Chinese · Dessert
Steamed Taro Cake
A classic Cantonese dim sum steamed cake built from diced taro root suspended in a lightly sweetened rice flour batter, steamed until set to a dense, custardy texture with pockets of tender taro throughout. Finished with a scatter of toasted sesame seeds, it sits somewhere between a savoury-leaning snack and a mild dessert, traditionally sliced and pan-fried or served straight from the steamer.
$0
20 minsPrep
40 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
285Calories
2.6gProtein
15.1gFat
36.4gCarbs
11.1gSugar
3.5gFiber
200mgSodium
0mgChol
9.4gSat Fat
132mgPotassium
22mgCalcium
1.1mgIron
0mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Chinese Oolong Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel the taro and cut into small 1cm cubes, then steam over high heat for 10 minutes until just tender but not mushy.
2
While the taro steams, whisk the rice flour, tapioca starch, sugar, and salt together in a bowl, then gradually whisk in the water until you have a smooth, lump-free slurry with no dry pockets.
3
Lightly oil a small 10cm round cake tin or heatproof dish that will fit inside your steamer.
4
Fold the steamed taro cubes and vegetable oil into the rice flour slurry, stirring gently so the cubes stay mostly whole and are evenly distributed through the batter.
5
Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
6
Set the tin into a steamer over boiling water, cover, and steam on high heat for 35-40 minutes until the centre is set and a skewer inserted comes out clean of raw batter.
7
Carefully remove the tin from the steamer and let the cake cool in the tin for at least 20 minutes so it firms up enough to slice cleanly.
8
Run a knife around the edge, turn the cake out, scatter over the toasted sesame seeds, and cut into slices to serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Coconut Flesh, peeled and diced into small cubes
- 45g45g Rice Flour
- 10g10g Tapioca Potato Starch
- 90g90g Water, divided, for slurry and soaking liquid
- 18g18g Sugar White
- 8g8g Vegetable Oil
- 1g1g Salt
- 3g3g Sesame Seeds, toasted, garnish, 1
