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Rate

5 from 4 votes

Steamed Taro Kuih (a.k.a. Steamed Taro Cake, Chinese Or Kuih, Wu Tao Gou) is a savory Chinese dish made from taro and rice flour. Other ingredients such as dried shrimp, mushroom, Chinese sausage, fried shallot, etc. are added too depending on personal preference.

Check out Steamed Taro Kuih (White Rice Version, NOT Fragrant/Jasmine Rice) as well.

Yields: 12 pieces

CHINESE VERSION: 蒸芋头糕 (粘米粉版)

Steamed Taro Kuih (Chinese Or Kuih/Wu Tao Gou)
 

Steamed Taro Kuih (Chinese Or Kuih/Wu Tao Gou) | MyKitchen101en

Ingredients

  • 300 g taro (diced)
  • ¾ tsp fine salt
  • 1 tbsp fine sugar
  • ¼ tsp pepper
  • ½ tsp five spice powder
  • 1 ¼ tsps chicken stock powder
  • 540 g water from soaking ingredients
  • 160 g rice flour
  • 40 g wheat starch
  • 80 g shallot (thinly sliced)
  • 60 g dried shrimp (soaked & chopped)
  • 20 g mushroom (soaked & diced)

Garnishings

  • 1 stalk spring onion (chopped)
  • 1 pc red chili (diced)

Instructions:

1 Steam taro for 10 minutes until softened.

 

2 Mash 100 g of steamed taro with a fork, add in salt, sugar, pepper, five spice powder, chicken stock, and water from soaking ingredients, and mix well. Combine rice flour and wheat starch, sift into the mixture, and mix until well blended.

3 Add shallot to 150 g of cooking oil, bring to a boil, and cook over medium heat until lightly browned. Off the heat, continue to stir until golden brown. Put fried shallot on a sieve to drain off the oil, and set aside to cool.

4 Heat up 4 tbsps of oil, add in dried shrimp, and cook over medium heat for 2 minutes. Add in mushroom and 200 g of steamed taro, and cook for another 3 minutes until fragrant.

5 Add in the mixture, mix until combined.

 

6 Cook over medium-low heat until thickened.

7 Pour batter into a 9″ x 6″ rectangle baking tray (coat with oil and line with baking paper), smooth the surface with wet spatula.

8 Steam over medium heat for 40 minutes.

9 Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing it from the steamer.

10 Set aside to cool completely before unmoulding.

11 Garnish with fried shallot after unmoulding.


Steamed Taro Kuih (Chinese Or Kuih/Wu Tao Gou)

Steamed Taro Kuih (Chinese Or Kuih/Wu Tao Gou)

Steamed Taro Kuih (a.k.a. Steamed Yam Cake) is a savory Chinese dish made from taro and rice flour. Others ingredients such as dried shrimp, mushroom, Chinese sausage, fried shallot, etc. are added too depending on personal preference.

Rate

5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 44 minutes
Course Appetizer, Snack
Cuisine Chinese
Servings 12 pieces
Calories 123 kcal

Ingredients
 
 

  • 300 g taro diced
  • ¾ tsp fine salt
  • 1 tbsp fine sugar
  • ¼ tsp pepper
  • ½ tsp five spice powder
  • 1 ¼ tsps chicken stock powder
  • 540 g water from soaking ingredients
  • 160 g rice flour
  • 40 g wheat starch
  • 80 g shallot thinly sliced
  • 60 g dried shrimp soaked & chopped
  • 20 g mushroom soaked & diced

Garnishings:

  • 1 stalk spring onion chopped
  • 1 pc red chili diced

Instructions
 

  • Steam taro for 10 minutes until softened.
  • Mash 100 g of steamed taro with fork, add in salt, sugar, pepper, five spice powder, chicken stock and water from soaking ingredients, mix well. Combine rice flour and wheat starch, sift into mixture, mix until well blended.
  • Add shallot to 150 g of cooking oil, bring to the boil, cook over medium heat until lightly browned. Off the heat, continue to stir until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.
  • Heat up 4 tbsps of oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom and 200 g of steamed taro, cook for another 3 minutes until fragrant.
  • Add in mixture, mix until combined.
  • Cook over medium-low heat until thickened.
  • Pour batter into 9″ x 6″ rectangle baking tray (coat with oil and line with baking paper), smooth the surface with wet spatula.
  • Steam over medium heat for 40 minutes.
  • Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing from steamer.
  • Set aside to cool completely before unmoulding.
  • Garnish with fried shallot after unmoulding.

Video

Notes

This recipe yields 12 pieces
The nutritional value for reference is based on 1 piece of taro kuih. 
Related recipe: Steamed Taro Kuih (White Rice Version, NOT Fragrant/Jasmine Rice)

Nutrition (per serving)

Calories: 123kcalCarbohydrates: 24gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 57mgSodium: 378mgPotassium: 223mgFiber: 2gSugar: 2gVitamin A: 31IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Keyword chinese, kuih, taro, taro kuih
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