Comments on: Taro Cake

By: maameemoomoo

maameemoomoo — Fri, 09 Jul 2010 02:35:16 +0000

I was just craving for some yam cake when i saw your photo in TasteSpotting!

Of course i had to click on it..

Lovely blog!

By: Mable Tan

Mable Tan — Fri, 09 Jul 2010 00:54:43 +0000

Hi Jo,
No, unfortunately I don’t have the recipe for the taucho sauce Which is probably why I suggested kecap manis instead. Perhaps you can check Aunty Lily’s blog (http://lilyng2000.blogspot.com/)

By: jo

jo — Fri, 09 Jul 2010 00:47:28 +0000

Mabel, this looks so good and I’ve been on the look out for a good yam cake recipe. Thanks for posting. BTW do you have a recipe for the sweet tachuo sauce that goes with it?

By: Mable Tan

Mable Tan — Fri, 09 Jul 2010 00:08:49 +0000

Hi Joey,
Yes we do. It’s so the taro cake comes out easily after it’s cooled.

By: Joey

Joey — Fri, 09 Jul 2010 00:03:32 +0000

Do we grease the cake tin with vegetable oil?

By: Mother pig

Mother pig — Thu, 08 Jul 2010 04:40:05 +0000

I was so glad to she your mother again at your wedding.
She even got me a gift and treated me like a real daugther.

I am happy that she is well now, and I miss her cooking too.

By: Mable Tan

Mable Tan — Wed, 07 Jul 2010 23:18:58 +0000

Oooh, you are in need of baking/ cooking therapy.

By: Mable Tan

Mable Tan — Wed, 07 Jul 2010 23:18:06 +0000

Thanks Aunty Lily,
I think my mom is somewhat surprise I can cook. Yeah, I think Grandma watches over me when I cook Malaysian food. And if I make a mistake, she’d go “Aiya, Aun Sim, em si ahn neh kuan.”

By: Mable Tan

Mable Tan — Wed, 07 Jul 2010 23:16:20 +0000

You can. Just replace the pork mince with chicken mince or omit it altogether. I checked out your taro chiffon cake and thought it was awesome!

By: Poh Ling

Poh Ling — Wed, 07 Jul 2010 15:07:49 +0000

The recipe that I have tried so far for this type of kuih do ask for alkaline water but the quantity is so small (1/8 tsp) that it’s quite ok to omit it. I am really envious since I haven’t been cooking / baking for almost 4 mths now