Taro Cake

Ingredients

• 500g Taro root
• 150g Rice flour
• 100g Sugar
• 200ml Coconut milk
• 100ml Water
• 1 TL Vanilla extract
• 1 Prise Salt
• 2 EL Sesame seeds
• 1 EL Vegetable oil

Instructions

1. Peel the taro root and cut into 2-3 cm pieces. Place in a pot, cover with enough water, and bring to a boil. Cook for about 20-25 minutes until the taro is very tender.
2. Drain the cooked taro and mash thoroughly in a large bowl until smooth. For a particularly fine texture, a potato masher or fork can be used.
3. In a separate bowl, whisk together the rice flour, sugar, coconut milk, water, vanilla extract, and salt until a smooth batter forms. Ensure no lumps remain.
4. Add the wet rice flour mixture to the mashed taro and mix everything well. The mixture should be homogeneous and sticky.
5. Lightly grease a round baking pan (approx. 20 cm diameter) with vegetable oil or line with parchment paper. Spread the taro mixture evenly in the pan and smooth the surface.
6. Place the pan in a steamer and steam the taro cake for 40 minutes. After 40 minutes, test with a toothpick; if it comes out clean, it's done. If not, steam for another 5-10 minutes.
7. Remove the steamed taro cake from the steamer and let it cool completely before removing it from the pan. This can take 1-2 hours, or chill the cake in the refrigerator.
8. Before serving, slice the cooled taro cake and optionally garnish with toasted sesame seeds. It can be enjoyed warm or chilled.

Nutrition