A Pictorial Recipe – Yummy Yam Rice Kuih aka Woo Tau Koh

Two pieces of yummy Woo Tau Koh with some sweet sauce/teem cheong and chili on the side

Good afternoon, dear friends :D

My hubby loves Yam Kuih or Woo Tau Koh in the Cantonese dialect, but thus far, my recipe for Yam Kuih was only mediocre. :oops: The last time I made some Woo Tau Koh for my family was on the Winter Solstice Festival or Tung Jit on 22 December, 2006. Yes, that sure was a long time ago! :roll:

A few years back, we had the best tasting and “melt in the mouth” Yam Kuih at a cousin’s house during Chinese New Year but she didn’t have the recipe. The kuih was given by someone from Penang. All she knew was that Yam Kuih had pork belly in it and that was why it tasted soooo good. Ever since, that particular taste of Woo Tau Koh has been “haunting” me and my hubby.

Last week, I had bought a recipe book specializing in traditional Malaysian desserts and kuih muih and I was so happy to find in there a Yam Rice Kuih recipe that has pork belly as an ingredient as the other recipes I had came across never did. So, I quickly bought all the necessary ingredients to test out this recipe on Saturday ……. and ……..

I am very happy that the Woo Tau Koh turned out sooo delicious! :D

My family said it was the best they ever had – we enjoyed it so much that we had Yam Kuih for lunch and tea on the same day, and more on the next day for breakfast!  :lol:

So, here is my recipe which was slightly modified from the one in the book and you know me by now – I always cook a lot for my family and the recipe here makes one huge tray of Woo Tau Koh, measuring 18 inches in diameter and 2 1/2 inches high. You may like to cut down the ingredients by half for your family. :wink:

Yam Kuih or Woo Tau Koh

Ingredients & Method -

Dried Shrimps, Rice Flour, Corn Flour, Yam

*

800 gm pork belly or streaky pork – cleaned. Steam for 10 minutes over high heat. Then chop coarsely. Marinate with 1 tsp salt, 2 tbsps soy sauce, 1 tsp white pepper.

160 gm dried shrimps, rinsed clean and then soaked in half cup of water for 10 minutes. Remove shrimps from water and chop coarsely. Reserve liquid for flour mixture later.

*

1 kg yam, peeled and diced

*

2 rice bowls of homemade fried golden shallots – 1 bowl for mixing into the rice flour mixture, 1 bowl for garnishing the top of the kuih

(Reserve 10 tbsps of the fried shallot oil for cooking yam, shrimps and pork)

*

To make this rice flour mixture, you need to mix the following in a bowl -

600 gm rice flour

100 gm corn flour

100 gm all purpose flour

10 cups water

Liquid left from soaking dried shrimps

2 ikan bilis or chicken stock cubes (or 4 tbsps of stock granules)

1 tbsp white pepper

1 tsp 5-spice powder (optional)

4 tbsp salt (or to taste

Method -

1) In a wok, heat up the 10 tbsps of shallot oil.

2) Put in the chopped pork and dried shrimps. Fry for about 2 minutes.

3) Tip in the diced yam and fried golden shallots, and stirfry everything until aromatic….about 5 minutes.

*

5) Pour the rice flour mixture into the wok now. Stir thoroughly to mix the flours and water

*

6) Keep stirring until the mixture gets thickened like in the picture above. Pour into a pre-oiled (using more fried shallot oil) metal tray.

*

7) Smoothen the surface of the kuih and steam for 1 hour over high heat.

*

8 ) Let cool, and then garnish with fried golden shallots, chopped green onions and red chili. Serve Yam Kuih with some sweet sauce (teem cheong) or hoisin sauce and chili sauce.

