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| ==Variety== | ==Variety== | ||
| ===Dim sum=== | ===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 ] and ], or among overseas ] ] | 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 ] and ], or among overseas ] ] | ||
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Revision as of 05:56, 9 February 2008
| Taro cake | |||||||||||
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| Traditional Chinese | 芋頭糕 | ||||||||||
| Simplified Chinese | 芋头糕 | ||||||||||
| Literal meaning | taro cake | ||||||||||
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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 commuities .
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 dish is prepared in the cuisine of Vietnam, where it is called bánh khoai môn.