Low Sodium Taro Cake
Discover the delicate, mouthwatering flavors of Low Sodium Taro Cake, a healthy twist on a classic dim sum favorite. This recipe replaces traditional high-sodium ingredients with low-sodium alternatives, making it perfect for those seeking heart-friendly choices without compromising on taste. Featuring creamy steamed taro root, aromatic shiitake mushrooms, and a smooth rice flour batter, this dish is gently steamed to perfection, delivering a tender, savory cake with subtle earthy tones. Optional pan-frying provides an irresistible crispy layer, while scallions add a pop of freshness for garnish. Perfect as an appetizer, snack, or side dish, this low sodium taro cake is a satisfying treat for any occasion and ideal for those enjoying reduced-sodium diets.
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Recipe Information
Ingredients
- 500 grams Taro root
- 200 grams Rice flour
- 300 ml Water
- 2 tablespoons Vegetable oil
- 5 pieces Dried shiitake mushrooms
- 2 medium Shallots
- 2 cloves Garlic
- 1 tablespoon Low-sodium soy sauce
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 2 stalks Scallions (optional, for garnish)
Instructions
Peel and dice the taro root into small cubes. Steam the taro for about 15 minutes or until soft. Set aside to cool.
Soak the dried shiitake mushrooms in warm water for 20 minutes or until fully rehydrated. Drain, squeeze out the excess water, and finely chop the mushrooms.
Finely chop the shallots and mince the garlic. Set aside.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped shallots, garlic, and mushrooms. Sauté for 2-3 minutes until fragrant. Stir in the low-sodium soy sauce and white pepper, then remove from heat.
In a large mixing bowl, combine the rice flour and water to form a smooth batter. Add the cooked taro cubes and the sautéed mushroom mixture. Stir until all ingredients are evenly distributed.
Grease a 9-inch round or square steaming dish with the remaining 1 tablespoon of vegetable oil. Pour the taro mixture into the dish, spreading it evenly.
Set up a steamer, ensuring the water is boiling before you place the dish inside. Steam the taro cake over medium heat for 45 minutes, checking occasionally to ensure the water doesn’t run out.
Carefully remove the taro cake from the steamer and let it cool completely at room temperature (this helps the cake firm up).
Once cooled, slice the taro cake into squares or rectangles. Optional: Pan-fry the slices in a little bit of oil for a crispy exterior before serving.
Garnish with chopped scallions if desired and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 12.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 316 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4206 mg | 89% | |
*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.
