Pan-fry the taro cake briefly - crisp outside, soft inside, and especially fragrant.
Tips
culture
A staple of Cantonese New Year tables alongside 萝卜糕 (radish cake) and 马蹄糕 (water-chestnut cake). 糕 shares its sound with 高 'high,' so eating these cakes is said to bring 步步高升 - 'each step higher' - in the year ahead.
