Gluten-Free Taro Cake
Delight your taste buds with this irresistibly smooth and chewy Gluten-Free Taro Cake, a healthier twist on a classic Asian delicacy. Made with earthy taro root, creamy coconut milk, and a blend of glutinous rice flour and rice flour, this steamed cake boasts a naturally gluten-free profile perfect for those with dietary restrictions. The light sweetness of sugar pairs beautifully with the velvety taro, while a sprinkle of sesame seeds adds a nutty finish to each bite. Whether served warm or at room temperature, this taro cake is a versatile treat perfect for dessert, snack time, or even your next festive celebration. Plus, with its simple prep and one-hour cook time, this recipe ensures you’ll enjoy a homemade, flavorful experience without the fuss.
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Ingredients
- 500 grams taro root (peeled and diced)
- 200 grams glutinous rice flour (certified gluten-free)
- 50 grams rice flour (certified gluten-free)
- 300 milliliters coconut milk
- 100 milliliters water
- 100 grams sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
Directions
Step 1
Peel the taro root and dice it into small cubes (about 1 cm). Steam the taro cubes in a steamer for 15-20 minutes, or until soft and tender.
Step 2
In a mixing bowl, combine the steamed taro with coconut milk, water, sugar, salt, and vegetable oil. Mash the mixture until smooth, leaving a few small chunks of taro for texture if desired.
Step 3
Sift the glutinous rice flour and rice flour into the taro mixture. Fold the flours into the wet mixture until a smooth, thick batter is formed.
Step 4
Grease a square or round 8-inch cake pan with a small amount of vegetable oil. Pour the batter into the pan and smooth the top with a spatula.
Step 5
Prepare a steamer and bring the water to a boil. Place the cake pan into the steamer, cover, and steam on medium heat for 50-60 minutes. Check if the cake is done by inserting a toothpick into the center; it should come out clean.
Step 6
Remove the cake from the steamer and allow it to cool completely on a wire rack before slicing. Optionally, sprinkle sesame seeds on top before serving.
Step 7
Cut the taro cake into squares or wedges and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving.
Nutrition Facts
| Serving size | (1294.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2123.1 |
| Total Fat 33.6g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2470.7mg | 0% |
| Total Carbohydrate 431.8g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 123.1g | |
| Protein 20.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.0mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1652.8mg | 0% |
Source of Calories