Taro Cake
Indulge in the delightfully soft and creamy texture of Taro Cake, a beloved Asian-inspired dessert that's as wholesome as it is flavorful. This recipe combines velvety taro root with rich coconut milk, creating a subtly sweet treat with earthy undertones and a melt-in-your-mouth finish. Made with gluten-free rice flour and a touch of cornstarch for structure, this cake achieves the perfect balance of moistness and firmness. Infused with aromatic coconut and lightly sweetened, it bakes to a golden perfection, ensuring a dessert that’s both indulgent and satisfying. Ideal for serving at room temperature or chilled, this Taro Cake is perfect for tea time, festive gatherings, or as a sweet ending to any meal. Easy to prepare and boasting a distinct, tropical flavor, it’s sure to become a family favorite. Keywords: homemade taro cake, Asian dessert recipes, gluten-free cake, coconut milk dessert, taro root recipes.
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Recipe Information
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
Instructions
Begin by peeling the taro root and cutting it into small cubes.
Steam the taro cubes for about 20 minutes or until they become soft and easily mashable.
Transfer the steamed taro into a large mixing bowl and mash until smooth. Set aside to cool slightly.
In a separate large bowl, combine rice flour, sugar, baking powder, and salt. Mix well.
In a saucepan, heat the coconut milk and water over medium heat until warm but not boiling.
Gradually pour the warm coconut milk mixture into the mashed taro, stirring continuously until smooth.
Add the vegetable oil, then gradually incorporate the dry ingredients into the taro and coconut milk mixture, mixing until you achieve a smooth batter.
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.
Grease a 9x9 inch (23x23 cm) square baking dish with oil or line it with parchment paper.
Pour the taro batter into the prepared baking dish, smoothing the top with a spatula.
Preheat your oven to 350°F (175°C).
Place the baking dish in the preheated oven and bake for about 50-60 minutes until the top is firm and slightly golden.
Once baked, allow the taro cake to cool completely in the baking dish on a wire rack.
Once cool, unmold the cake and cut it into squares. Serve at room temperature or chilled.
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 647.4 g | 235% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 229.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3214 mg | 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.
