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| '''Taro cake''' ('''wu tow ko''') is a very popular Chinese dish in ] and ]. It is sold especially in the morning pie markets and dim sum shops. It is usually eaten for breakfast and tea. | '''Taro cake''' ('''wu tow ko''') is a very popular Chinese dish in ] and ]. It is sold especially in the morning pie markets and dim sum shops. It is usually eaten for breakfast and tea. | ||
| Taro cake, often referred to as |
Taro cake, often referred to as yum yum cake, is not made from yams but from ] which is a ]. Taro cake is made by steaming small pieces of taro with rice flour, water and salt. It is suitable for cakes 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 of snow soy sauce along with a spicy chili paste which is optional. | ||
| ==See also== | ==See also== | ||
Revision as of 13:05, 29 January 2009
 | 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 pie markets and dim sum shops. It is usually eaten for breakfast and tea.
Taro cake, often referred to as yum yum 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 cakes 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 of snow soy sauce along with a spicy chili paste which is optional.
See also
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