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| ===Frozen taro cake=== | ===Frozen taro cake=== | ||
| Some restaurants offer taro cakes cut into small cubes as part of a main course ] to a major ]. These are sometimes frozen to a more solid state. Though it is not nearly as common as the other forms. | Some restaurants offer taro cakes cut into small cubes as part of a main course ] to a major ]. These are sometimes frozen to a more solid state. Though it is not nearly as common as the other forms. | ||
| ==In other cultures== | |||
| A similar taro cake is prepared in the ], where it is called ''bánh khoai môn''. | |||
| ==See also== | ==See also== | ||
Revision as of 20:02, 13 July 2007
Template:Chinesename Taro cake is a Chinese dish made from the vegetable taro. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is usually topped with chopped scallions.
Variety
Dim sum
The pan fried square taro cake is semi-crunchy on the outside and medium-soft on the inside. It is also the most consistent version with more or less the same formula in East and Southeast Asia, or among overseas Chinese communities.
Regional home-style
The other version is the more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time in a deep pan until it is ultra soft and pasty. The formula varies greatly depending on the family recipe or regional tastes.
Frozen taro cake
Some restaurants offer taro cakes cut into small cubes as part of a main course appetizer to a major Chinese cuisine. These are sometimes frozen to a more solid state. Though it is not nearly as common as the other forms.
In other cultures
A similar taro cake is prepared in the cuisine of Vietnam, where it is called bánh khoai môn.
See also
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