Thank you Mandy! I made this taro cake as well as your turnip cake. Both were so tasty and so authentic. I love that you share real tips and recipe secrets that I find missing from so many other online Asian chefs. Keep up the exceptional work!
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Thank you so much for teaching us step by step. Do you have pumpkin cake recipe. I want the soft and qq one. I tried to make pumpkin cake, sometimes hard and sometimes too soft. I want the soft and qq recipe. Thank you so much
Chinese make the best soup dumplings and any kind of dumpling in the world!!! I know, I was there for five and a half years. And I'm going back soon as possible!!!
The taro root you used: you said it gives itchy sense... This is similar to that of elephant yam and colocasia in india... gives itchy sense even inside the tongue and throat... does your taro root do the same.. if then the cooking method is wrong... To reduce the itchy sense we have to 1. Buy the old one... the one you have may be newly uprooted... 2. We boil after cutting to whatever shape in salt water till cooked for 1/4 th.. and drain out all the water... 3. A little bit of sour cream, lime or tamarind helps remove the remaining itchy sense from the veg if any... mostly its gone with the preboil water that is discarded...
I'm a tiny bit scared because the taro I'm thinking of usually needs a long (& very high) heat cook time. I'm trusting you that the small size of the cut taro takes care of that. Years ago, my hubby and I tried to make the cakes; basing it on what we had [purchased kind]; the taro seemed it was made into a paste - disaster! :/
Taro can cause itching, but the itching can be elixired out...the dark wet earth taro mostly doesn't itch, The taro that grows by savana or shelly sands(sand shells)(sea shells) mostly itch
Love your channel. One quick question, though. Is this recipe valid for making steamed daikon cake? Can I just simply substitute taro for daikon instead? If not, could you make a video on how to prepare steamed daikon cake? Thanks in advance for your response.
Daikon has a different texture than taro. So you can't substitute it like that. We have a famous Daikon dish called "lo bak go". I have this dish on my list but haven't make it yet. Will try to do it soon. You can look up this name on youtube. I am sure you will find lots of info.
Yes, I have that on my list. Will make a basic Congee with minced pork and preserved egg first. More are after. My list is pretty big now, so might take some time...
I made the taro cake. It is flavorful BUT the measurement for the flour/water mixture is way too much for this recipe. Good thing I did not use the whole thing! Otherwise, I would have wasted the rest of the ingredients. Anyway, the flour and water should be cut in half. That's just my advice after almost messing it up!
Also, if you wait for the 500 ml of water to dry up, the taro will be so mushy and pasty. I had to turn off the heat and throw away the excess water. Again, the soaking water of 500ml to add to 800 grams of taro is too much. It will not dry up without making the taro into a paste. I am a big follower of this channel but this particular recipe, though very flavorful, is off in measurements. Sorry.... just sharing to make sure nobody will waste ingredients if they decide to try it.
just now, I'm make it at home the taro cake. I'm Indonesia and working in hongkong now. thanks u sister .
So detailed and looks scrumptious! Will be trying this today!!
Thanks! I can't find anyone making them in my small community, so you have given me a piece of my childhood!
I made this tonight and it turned out perfect! It's my first time making taro cake. Omg, it's SO good! Thank you for sharing your recipe!
Thank you Mandy! I made this taro cake as well as your turnip cake. Both were so tasty and so authentic. I love that you share real tips and recipe secrets that I find missing from so many other online Asian chefs. Keep up the exceptional work!
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USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Taro root and sticky rice are my go to fav's. Great video.
Very, very nice‼️💯 Greetings from Guatemala 🇬🇹👋
How you are described the taro cake it must be good and tasty.
Wow it melts in my mouth! Going to try making this! Thanks for sharing!
Love your videos! Authentic yet easy to cook at home!
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thank you for sharing your recipe...made this today and it's super delish!!!