Because my tray of Woo Tau Koh was so huge, it took a long time for it to cool down completely (more than 45 minutes). My hubby was too hungry to wait and we had it while it was still warm, which was a mistake – the kuih was still too soft for cutting and was a bit gooey. So, the trick is to let the Yam Kuih cool down completely and let stand for at least an hour more to get the best texture. :idea:

I hope this recipe works for you, too, and do let me know how your Woo Tau Koh turns out for this recipe. :wink:

Bon Appetit and Happy Cooking!

choesf  :D

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20 Responses so far »

  1. 1

    Louise said,

    I find this recipe most intriguing and hope I can find the ingredients here in Pennsylvania (which is sometimes difficult:) If not, I will try to find them when I get back to New York. Thank you so much for sharing :D . I am definitely saving this post. So many times I would like to try something new and different and with directions like yours, it seems much easier then how some cookbooks explain them. I really want to try this. Thanks again…

  2. 2

    yen1908 said,

    Wow choesf! Yam cake one of my favourites! you simply made it so easy to prepare har! :) :) :)

    Surely try this when time permits. Thanks for sharing.

    do take care of your waistline :)
    yen

  3. 3

    happyhomemaker88 said,

    Good morning from KL, dear Louise :D

    I am really happy in finding this wonderful recipe and I’ll probably make another tray of Yam Kuih next week. Hope you will be able to try this out and see how it tastes like – it is a traditional Chinese steamed yam cake that has been around ever since I can remember. Yam Kuih is easily available for sale at many places and but the taste is not as good as the homemade one. :lol:

    I am writing these recipes with photos to make them easier to follow, especially for first-timers. I have told my children (my daughters don’t know how to cook and they are just beginning to learn) this blog is where they can find many of our “heritage” recipes. :wink:

    Have a wonderful week ahead!

    With best wishes,

    choesf :D

  4. 4

    happyhomemaker88 said,

    Big Welcome to you, my dear yen :D

    Wah, long time no see and I was just writing a PM to Rose to tell her you are busy these days and then, I see your comment here! :lol:

    These days, prices of foodstuff are going up and we eat more homecooked food….but the problem with homecooked food – it is hard to control the portions we eat! :lol: :roll:

    Thanks for reminding me to watch my waistline – afterwards, pear shaped becomes apple shaped! :lol:

    Hope you can give this recipe a try – you can probably cut down on the amount of pork and use lean pork instead of pork belly.

    Have a blessed week ahead!

    With best wishes,

    choesf :D

  5. 5

    yen said,

    Hi choesf

    Will try once i have any free time! Hey, in fact i am looking for your 3-layered pork belly stew somewhere but where har? because i know yours is different from what i recently cooked loh! ):

    take care
    yen

  6. 6

    happyhomemaker88 said,

    Hi there, my dear yen! :D

    It is so good to see you here – it’s been a long time since talked about what we were going to cook for dinner! :roll: :lol:

    The 3-layered pork recipe – are you talking about the “Tau Yew Bak” or Pork Belly Stewed in Soy Sauce :?: Here is the link –

    http://happyhomemaker88.wordpress.com/2008/02/17/popular-delicious-tau-yew-bak-pork-braised-in-soy-sauce/

    and here is an even older post of the same thing but with healthy information on garlic –

    http://happyhomemaker88.wordpress.com/2007/11/02/easy-yummy-braised-pork-with-soy-sauce-garlic/

    There is a “SEARCH” box located at the top right hand corner of this page, above the ClustrMap, that makes it easier for you to look for recipes here. :wink:

    Happy Cooking!

    With love and hugs,

    choesf :D

  7. 7

    digital_foodie said,

    An expat in London, what can I use if at all
    possible in substitution of taro that is a bit
    expensive here.

    Have you a recipe for steamed radish-aka
    daikon – rice cake?

  8. 8

    happyhomemaker88 said,

    Hi there and welcome, dear digital_foodie :D

    The steamed radish-rice cake is very similar to the yam cake. Before this recipe was posted, I used the same ingrediients (without the pork belly) and just substituted the same amount of yam with grated radish. I also added in some ikan bilis stock granules but this is optional. :wink:

    With peace and prosperity,

    choesf :D

  9. 9

    digital_foodie said,

    Congratulations on an excellent blog that I shall return often for inspirations in
    cooking that I’m doing not well at all, and hopefully to receive advice, tips and guidance in respect of food and culinary matters.

    I have unused and unopened i) aji no moto ii) blachan iii) rojak sauce that have been
    around for YEARS, is it okay now to consume, if so, will there be an impairment in quality? Ditto unopened jars of hoisin, plum, bbq sauces and chilli oil but stored all these years in the fridge.

