Taro Cake

Delight your taste buds with the creamy, fragrant charm of Taro Cake, a luscious dessert that combines the earthy sweetness of taro root with the silky richness of coconut milk. This recipe highlights a harmonious balance of traditional Asian flavors and a tender, moist texture that's perfect for any occasion. Steamed taro is mashed to perfection and blended with rice flour, sugar, and a touch of baking powder for a light, yet satisfying bite. Infused with coconut milk and finished with a cornstarch slurry for smoothness, the batter bakes into a subtly golden square of pure indulgence. Perfect served at room temperature or chilled, this gluten-free treat is sure to impress your family and friends. Whether as an afternoon snack or a light dessert, this Taro Cake is guaranteed to be a show-stopping addition to your menu!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 450 grams taro root
• 300 grams rice flour
• 400 ml coconut milk
• 200 grams sugar
• 200 ml water
• 2 teaspoons baking powder
• 3 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1 teaspoon salt

Directions

Step 1

Begin by peeling the taro root and cutting it into small cubes.

Step 2

Steam the taro cubes for about 20 minutes or until they become soft and easily mashable.

Step 3

Transfer the steamed taro into a large mixing bowl and mash until smooth. Set aside to cool slightly.

Step 4

In a separate large bowl, combine rice flour, sugar, baking powder, and salt. Mix well.

Step 5

In a saucepan, heat the coconut milk and water over medium heat until warm but not boiling.

Step 6

Gradually pour the warm coconut milk mixture into the mashed taro, stirring continuously until smooth.

Step 7

Add the vegetable oil, then gradually incorporate the dry ingredients into the taro and coconut milk mixture, mixing until you achieve a smooth batter.

Step 8

Dissolve cornstarch in a few tablespoons of water to form a slurry and stir it into the batter. Mix thoroughly to ensure there are no lumps.

Step 9

Grease a 9x9 inch (23x23 cm) square baking dish with oil or line it with parchment paper.

Step 10

Pour the taro batter into the prepared baking dish, smoothing the top with a spatula.

Step 11

Preheat your oven to 350°F (175°C).

Step 12

Place the baking dish in the preheated oven and bake for about 50-60 minutes until the top is firm and slightly golden.

Step 13

Once baked, allow the taro cake to cool completely in the baking dish on a wire rack.

Step 14

Once cool, unmold the cake and cut it into squares. Serve at room temperature or chilled.

Nutrition Facts

Serving size	1626.1 grams (1626.1g)

Amount per serving	% Daily Value*
Calories	3081

Total Fat 44.10g	57%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 25.20g
Cholesterol 0mg	0%
Sodium 3381mg	147%
Total Carbohydrate 647.40g	235%
Dietary Fiber 29.10g	104%
Total Sugars 229.80g
Protein 25.80g	52%

Vitamin D 0IU	0%
Calcium 257mg	20%
Iron 5mg	26%
Potassium 3214mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.8%

Protein: 3.3%

Carbs: 83.8%