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Chinese Taro Root Cake (Woo Tul Gow): A Taste of Lunar New Year

I can still remember the sweet, earthy aroma wafting from my grandmother’s kitchen as she prepared Woo Tul Gow for Lunar New Year. The savory steam, mingled with the subtle scent of mushrooms and roasted pork, filled the air with anticipation. As a child, I would eagerly watch her meticulously layering the ingredients, a silent promise of the deliciousness to come. That taro cake, dense with flavor and tradition, became a symbol of family, togetherness, and the hope that blooms with each new year.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 30 minutes
Servings: 15
Yield: One 9-inch cake
Dietary Type: Not Vegetarian

Ingredients

1 cup rice flour (NOT glutinous rice flour)
1 cup cornstarch
¾ cup water
4 cups taro root, washed, peeled and cubed (1 lb)
2 teaspoons shoyu
1 teaspoon oyster sauce
1 teaspoon salt
2 cups roasted pork loin, chopped

Garnish:

4 dried Chinese mushrooms
¼ cup char siu pork, chopped
3 green onions, chopped
½ lb Chinese olive, chopped (lam see)

Equipment Needed

Medium bowl
9-inch round pan
Large skillet
Steamer (large enough to fit the pan)

Instructions

In a medium bowl, soak the dried Chinese mushrooms in ¼ cup cold water until softened (about 30 minutes). Soaking rehydrates the mushrooms, intensifying their earthy flavor and making them easier to slice.
In another bowl, whisk together the rice flour, cornstarch, and water until smooth. This mixture forms the base of the cake, providing structure and a delightfully tender texture.
Lightly heat a 9-inch round pan with a little oil. This prevents the cake from sticking and ensures easy removal after steaming.
In a large skillet, stir-fry the taro with shoyu, oyster sauce, and salt for a few minutes. This step seasons the taro and begins to soften it, enhancing its natural sweetness.
Mix the stir-fried taro into the flour mixture. Ensure the taro is evenly distributed throughout the batter.
Add the chopped roasted pork loin to the mixture. The pork adds a savory richness that complements the sweetness of the taro.
Pour the mixture into the oiled pan, spreading evenly.
Drain and squeeze the soaked mushrooms dry. Squeezing removes excess water and concentrates their flavor.
Cut off and discard the mushroom stems (they can be tough). Mince the mushroom caps.
Top the cake with the minced mushrooms, chopped char siu pork, chopped green onions, and chopped Chinese olive (lam see). Arrange the garnishes attractively on top of the cake as desired.
Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer. A wok with a steamer insert works perfectly.
Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until the cake is set and firm to the touch (approximately 45-60 minutes). The steaming time may vary depending on your steamer and altitude. To check for doneness, insert a wooden skewer into the center; it should come out clean.
Cool the cake completely before cutting into slices. Cooling allows the cake to firm up, making it easier to slice neatly.

Expert Tips & Tricks

For a richer flavor, consider using a combination of dark and light shoyu.
If you don’t have roasted pork loin, you can substitute it with diced Chinese sausage (lap cheong).
To prevent the cake from becoming soggy, ensure the steamer is properly vented to allow excess steam to escape.
You can prepare the cake batter ahead of time and store it in the refrigerator for up to 24 hours. However, add the garnishes just before steaming.
For a crispy exterior, pan-fry the slices of taro cake in a little oil before serving.

Serving & Storage Suggestions

Serve the Woo Tul Gow warm or at room temperature, cut into slices. It’s delicious on its own or with a drizzle of chili oil or a sprinkle of sesame seeds. Leftover taro cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 5 days. To reheat, steam the slices for a few minutes or pan-fry them until heated through. While freezing is possible, the texture may change slightly upon thawing. It’s best consumed within a few weeks if frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	125 kcal	6%
Total Fat	2g	3%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	392mg	16%
Total Carbohydrate	26g	9%
Dietary Fiber	2g	7%
Sugars	0g	0%
Protein	1g	2%

Variations & Substitutions

Vegetarian Version: Omit the pork loin and char siu pork. Substitute with additional mushrooms, firm tofu, or other vegetables like diced carrots or water chestnuts. Use vegetarian oyster sauce.
Gluten-Free: This recipe is already gluten-free, using rice flour and cornstarch.
Spicy Kick: Add a pinch of white pepper or a finely chopped chili pepper to the batter for a touch of heat.
Sweet Potato Variation: If taro root is unavailable, you can substitute it with an equal amount of sweet potato or yam. The flavor will be slightly different, but still delicious.

FAQs (Frequently Asked Questions)

Q: Can I use glutinous rice flour instead of regular rice flour?
A: No, glutinous rice flour will result in a stickier, chewier texture that is not desirable for this cake. Use regular rice flour for the best results.

Q: How can I prevent the cake from sticking to the pan?
A: Ensure the pan is thoroughly oiled before pouring in the batter. You can also line the bottom of the pan with parchment paper for extra insurance.

Q: What if I don’t have a steamer?
A: You can create a makeshift steamer by placing a metal rack inside a large pot with a tight-fitting lid. Add enough water to reach just below the rack, and bring to a boil.

Q: Can I bake this cake instead of steaming it?
A: While traditionally steamed, you can bake it at 350°F (175°C) for about 45-60 minutes, or until a toothpick inserted into the center comes out clean. The texture will be slightly different.

Q: How can I make the cake more flavorful?
A: Experiment with different types of mushrooms or add a splash of Shaoxing rice wine to the batter for enhanced depth of flavor.

Final Thoughts

Making Woo Tul Gow is more than just following a recipe; it’s about connecting with family traditions and embracing the spirit of the Lunar New Year. This savory cake, with its earthy aroma and comforting flavors, is a symbol of prosperity and good fortune. I encourage you to try this recipe and share it with your loved ones. Let the aroma of taro, mushrooms, and pork fill your kitchen with warmth and joy, creating memories that will last a lifetime. I’d love to hear your feedback and see your creations. Serve it with a pot of fragrant jasmine tea and enjoy!

Chinese Taro Root Cake (Woo Tul Gow) Recipe