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Best Easy Taro Cake Recipe

Name: Best Easy Taro Cake Recipe
Total time: 90 min
Yield: 130 g
Ingredients: taro root, peeled and diced 1.5 lbs; rice flour 2 cups; water 2.5 cups; Chinese sausage, diced 2 oz; dried shiitake mushrooms, soaked and diced 4 pieces; scallions, thinly sliced 2 pieces; soy sauce 2 tbsp; salt 0.5 tsp; white pepper 0.25 tsp; sugar 1 tsp; vegetable oil 2 tbsp

Creamy taro is combined with rice flour and savory bits, then steamed and pan-fried for crispy edges. This family dim sum classic has a naturally sweet, nutty flavor and satisfying texture.

Cook 90 min Difficulty NORMAL 190 kcal

#vegetarian #dim sum #family style #asian appetizer

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Ingredients

Main ingredients

taro root, peeled and diced 1.5 lbs
rice flour 2 cups
water 2.5 cups
Chinese sausage, diced 2 oz
dried shiitake mushrooms, soaked and diced 4 pieces
scallions, thinly sliced 2 pieces

Seasonings/Sauce

soy sauce 2 tbsp
salt 0.5 tsp
white pepper 0.25 tsp
sugar 1 tsp
vegetable oil 2 tbsp

Nutrition summary

Carbohydrates 34 g 72%

Protein 3 g 6%

Fat 4.5 g 22%

Serving size 130g

Cooking steps

1

In a skillet over medium heat, add 1 tbsp vegetable oil and sauté the diced Chinese sausage for 2–3 minutes until fragrant.
2

Add diced shiitake mushrooms to the skillet and cook for another 2 minutes, then add the taro cubes and stir to combine.
3

Pour in 1 cup of water, season with soy sauce, salt, pepper, and sugar, and simmer with a lid for 10–12 minutes, stirring occasionally.
4

Meanwhile, in a mixing bowl, whisk rice flour with the remaining 1.5 cups of water to form a smooth batter with no lumps.
5

Start heating a steamer. Fold the cooked taro mixture and sliced scallions into the rice batter, mix gently, then pour into a greased 9-inch round or square cake pan.
6

Place the pan in the steamer and steam over high heat for 50–60 minutes, topping off the steamer water as needed to maintain steady steam.
7

Let the taro cake cool completely before slicing; for crispy edges, pan-fry cake slices over medium-high heat with the remaining oil until golden and crisp.

Personalized Q&A

Q. What's the key ingredient in this Taro Cake recipe?

The star ingredient is taro root, which brings the cake its creamy, nutty flavor and unique dense texture. Rice flour is also essential, forming the cake’s structure and signature chewiness. Together, these create the characteristic taste and bite of classic dim sum taro cake.

Q. What is the most important cooking point when preparing taro cake?

Maintaining correct heat during steaming is crucial—too low, and the cake stays gummy; too high, and the surface cracks or dries. Keep the steamer at a steady, vigorous steam and replenish water as needed for even cooking. Also, mix rice flour batter thoroughly for a smooth, lump-free texture.

Q. How do I achieve the perfect crispy edge when serving taro cake?

For crisp edges, pan-fry sliced, cooled pieces in a pre-heated skillet with a little oil over medium-high heat. Don’t rush this step; let the slices develop a golden crust before flipping to ensure a crispy outside while maintaining a tender interior.

Q. What are the nutrition facts per serving for this taro cake?

Each 130g serving provides about 190 kcal, with 34g carbohydrates (72% of calories), 3g protein (6%), and 4.5g fat (22%). This makes it moderate in calories and higher in carbohydrates, ideal for a light main or side in a balanced meal.

Best Easy Taro Cake Recipe

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