Low Sodium Taro Cake

Delight in the savory goodness of this Low Sodium Taro Cake, a healthier take on a beloved traditional dish. Made with tender steamed taro root, earthy shiitake mushrooms, and fragrant aromatics like shallots and garlic, this delectable recipe is crafted to deliver rich, umami flavors with minimal salt. A silky rice flour batter binds the ingredients, creating a perfectly soft and chewy texture that’s steamed to perfection. Whether you enjoy it as is or pan-fry slices for a crispy edge, this taro cake is a versatile favorite perfect for dim sum spreads, snack plates, or even as a flavorful appetizer. Garnished with fresh scallions and subtly seasoned with low-sodium soy sauce and white pepper, this dish is proof you don't need high sodium for bold flavor.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 500 grams Taro root
• 200 grams Rice flour
• 300 ml Water
• 2 tablespoons Vegetable oil
• 5 pieces Dried shiitake mushrooms
• 2 medium Shallots
• 2 cloves Garlic
• 1 tablespoon Low-sodium soy sauce
• 0.25 teaspoon White pepper
• 1 teaspoon Sesame oil
• 2 stalks Scallions (optional, for garnish)

Directions

Step 1

Peel and dice the taro root into small cubes. Steam the taro for about 15 minutes or until soft. Set aside to cool.

Step 2

Soak the dried shiitake mushrooms in warm water for 20 minutes or until fully rehydrated. Drain, squeeze out the excess water, and finely chop the mushrooms.

Step 3

Finely chop the shallots and mince the garlic. Set aside.

Step 4

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped shallots, garlic, and mushrooms. Sauté for 2-3 minutes until fragrant. Stir in the low-sodium soy sauce and white pepper, then remove from heat.

Step 5

In a large mixing bowl, combine the rice flour and water to form a smooth batter. Add the cooked taro cubes and the sautéed mushroom mixture. Stir until all ingredients are evenly distributed.

Step 6

Grease a 9-inch round or square steaming dish with the remaining 1 tablespoon of vegetable oil. Pour the taro mixture into the dish, spreading it evenly.

Step 7

Set up a steamer, ensuring the water is boiling before you place the dish inside. Steam the taro cake over medium heat for 45 minutes, checking occasionally to ensure the water doesn’t run out.

Step 8

Carefully remove the taro cake from the steamer and let it cool completely at room temperature (this helps the cake firm up).

Step 9

Once cooled, slice the taro cake into squares or rectangles. Optional: Pan-fry the slices in a little bit of oil for a crispy exterior before serving.

Step 10

Garnish with chopped scallions if desired and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1252.8g)

Amount per serving	% Daily Value*
Calories	2092.1

Total Fat 43.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 643.8mg	0%
Total Carbohydrate 405.7g	0%
Dietary Fiber 48.2g	0%
Total Sugars 12.2g
Protein 30.7g	0%

Vitamin D 770IU	0%
Calcium 315.7mg	0%
Iron 7.6mg	0%
Potassium 4206.2mg	0%

*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.

Source of Calories

Fat: 18.4%

Protein: 5.7%

Carbs: 75.9%