 23cm)
• Turn heat up so the water is boiling and steam cake for 40 - 45 minutes.
• To check if the cake is ready test it with a pricker on the taro once taro is soft is ready.
• Do not worry if cake looks a little wobbly when first out of steamer, as it will firm up as it cools down.
• Sprinkle the spring onions, fried shallots and freshly chopped red chillies over the top.
• Serve with garlic chilli sauce.

Leftovers can be kept in the fridge and warm up the next day or slice them up and pan fry them till golden and served! Both ways yummy. 

It can also be frozen up so whenever you crave for it, you know where to find them.