Recipe - Taro Pudding Cake (Wu Tao Go)

**** NO E *****
Karen Adler FNGP13B.
Yield:1 9 inch round cake
2 cup Taro cut into One fourth inch cubes
1 Three fourths cup Chicken broth
1 cup Swansdown cake flour
(no substitute)
One half cup Pork butt; mince fine
1/3 cup Chinese sausage or
cooked ham; minced
One fourth cup Dried shrimp; soak & mince
2 tablespoon Salted turnips; minced
One half cup Green onions; chopped
One half cup Chinese parsley (cilentro)
chopped
One half teaspoon Five spice powder
One fourth teaspoon White pepper
4 teaspoon Oil
1 teaspoon Salt

PREPARATION: Soak dried shrimp for One half 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 One half tsp. salt. Set aside. To make batter,
stir fry taro cubes in 2 tsp. oil. Add One half tsp. salt and One half cup chicken
broth. Cover and simmer for 1015 minutes or until taro is soft.
Meanwhile, mix cake flour with 1One fourth 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 One half 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 MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com