Experience the ultimate texture contrast with this Authentic Taiwanese Taro Rice Cake, a cherished street-food classic known for its incredible ‘Crispy-meets-Chewy’ appeal. Made with a premium base of pure lotus root starch and earthy mashed taro, this savory-sweet cake is first steamed to perfection and then pan-fried or deep-fried until golden brown. This essential second step creates a shatteringly crisp exterior that perfectly protects the soft, springy ‘QQ’ center within. Naturally gluten-free and aromatically nutty, this versatile snack captures the heart of Taiwanese comfort food. Whether you enjoy it as a snack-stand favorite or a sophisticated home-cooked appetizer, mastering this steam-and-sear technique ensures a restaurant-quality finish that celebrates the unique, velvety soul of real taro.”

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.

Servings 12 portions

Prep Time 2 30

Cook Time 15

Resting Time 0

Total Time 2 45

Equipment

Countertop Blender
Pan
Steam Cooker
Mixing bowl

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)