This is an old revision of this page, as edited by The Parting Glass (talk | contribs) at 10:37, 2 February 2009 (reverted last 3 edits: don't appear to be constructive). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 10:37, 2 February 2009 by The Parting Glass (talk | contribs) (reverted last 3 edits: don't appear to be constructive)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) | It has been suggested that this article be merged with Taro cake. (Discuss) Proposed since October 2007. |
Taro cake (wu tow ko) is a very popular Chinese dish in Malaysia and Singapore. It is sold especially in the morning markets and dim sum shops. It is usually eaten for breakfast and tea.
Taro cake, often referred to as yam cake, is not made from yams but from taro which is a corm. Taro cake is made by steaming small pieces of taro with rice flour, water and salt. It is suitable for vegetarians as it does not include any animal products except for its garnishings. It is usually garnished with dried prawns (which have been soaked, chopped coarsely and fried), deep-fried shallots, chopped stalks of fresh spring onions, sprigs of Chinese parsley, toasted sesame seeds and red chilis. It is served with a thick sweet soy sauce along with a spicy chili paste which is optional.
See also
 | This Malaysia-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This food-related article is a stub. You can help Misplaced Pages by expanding it. |