Chinese Taro Root Cake (Woo Tul Gow)

• 1 cup rice flour (NOT glutinous rice flour)
• 1 cup cornstarch
• 3/4 cup water
• 4 cups taro root, washed, peeled and cubed (1 lb)
• 2 teaspoons shoyu
• 1 teaspoon oyster sauce
• 1 teaspoon salt
• 2 cups roasted pork loin, chopped
• Garnish
• 4 dried Chinese mushrooms
• 1/4 cup char siu pork, chopped
• 3 green onions, chopped
• 1/2 lb chinese olive, chopped (lam see)

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.

rice flour, cornstarch, water, taro root, shoyu, oyster sauce, salt, pork loin, mushrooms, char siu pork, green onions, chinese olive

Taken from www.food.com/recipe/chinese-taro-root-cake-woo-tul-gow-201277 (may not work)