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1999, Grace Young, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, New York, NY: Simon & Schuster, →ISBN, page 130:
Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro, are pan-fried until golden brown and fragrant.
2009, George A. Fowler, transl., translated by George A Fowler, Riddles of Belief... and Love—A Story, Indianapolis, IN: Dog Ear Publishing, translation of Grandma's Old Town by Lin Zhe, →ISBN, page 281:
"Or else," Great-Auntie paused for a moment, as if making a hard decision, "I'll buy you a piece of taro cake?"
2016, Nicolas Y. Njintang, Joel Scher, Carl M. F. Mbofung, “Other Taro-based Products”, in Harish K. Sharma, Nicolas Y. Njintang, Rekha S. Singhal, Pragati Kaushal, editors, Tropical Roots and Tubers: Production, Processing and Technology, Chichester, West Sussex, UK: John Wiley and Sons, Inc., →ISBN, page 395:
While bakeries and snacks (deep‐fried taro chips and deep‐fried baskets – shredded taro molded into basket shapes and then deep‐fried in china – steamed taro cake, taro batter and bread, cakes and chunks in Hawaii), are gaining interest in research and industry, other products remain at the home scale.
