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Chinese Taro Root Cake (Woo Tul Gow)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.6238
Energy (kCal)1333.8818
Carbohydrates (g)256.835
Total fats (g)4.5174
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes). | 2. In another bowl, mix flour and starch in water. | 3. Heat 9-inch round pan with a little oil. | 4. Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes. | 5. Mix taro into flour mixture. | 6. Add pork. | 7. Pour into oiled pan. | 8. Drain and squeeze mushrooms dry. | 9. Cut off and discard stems and mince the caps. | 10. Top cake with garnishes. | 11. 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. | 12. Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes). | 13. Cool and cut into slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    cornstarch 1 cup 487.68 116.8256 0.3328 0.064
    water 3/4 cup 0.0 0.0 0.0 0.0
    taro root 4 cups washed peeled cubed 201.7338 0.0 44.8801 1.1333
    shoyu 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604
    oyster sauce 1 teaspoon 3.06 0.6552 0.081 0.015
    salt 1 teaspoon - - - -
    pork loin 2 cups roasted chopped - - - -
    chinese mushroom 4 201.7338 0.0 44.8801 1.1333
    char siu pork 1/4 cup chopped 201.7338 0.0 44.8801 1.1333
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011
    chinese olive 1/2 lb chopped 201.7338 0.0 44.8801 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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