Taro Root Cake (Woo Tul Gow)

My Auntie Ivy's Legendary Taro Root Cake

The aroma of Auntie Ivy's kitchen always fills me with a sense of warmth and belonging. It’s a smell I associate with family gatherings, New Year celebrations, and the comforting taste of home. One of her specialties, and the source of much family pride, is her Taro Root Cake, or Woo Tul Gow. It’s not just a cake; it's a testament to her unwavering skill and dedication in the kitchen, a legacy passed down through generations.

Auntie Ivy’s mother, Che Chung Ng, was the original master of this recipe. Even in her eighties, she possessed an incredible energy and intuition in the kitchen. Watching her make these cakes, year after year, was a mesmerizing experience. She never measured ingredients, yet each cake was perfectly balanced, a symphony of textures and flavors. The cake itself is a delightful blend of creamy taro, savory scallops, earthy mushrooms, succulent shrimp, and the salty kick of Chinese bacon. It's a dish that captures the essence of Chinese New Year celebrations, a symbol of prosperity and good fortune.

The process of making the taro root cake is both challenging and rewarding. The preparation involves several steps, each demanding precision and care. From soaking the scallops and mushrooms to meticulously steaming the bacon, each element plays a crucial role in the final product's exquisite taste and texture. The steaming process itself is a test of patience, requiring careful monitoring to ensure the cake is cooked perfectly without overcooking. Auntie Ivy taught me to trust my senses and the subtle shifts in the cake's consistency to indicate its readiness.

The final step of pan-frying the cake slices until they're golden brown and fragrant is a culinary highlight. It transforms a humble steamed cake into a true masterpiece. The delicate, thin slices brown beautifully, creating a crispy exterior that complements the soft, savory interior perfectly. The taste, when served with a drizzle of oyster sauce, is an unparalleled experience—a taste that evokes memories of family, traditions, and the enduring spirit of Chinese cuisine.

More than just a recipe, Auntie Ivy's Taro Root Cake is a cherished family heirloom, a delicious reminder of the love and dedication that goes into each carefully crafted dish. It's a taste of tradition, a taste of home, and a taste I'll forever cherish.

This cake is more than just food; it's a story passed down through generations, a testament to the power of family traditions, and a reminder of the love and care that goes into every bite. It's a dish that speaks volumes, a silent narrator of a rich family history, and a delicious symbol of togetherness and celebration.

To recreate Auntie Ivy’s Taro Root Cake is to embark on a culinary journey, one that requires attention to detail and a willingness to embrace the unexpected. It’s a rewarding experience that culminates in a dish of extraordinary flavor and profound sentimental value. While the precise measurements might be a mystery, the spirit of the recipe—the love, the dedication, the attention to detail—is what truly brings this dish to life. And that, more than anything, is what makes Auntie Ivy's Taro Root Cake so special.

So, gather your ingredients, put on your apron, and prepare for a culinary adventure. This is more than just a recipe; it's an opportunity to connect with a culinary legacy, to honor a tradition, and to create a dish that will bring warmth and joy to your own family gatherings for years to come. The end result is an unparalleled culinary experience - a rich, savory cake that embodies the heart and soul of Chinese cooking, and the love of a family passed down through generations.

Step-by-step

• In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.
• Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
• Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
• Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.
• Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.
• Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
• Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.
• Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.
• When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
• Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.