Tried radish cake Wow it is great
Next stop is taro cake resipe 👍
Thankyou for the all the tips it is very useful
thank you for recipe. I will make this for Chinese New Year
Thank you for the beautiful presentation. I enjoyed it.
I added this to both my cooking playlist as well as my ASMR playlist.
Wow amazing. I am hungry now. I never knew it was that easy to cook it. Will definitely give it a try.
I tried it last night and it turned out to be perfect and yummy... thanks for the recipe 😘😘😘
Happy to know that you try it and you like it. More delicious recipes are coming. Hope you keep enjoying them.😘😘😘😘
Ok
Love this dish…..especially with the crispie layer…..
hi love your cooking.love to try this taro cake.can you share your raddish cake recipe also.thanks.looking forward.
I love the way you describe how delicious it is! So cute and funny! I made tonight and was delicious!
I will try this thank you for sharing the recipe
You are the best cooker
Look delicious I'm goin to try your taro recipe...thanx
Thanks for watching. If you have any questions about the recipe, let me know. I am happy to help you.
I've only ever had sweet taro dishes, this looks delicious
Never even herd of it but l'd eat/cook anything this chick recommend xx 😋
Totally good, but better without meat! Well done!
I’m learning so much from you. I can’t wait to receive my wok. Thanks for all you do. Take care
Thank you so much for teaching us step by step. Do you have pumpkin cake recipe. I want the soft and qq one. I tried to make pumpkin cake, sometimes hard and sometimes too soft. I want the soft and qq recipe. Thank you so much
Looks delicious. Hope you make video to make white carrot cake (daikon). I really like when they make daikon cake with omelet on top.
Chinese make the best soup dumplings and any kind of dumpling in the world!!! I know, I was there for five and a half years. And I'm going back soon as possible!!!
hahaha. I posted on the wrong video check out her soup dumplings people
Thanks for the compliment=) Hope you can find more nice Chinese food next trip to China
The taro root you used: you said it gives itchy sense...
This is similar to that of elephant yam and colocasia in india... gives itchy sense even inside the tongue and throat... does your taro root do the same.. if then the cooking method is wrong...
To reduce the itchy sense we have to 1. Buy the old one... the one you have may be newly uprooted... 2. We boil after cutting to whatever shape in salt water till cooked for 1/4 th.. and drain out all the water... 3. A little bit of sour cream, lime or tamarind helps remove the remaining itchy sense from the veg if any... mostly its gone with the preboil water that is discarded...
This kinda looks like fried turnip "lo bak go" and I order that every time we go out for dim sum! I will definitely try this thank you for the video.
Looks delicious too. Yippee I now have a Taro recipe!
Yes, they are very similar. Will do the "lo bak go" in the future=)
Glad you enjoy it. Let me know when you try it.
LOL! You don't have taro recipe before?
is turnip cake similar to radish cakes? I looooooove radish cakes!
@@SoupedUpRecipes .no. The onky I know is luo bo gao.
Love your video. Thanks so much for sharing. You are awesome
I'm definitely going to have to try this one, the you test taste your dish looks so delicious, lol!!!
Thanks for the comment. Let me know how it goes if you try it=)
really like your videos. thank you
Never had this before, but it looks sooooooo good!
I want the butter a little bit soft and qq, can I add a little bit of tapioca or what should I add?
She's Precious
Thumbs uppppppp….always
I love lap chiang.
Hi Mandy, if we don't have a suitable apparatus for steaming, is it possible to bake it with tinfoil covering? Thanks
Thank for recipe
This recipe is very good my husband and I tried it and it's perfect
My hubby & I tried to make this (dif, recipe) and failed miserably! : (( So, so glad you have this ... will really try this. : )) Thank you!
thanks for trusting me! If you have any questions about how to make it... let me know, will help you as soon as possible
I'm a tiny bit scared because the taro I'm thinking of usually needs a long (& very high) heat cook time. I'm trusting you that the small size of the cut taro takes care of that. Years ago, my hubby and I tried to make the cakes; basing it on what we had [purchased kind]; the taro seemed it was made into a paste - disaster! :/
don't worry that much. cut it smaller really helps a lot. But if you the taro became a paste, maybe it is cook too long? Not sure!
