Gluten-Free Taro Cake
Dive into the delicate flavors and unique texture of this Gluten-Free Taro Cake, a delightful twist on a traditional Asian dessert that’s perfect for those with dietary restrictions. Made with steamed taro root, creamy coconut milk, and certified gluten-free flours, this recipe creates a subtly sweet and aromatic treat enhanced by the natural earthiness of taro. The simple steaming technique ensures a moist, soft cake that’s both satisfying and easy to prepare. Garnished with optional sesame seeds, this wholesome dessert is versatile enough to be served as a warm snack or a chilled indulgence. Whether enjoyed fresh or reheated, this taro cake offers a gluten-free solution packed with flavor and tradition, ideal for sharing with family or showcasing at gatherings.
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Recipe Information
Ingredients
- 500 grams taro root (peeled and diced)
- 200 grams glutinous rice flour (certified gluten-free)
- 50 grams rice flour (certified gluten-free)
- 300 milliliters coconut milk
- 100 milliliters water
- 100 grams sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Peel the taro root and dice it into small cubes (about 1 cm). Steam the taro cubes in a steamer for 15-20 minutes, or until soft and tender.
In a mixing bowl, combine the steamed taro with coconut milk, water, sugar, salt, and vegetable oil. Mash the mixture until smooth, leaving a few small chunks of taro for texture if desired.
Sift the glutinous rice flour and rice flour into the taro mixture. Fold the flours into the wet mixture until a smooth, thick batter is formed.
Grease a square or round 8-inch cake pan with a small amount of vegetable oil. Pour the batter into the pan and smooth the top with a spatula.
Prepare a steamer and bring the water to a boil. Place the cake pan into the steamer, cover, and steam on medium heat for 50-60 minutes. Check if the cake is done by inserting a toothpick into the center; it should come out clean.
Remove the cake from the steamer and allow it to cool completely on a wire rack before slicing. Optionally, sprinkle sesame seeds on top before serving.
Cut the taro cake into squares or wedges and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 431.8 g | 157% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 123.1 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1653 mg | 35% | |
*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.
