Soy-Free Taro Cake
Indulge in the nutty, earthy flavors of this Soy-Free Taro Cake, a delightful twist on a beloved Asian classic. This recipe combines steamed taro root with a smooth batter of rice flour and tapioca starch, resulting in a chewy, tender treat that's entirely soy-free and perfect for those with dietary restrictions. Steamed to perfection and optionally pan-fried for a golden, crispy crust, this taro cake offers a unique texture pairing that makes every bite irresistible. Quick and straightforward to prepare with simple pantry ingredients, it’s ideal for dim sum-inspired gatherings or as a savory snack any time of day. Garnish with fresh green onions for an extra pop of flavor, and enjoy this wholesome, versatile dish warm or at room temperature!
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Ingredients
- 500 grams Taro root
- 150 grams Rice flour
- 50 grams Tapioca starch
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 300 milliliters Water
- 2 tablespoons Neutral oil (e.g., avocado oil or vegetable oil)
- 2 stalks Green onion (optional, for topping)
Directions
Step 1
Peel and dice the taro root into small cubes (about 1 cm in size). Steam the diced taro for 15 minutes or until soft but not mushy. Set aside to cool slightly.
Step 2
In a large mixing bowl, combine the rice flour, tapioca starch, salt, and sugar. Mix well to ensure even distribution.
Step 3
Slowly pour the water into the dry ingredients while stirring continuously to form a smooth batter. Add the steamed taro cubes to the batter and gently fold them in.
Step 4
Grease an 8-inch round or square pan with 1 tablespoon of neutral oil. Pour the taro batter into the pan, spreading it evenly.
Step 5
Heat a large pot or wok with a steaming rack and enough water to create steam. Bring the water to a boil.
Step 6
Place the pan with the batter onto the steaming rack, cover, and steam over medium heat for 30 minutes. Check that the taro cake is cooked by inserting a toothpick; it should come out clean.
Step 7
Remove the pan from the steamer and let it cool to room temperature for at least 20 minutes to set completely.
Step 8
Once cooled, slice the taro cake into pieces. Heat the remaining 1 tablespoon of neutral oil in a non-stick pan over medium heat. Pan-fry the slices until golden on both sides (optional step for added texture).
Step 9
Garnish with chopped green onions if desired, and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1093.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1785.1 |
| Total Fat 30.1g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2428.9mg | 0% |
| Total Carbohydrate 363.9g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 30.1g | |
| Protein 14.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 270.0mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 3118.0mg | 0% |
Source of Calories