Taro Rice Cake
Taro Rice Cake is a beloved Taiwanese snack made with mashed taro and glutinous rice flour, resulting in a soft, chewy, and flavorful treat that’s perfect any time of day. Taro is widely used in both sweet and savory Taiwanese dishes — from noodles to pastries — thanks to its creamy texture and subtle nutty flavor.This taro rice cake captures all the best parts of taro in one bite: smooth on the inside, a little crispy on the outside (if pan-fried or steamed with oil), and naturally aromatic. It’s a classic Taiwanese comfort food that’s easy to make and even easier to love.Whether you’re a fan of chewy textures or want to explore authentic Asian snacks, this recipe is a great place to start.
Equipment
- Countertop Blender
- Pan
- Steam Cooker
Ingredients
- 300 g lotus root starch (Careful, Do not use lotus root starch which mixed with other starch. We need to use pure lotus root starch for this recipe)
- 500 g taro
- 100 g white sugar
- 400 g warm water
Instructions
- Peeling and grate the taro first. (When peel the taro, you can wear gloves to avoid your hands are itchy. And you can grate by machine or hands are both ok.) Put taro shreds on a plate, and put them into the steam cooker (or rice cooker) to steam for 10 minutes.
- While taro shreds are steamed, put lotus root starch, white sugar, warm water, and 1/2 teaspoon salt in the blender, and then stir them until the batter is completely mixed. Place aside.
- After the taro shreds are cooked, pour the batter into a heat-resistant container. Add taro shreds in the container and stir well instantly. (We use the heat of taro to heat the batter, it can make taro shreds evenly spread in the batter.)
- Put the mixed batter into the steam cooker again and steam for 30 minutes. Take the taro rice cake out from the steam cooker and place it aside until it’s cool. (When you see the taro rice cake in a transparent condition, it’s a mean success.)
- Put the rice cake in the fridge for about 2 hours.
- Take the rice cake out of the fridge and cut it into about a 1-inch cube with an oiled knife.
- Heat the vegetable oil in a nonstick pan over medium heat. Fry the taro rice cake in the pan until the skin is evenly golden brown.
- Serve the Taro Rice Cake. (Enjoy it before it gets cold)
Serving & Storage Tips
Can be steamed or pan-fried. Serve warm as a snack or side. Store in the fridge for up to 3 days and reheat by steaming or pan-frying.
