Taro pudding (?) at Hong Kong Flower Lounge...
Hubby and I had to run an errand down by SFO, so that was all the excuse we needed to go to HKFL for dim sum today...where we encountered a dish that seemed simple, and yet that I don't recall having had before. The cart person described it as 'taro', which may have been all the English she knew. I'd describe it as Taro pudding: pieces of what could have been taro at the bottom, along with what tasted like pieces of pork (?), and a white top that was somewhere between gelatinous and creamy, with more bits of pork and spices...
I've done some googling and have found a few recipes and descriptions of taro pudding, but they all describe it as a dessert. This was definitely savory, not sweet.
Anyway, I enjoyed it very much and found the layered squares to be quite visually appealing (which is why I took it in the first place), but I forgot to pull out my phone and take a pic :-). Is it taro pudding, and where else might I find a good version?
As for the rest of the meal, we mostly stuck to tried and true favorites. I particularly enjoyed the fried squid, which was tender and not at all greasy with delicious jalapeno bits, and the spinach dumplings. The mango pudding to end the meal was also very tasty.
I don't believe you're describing a pudding. This is very similar to turnip cakes at dim sum places, with the substitution of taro instead of turnip.
Basically, taro is mashed with a special kind of flour, I believe, with the pork and spices added in, including green onion. The whole thing is then steamed and cut into squares. These cakes can be served as is or pan fried like turnip cakes. I think the white top is due to the ingredients separating into layers when cooking.
I've seen them at dim sum places here (can't remember where), but we usually stick to the turnip cakes.
hmm...they did have some steamed cakes that could have been either taro or turnip (we didn't try them), but those had a spongy (sort of like Angelfood cake or the steamed Indian cakes made out of garbanzo beans, blanking on the name) texture. The texture of the white top of these wasn't spongy at all, it was, as I said, somewhere in between jello and pudding. I am almost positive there was no flour involved at all; but if there was, what would be the ingredients on top that seperated out? (the white portion was at least two or three inches, if that helps).
Should have taken a pic...
What I'm thinking of doesn't have a spongy texture at all. In fact, it is quite dense and smooth, probably from the fact that taro is like potato and mashing it up produces a smooth texture. There may be lumps of taro and the other ingredients like pork, but overall it is very dense.
My grandmother used to makes these taro cakes at home, I will ask family members what the ingredients are and what makes it separate. Hopefully it confirms what you are referring to, and we are talking about the same thing! I will be going to dim sum this Wednesday and will keep my eye out for it for a picture. In Cantonese it is pronounced "wu tau go"
The steamed spongy cakes that you saw are probably sweet and I think called "ma lai go" in Cantonese.