Hi great lady, please make cantonese steam cake, please...
Sooo great
Taro can cause itching, but the itching can be elixired out...the dark wet earth taro mostly doesn't itch,
The taro that grows by savana or shelly sands(sand shells)(sea shells) mostly itch
looks good.
With an empty stomach? LOL
Souped Up Recipes oh well, i had dinner around 6. so yea i was kinda hungry.
Taro is called Eddo in my country (Guyana 🇬🇾)
Love your channel. One quick question, though. Is this recipe valid for making steamed daikon cake? Can I just simply substitute taro for daikon instead? If not, could you make a video on how to prepare steamed daikon cake? Thanks in advance for your response.
Daikon has a different texture than taro. So you can't substitute it like that. We have a famous Daikon dish called "lo bak go". I have this dish on my list but haven't make it yet. Will try to do it soon. You can look up this name on youtube. I am sure you will find lots of info.
I shall wait for your lo bak go recipe, then! Also - please add the crispy fried taro honeycomb style dim sum to your list. Ta
Just did. It will take a while for me to make these though. My list is already big.
Lovely hair style
We call Taro Arrowroots over here..
Love taro, hreat alternayivr to deep fried woo gok! Must add ginger, green onion, oil & hot sauce! ;)
i do't have wok like this and no steamer. i wonder if i can put the batter in oven and cover with foil?
My mom used a skillet with a cake rack in the bottom. I still do it that way.
In Singapore, they call this "carrot cake".
Do u use shrimps n mushrooms in all ur recipes?
if i dont hv taro .. any item can be replaced?
can you please make congee? Thank you ! I like eating taro cake with congee! Yummmy :)
Yes, I have that on my list. Will make a basic Congee with minced pork and preserved egg first. More are after. My list is pretty big now, so might take some time...
@@SoupedUpRecipes Don’t forget the Chinese donut!
Yummy,TY
Can you swap the tarp for equal parts turnip? I love turnip cake.
It's not turnips turnip cake is made from daikon radish and my mom used to make both.
Looks yummy, it looks a bit like the turnip cake - have you tried that?
Yes, I had that before. They are very similar, almost the same ingredients.
How come you don’t put in some fresh shrimp too?
Can I substitute that pork to something else?
I made the taro cake. It is flavorful BUT the measurement for the flour/water mixture is way too much for this recipe. Good thing I did not use the whole thing! Otherwise, I would have wasted the rest of the ingredients. Anyway, the flour and water should be cut in half. That's just my advice after almost messing it up!
So you don't eat this raw and cold? Nice when the store you buy it from doesn't tell you. Is that oil or water in the pan?
Does this keep in the fridge?
yes
I had no idea what Taro Root was before this lol
Haha, If you never had it before. Try it...Kind of like potato.
You're making my Asian-grocery list really long lol
You really know how to sell it
Ahaha, thanks for the compliment=）
How do you write and say it in Chinese? I have to finally try making my own, too
I can't find any of the chinese smoked pork. Can I omit that and just use the sausages?
yes
Also, if you wait for the 500 ml of water to dry up, the taro will be so mushy and pasty. I had to turn off the heat and throw away the excess water. Again, the soaking water of 500ml to add to 800 grams of taro is too much. It will not dry up without making the taro into a paste. I am a big follower of this channel but this particular recipe, though very flavorful, is off in measurements.
Sorry.... just sharing to make sure nobody will waste ingredients if they decide to try it.
妳太過份了,這樣的食材太誘人了~~
唉.....................我試試這樣的風味如何~~~
這視頻太過分了~~竟然引發我強烈想試做這糕點~~
哈哈，你太可爱。 快点试试，免得你肚子抗议。
Hello how beautiful and wonderful you are
all wrong steps.