Soy-Free Taro Cake
Delight in the comforting flavors of this Soy-Free Taro Cake, a unique twist on a classic dish that's perfect for those with soy allergies or seeking an allergy-friendly alternative. Made with creamy taro root, rice flour, and tapioca starch, this savory cake is steamed to perfection for a soft yet satisfying texture. The recipe is naturally vegan and versatile, with an optional step to pan-fry the slices for a crisp exterior. Topped with fresh green onions, it makes for a flavorful snack, side dish, or appetizer that’s great for sharing. Quick and easy to prepare, with just 20 minutes of hands-on time, this taro cake is an ideal addition to any meal or gathering. Whether you serve it warm or at room temperature, its irresistible taste and wholesome ingredients will leave everyone coming back for more!
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Recipe Information
Ingredients
- 500 grams Taro root
- 150 grams Rice flour
- 50 grams Tapioca starch
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 300 milliliters Water
- 2 tablespoons Neutral oil (e.g., avocado oil or vegetable oil)
- 2 stalks Green onion (optional, for topping)
Instructions
Peel and dice the taro root into small cubes (about 1 cm in size). Steam the diced taro for 15 minutes or until soft but not mushy. Set aside to cool slightly.
In a large mixing bowl, combine the rice flour, tapioca starch, salt, and sugar. Mix well to ensure even distribution.
Slowly pour the water into the dry ingredients while stirring continuously to form a smooth batter. Add the steamed taro cubes to the batter and gently fold them in.
Grease an 8-inch round or square pan with 1 tablespoon of neutral oil. Pour the taro batter into the pan, spreading it evenly.
Heat a large pot or wok with a steaming rack and enough water to create steam. Bring the water to a boil.
Place the pan with the batter onto the steaming rack, cover, and steam over medium heat for 30 minutes. Check that the taro cake is cooked by inserting a toothpick; it should come out clean.
Remove the pan from the steamer and let it cool to room temperature for at least 20 minutes to set completely.
Once cooled, slice the taro cake into pieces. Heat the remaining 1 tablespoon of neutral oil in a non-stick pan over medium heat. Pan-fry the slices until golden on both sides (optional step for added texture).
Garnish with chopped green onions if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 30.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3118 mg | 66% | |
*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.
