Tuesday, September 23, 2008

Taro And Black Eyed Pea Cake Pan Fried

This is a spin off from the classic favorite - the Taro cake/Woo Tau Koh. I supposed that this recipe was created as most of the time, half of the taro cannot be used as it is not powdery and the cooked black eyed peas has a very similar texture which is powdery, therefore making the cake at par to the classic.


150g yam, diced and coat with 1 tsp 5 spice powder
1 cup water
Mix together and sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)
1 cup black eyed pea - wash, soak and cook in the pressure cooker until very soft, mash it slightly.
1 tbsp chicken stock granules
1 tsp soya sauce
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 tsp sugar
For garnishing:
100 dried prawns, soaked and chopped coarsely - use the food processor
4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy
2 stalks spring onions, chopped
2 red chillies, chopped
Chilly sauce :
10 red chillies, (chop or blend in the food processor)
2 tbsp tomato ketchup
1 tbsp sugar
1 tsp salt
2 tbsp lemon/lime juice (can be substitute with vinegar)
1 tbsp Siracha Chilly Sauce
1 - 2 tbsp tomato ketchup
1 tbsp sugar

Heat 4 tbsp oil and saute dried prawns till fragrant.
Remove 3/4 and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well.
Mix in water and bring to a boil.
Add in (B) and (C) and seasoning and cook till batter is fairly thick.
Pour thick batter into a well-greased 25cm round tray.
Steam till cake is set and cooked through.
Spread the garnishing on top and press lightly.
Leave aside to cool.
Cake can be serve with chilly sauce.
To pan fry:
Cut cake into bite size pieces.
Heat a nonstick pan with a little oil. Put in the cakes to fry, do not crowd. Do not turn cake until it is brown. When it is properly fried, turn cake and brown.
Dish up and serve



skinnymum said...

looks super yummy.... but don't think i am capable of making them, too difficult!

Anonymous said...

my mother when I was young made potato cake with potato chop up and the rice flour mixture mix with chop up cook pork meat and dry shrimps and green onion. Same almost as your recipe.

It was low cost. Been trying to find Roti John recipe but no where in web have it.


Allie said...

OMG! Looks so yummy! Drooling ...

Anonymous said...

Hi Lily,

Just to check with you, instead of steaming the taro cake, is it possible to use the microwave?


lilyng said...


certainly but cook them in smaller containers so that it can be cooked faster.

To prevent the edges from getting dried up, put a plate of water under the cake container. Cover with loosely with clingwrap to catch the steam.

Anonymous said...

Hi Lily,

I'm from Melbourne, Australia. I'm new to your blog and am already addicted! I wish I can try every single recipe :-p

Can I ask approximately how long would it take to steam the yam cake?

Thank you and keep the yummy recipes your blog!

lilyng said...


the batter is already half cooked before you put to steam. steaming time depends on the size of tray you are using. a smaller tray will result in higher cake, so it needs longer time. also, the efficiency of the steamer is another facter too. I usually check for doneness 30 minutes into steaming.

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