  10. 10

    happyhomemaker88 said,

    Thank you, dear digital_foodie, for your lovely comments. :oops: :lol:

    Heheh, you are like me, I have lots of sauces, spices and what not in a fridge and because they have been refrigerated all this while, I think they can go beyond their expiry dates. However, when it comes to stuff that contains some form of meat in them, like belachan and rojak sauce (both contain prawns), I would play it safe and throw them away. :wink:

    Have a fun and adventurous cooking journey!

    Choesf :D

  11. 11

    Shi said,

    Oh my….this looks absolutely divine! I love this stuff! So glad you shared this recipe. I can’t wait to try this recipe! I will need to downsize the recipe though as it’s just me and the hubby. =)

    • 12

      happyhomemaker88 said,

      Thank you for your kind comments, dear Shi. Yes, for your husband and you only, you have to cut back on the ingredients…here, I think there is more than enough to serve 10 people. :lol:

      Do have a wonderful week!’

      With best wishes,

      choesf :D

  12. 13

    Ray said,

    I tried this recipe and it’s marvellous. It’s my first time trying to make this and I can say it’s very tasty. Good stuff. Keep the good recipes coming. I used 1/3 of it and it can make a good serving for 4-6 already.

    Do you have a recipe perhaps to make the sweet sauce? Maybe that’ll add onto the flavour better.

    • 14

      happyhomemaker88 said,

      Hi there and welcome, dear Ray :D

      Thank you for your kind comments. I’m glad you tried this recipe out and it was yummy for you. :D

      I’m sorry I don’t have a recipe to make the sweet sauce :oops: …. but you can use bottled Hoisin Sauce that is to be diluted down with some hot water to your preferred taste. :idea:

      Happy Cooking!

      With best wishes,

      choesf :D

  13. 15

    Audrey Fong said,

    Hi, there.

    Got the link to your blog from a friend. The woo tau koh recipe is making me very hungry!

    One quick question: how much shallot makes 2 rice bowls of fried golden shallots?

    Really like yr blog & will be following it via Google Reader.

    • 16

      happyhomemaker88 said,

      Hello there and welcome, dear Audrey :D

      Thank you for your kind comments. :wink:

      Errr…I think 2 to 3 large handfuls of fresh shallots will yield 2 rice bowls of fried shallots? Heheh, I didn’t measure them at that time. :oops: :lol:

      Happy Cooking & Eating!

      With best wishes,

      choesf :D

  14. 17

    cina.fong said,

    Choesf!!! Tai jei!!! How come i missed this posting? You are on my top blog list wor..
    I love woo tau koh, I can eat a quarter of your entire pan. haha..
    Last weekend I went back to in law’s hometown for Qing Ming and guess what!? After the prayers we decided to explore the Kampung wet market that is on every Sunday morning to afternoon and most of the Malay ladies manning the vegetable stalls sell the centella asiatica. It was pegaga heaven there!!! So happy now I know where to get them in abundance just in case I run out altho I would need to arrange for my inlaws to send them down to me though but not a problem.

    How are you my dear? I was up and down and down down for a while but better now.

    Take care, cinafong

    • 18

      happyhomemaker88 said,

      Good evening, dear Cina :D

      Wah, long time no see here hor. :lol: I, too, have been up and down, then up and then down…:lol:

      My family loves this woo tau koh, too but it’s been a long time since I made some. :oops: Now, this post has been pulled out with your comments and now, I am eager to make some woo tau koh again! Hahaha… :D

      Now, we know why those Malay ladies look so good – they take the pegaga drink often. :wink: I’m glad you have now found a “goldmine” of pegaga. :idea:

      It’s raining dogs and cats and I am waiting for my eldest daughter to call when she finishes work, so that I can go pick her up. Take care and do have a wonderful weekend! My family’s going for Qing Ming prayers this weekend.

      With best wishes,

      choesf :D

  15. 19

    Easy Shepherds Pie Recipe:
    Ingredients:

    1 pound roast beef, cooked and cubed 2 onions, sliced thinly 1/2 cup homemade beef gravy 4 cups mashed potatoes, cooked

    Directions:

    Preheat oven to 350 degrees.
    Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.
    Bake for 1 hour, or until potatoes are browned.


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