Chinese Taro Root Cake (woo Tul Gow)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 cup rice flour (not glutinous rice flour)
• 1 cup cornstarch
• 3/4 cup water
• 4 cups taro root, washed, peeled and cubed (1 lb)
• 2 teaspoons shoyu
• 1 teaspoon oyster sauce
• 1 teaspoon salt
• 2 cups roasted lamb loin, chopped
• 4 dried chinese mushrooms
• 1/4 cup char siu lamb, chopped
• 3 green onions, chopped
• 1/2 lb chinese olive, chopped (lam see)

Recipe

• 1 in a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
• 2 in another bowl, mix flour and starch in water.
• 3 heat 9-inch round pan with a little oil.
• 4 stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
• 5 mix taro into flour mixture.
• 6 add lamb.
• 7 pour into oiled pan.
• 8 drain and squeeze mushrooms dry.
• 9 cut off and discard stems and mince the caps.
• 10 top cake with garnishes.
• 11 bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
• 12 carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
• 13 cool and cut into slices.