What is taro cake made of? A complete guide to ingredients

November 23, 2025 •

4 min read

Taro cake, known as wu tau gou in Cantonese, is a savory steamed cake found in dim sum restaurants. It is primarily made from the root vegetable taro and rice flour, combined with flavorful additions like Chinese sausage and dried shrimp. The ingredients can vary depending on regional traditions or personal preferences, but the starchy taro base is always the star.

Quick Summary

This guide breaks down the core ingredients of a savory taro cake, including taro, rice flour, and aromatic meats and seafood. It covers the preparation steps, including soaking dried ingredients, sautéing, mixing the batter, and steaming. Pan-frying and serving suggestions are also included.

Key Points

Core Ingredients: The primary components are taro root and rice flour, forming the starchy and structural foundation of the cake.
Umami Additions: Savory flavor comes from cured meats like Chinese sausage, dried shrimp, and shiitake mushrooms, which are often sautéed.
Essential Seasonings: Aromatic elements include five-spice powder, garlic, shallots, salt, and white pepper, which give the cake its characteristic taste.
Correct Flour Type: Use regular rice flour (not glutinous rice flour) to ensure the cake has the correct firm yet tender, bouncy texture.
Cooking Method: The cake is first steamed to cook through and set, then often pan-fried later to develop a crispy, golden-brown crust.
Serving: Often served with a garnish of chopped green onions, fried shallots, or toasted sesame seeds.

Core components of a traditional savory taro cake

A traditional, savory taro cake is built upon a starchy base, and fortified with a variety of flavorful savory ingredients. The combination results in a dense, yet tender cake with a complex flavor profile.

The taro root base

The central ingredient is, of course, the taro root itself, which is a starchy, potato-like vegetable. For savory taro cake, a larger variety known as dasheen is typically used. It is peeled, diced into cubes, and then cooked until tender before being incorporated into the batter. Wearing gloves is recommended when handling the raw taro, as it can cause skin irritation. The taro provides a subtly sweet, earthy flavor and a soft, yielding texture to the final cake.

The rice flour binder

To hold the taro and other ingredients together, a batter is made from rice flour. It's crucial to use regular rice flour, not glutinous or sweet rice flour, to achieve the correct bouncy yet firm consistency. A little wheat starch or cornstarch is sometimes added to enhance the texture, making it slightly softer. Hot water is typically mixed into the flour to create a paste that thickens, preventing the taro from sinking during the steaming process.

Savory mix-ins and toppings

The umami heart of the dish comes from a combination of cured meats and dried seafood. These ingredients are sautéed to release their fragrant oils before being folded into or sprinkled on top of the cake.

Common savory components include:

Chinese Sausage (Lap Cheong): These sweet and savory cured pork sausages are diced and pan-fried until their fat renders, adding a rich, smoky depth of flavor.
Dried Shrimp: Rehydrated and roughly chopped, dried shrimp are another essential ingredient, infusing the cake with a concentrated, salty seafood flavor.
Dried Shiitake Mushrooms: Soaked and finely diced, these mushrooms contribute a deep, earthy umami taste.
Chinese Cured Pork (Lap Yuk): In some versions, cured pork belly is used alongside or in place of Chinese sausage for added richness.

Aromatic and seasoning elements

To round out the flavors, a variety of seasonings are used. Shallots or garlic are often sautéed first to create an aromatic base. Five-spice powder, a critical component, adds warmth and complexity to the overall flavor profile. Other seasonings include salt, sugar, white pepper, and a touch of sesame oil. For garnish, fresh chopped green onions, fried shallots, and toasted sesame seeds are standard.

The versatile preparation process

While the ingredients are fairly consistent, the method of preparation can vary slightly. The basic process involves cooking the taro, sautéing the savory elements, creating the rice flour batter, and then steaming the mixture. However, regional and family recipes often have unique steps.

A comparative look at taro cake variations


Feature	Steamed Taro Cake (Savory)	Sweet Taro Cake (Dessert)
Taro Form	Diced taro cubes, visible throughout the cake	Mashed taro paste, smooth and creamy
Binder	Regular rice flour, sometimes with wheat starch	Glutinous rice flour or cake flour
Flavor Profile	Predominantly savory and umami-rich	Sweet, earthy, often flavored with coconut milk
Key Additions	Chinese sausage, dried shrimp, mushrooms	Coconut milk, sugar, sometimes purple sweet potato
Texture	Firm and dense, with tender taro chunks	Chewy and soft, like a mochi cake
Final Step	Often pan-fried for a crispy exterior	Baked or steamed, served as is

Cooking method: Steaming and pan-frying

The most common way to cook the savory version is by steaming. The prepared mixture is poured into a greased pan, topped with the pre-sautéed meats and seafood, and steamed for a significant amount of time, often around 45 to 60 minutes. After steaming, the cake must be cooled completely, and ideally refrigerated, to firm up before cutting. This cooling process is essential for achieving clean slices. While it can be enjoyed as is, pan-frying the slices until golden and crispy is the most popular way to serve it, adding a delightful textural contrast.

Conclusion: A rich tapestry of flavor

The question of what is taro cake made of reveals a masterpiece of texture and flavor, not just a simple root vegetable dish. By combining the earthy base of taro with the deeply savory notes of Chinese sausage, dried shrimp, and a blend of aromatic seasonings, this dim sum staple achieves a harmonious balance that is both comforting and complex. The use of regular rice flour provides the dense, signature structure, which, when pan-fried, offers a crispy exterior to contrast the soft interior. Whether enjoyed fresh from the steamer or fried to a golden finish, the combination of ingredients makes it a timeless and delicious culinary tradition. For more information on how to make other traditional Chinese cakes, you can explore resources like Healthy Nibbles and Bits.

Frequently Asked Questions

Savory taro cake, common in dim sum, is made with diced taro, rice flour, and umami ingredients like Chinese sausage and dried shrimp. Sweet taro cake, or dessert versions, are often made with mashed taro paste, glutinous rice flour, and coconut milk, giving it a sweeter, chewier texture.

You should wear gloves when peeling raw taro because the root's outer layer contains calcium oxalate crystals. These can cause skin irritation and a prickly sensation.

No, it is highly recommended to use regular rice flour. Using glutinous rice flour will result in a much chewier, gluey texture that is not traditional for savory taro cake.

The crispy exterior is achieved by pan-frying the slices of steamed taro cake in a little oil after it has been fully cooled and set. This creates a pleasing textural contrast to the soft interior.

Five-spice powder is a traditional Chinese spice blend that typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. In taro cake, it adds a signature complex and fragrant aroma.

Yes, you can make a vegetarian taro cake. The Chinese sausage, dried shrimp, and other cured meats can be omitted and substituted with ingredients like chopped shiitake mushrooms, preserved radish, or rehydrated dried scallops (for a different flavor profile).

Leftover taro cake should be stored in an airtight container in the refrigerator for a few days or frozen for longer storage. To reheat, you can steam it or, for the best result, pan-fry the slices until heated through and golden.