Chinese · Dessert
Taro Cake
A lightened steamed Chinese taro cake rebuilt with skim milk and allulose in place of coconut milk and full sugar, keeping the soft, faintly sweet, starchy-dense texture of the dim sum classic while landing well under 250 kcal a serving.
$1
15 minsPrep
22 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
197Calories
3.8gProtein
3.9gFat
44.9gCarbs
6.7gSugar
2gFiber
324mgSodium
1mgChol
0.6gSat Fat
153mgPotassium
66mgCalcium
0.3mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Chinese Lager Beer
local
Pu-erh Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel and finely dice the sweet potato (standing in for the trimmed taro ratio) into 5mm cubes and steam for 8 minutes until just tender; set aside.
2
In a bowl, whisk the rice flour, cornstarch, coconut flour, baking powder and salt together, then sieve to remove lumps.
3
In a separate bowl, warm the skim milk slightly and whisk in the allulose and sugar until dissolved, then whisk in the vegetable oil.
4
Pour the wet mixture into the dry mixture and whisk to a smooth, lump-free batter, then fold in the steamed sweet potato cubes.
5
Pour the batter into a lightly oiled 10cm cake tin and smooth the top.
6
Set the tin into a steamer over simmering water and steam for 22 minutes, covering the lid with a cloth to stop condensation dripping onto the cake.
7
Insert a skewer to check it comes out clean, then remove the tin and let the cake cool in the tin for 10 minutes before unmoulding.
8
Slice into 2 pieces once fully cooled to room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.4 oz10g peeled, finely diced (standing in for a trimmed taro-mix ratio) sweet potato
- 1.9 oz55g rice flour
- 0.4 oz10g cornstarch
- 3.2 oz90g skim milk
- 0.6 oz18g allulose
- 0.3 oz8g sugar white
- 0.2 oz6g vegetable oil
- 0.1 oz2g baking powder
- 0.2 oz6g coconut flour
- 0 oz1g salt
