Comments on: Chinese taro cake recipe- How to make the authentic ‘wu tao gou’

By: Richard Hooi

Richard Hooi — Wed, 14 Sep 2022 13:39:16 +0000

In reply to Lily Chin. @Lily Chin, Springer fried shallots on top of the cake before steaming and is optional.

By: KP Kwan

KP Kwan — Sun, 18 Oct 2020 00:48:48 +0000

Hi Lester.
The proportion of each ingredient in this recipe works well for me. I just pick yam that is firm when touch, with no cracks, no wrinkled looks fresh.
KP Kwan

By: Lester Koh

Lester Koh — Sat, 17 Oct 2020 13:19:23 +0000

Dear KP,
Is there a magic proportion like your turnip cake recipe, yam: flour: water?
Any tips how to choose the right yam to make a good yam cake?
Many thanks.

Best,
Lester

By: KP Kwan

KP Kwan — Sat, 04 Jan 2020 00:56:16 +0000

In reply to Mew.

Hi Mew,
You do not need to make changes, and it is definitely more convenient.
KP Kwan

By: Mew

Mew — Fri, 03 Jan 2020 11:21:41 +0000

Hi. May I use a greased tinfoil container to steam the cake? It seems convenient for me without purchasing baking paper additionally. But I wonder whether it may affect the temperature and the final result.

By: KP Kwan

KP Kwan — Sat, 07 Dec 2019 08:23:05 +0000

In reply to Lily Chin. Son used to be in Adelaide and now has moved to NZ. Guess Malaysians who are living overseas will love to have this for CNY.

By: Lily Chin

Lily Chin — Sat, 07 Dec 2019 07:54:38 +0000

I am sure your son will love your taro and radish cakes. As I live in Perth I used to do these cakes for Chinese New Year, especially the taro cake. My recipe for taro is more or less like yours except I never heard of using dried scallops.

By: KP Kwan

KP Kwan — Sat, 07 Dec 2019 02:18:34 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.