Thai-style steamed taro cake

    35 mins

    Taro root is a neutral-tasting starchy root that lends itself well to desserts. This recipe is a very simple way to utilize taro for a delicious snack or as a sweet finish to a meal.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 6 

    • For the coconut topping
    • 30g dry grated coconut
    • 1/4 teaspoon salt
    • For the cake
    • 120g rice flour
    • 30g tapioca flour
    • 100g sugar
    • 180ml (3/4 cup) water
    • 1-2 drops jasmine extract
    • 120g taro root, peeled and diced small
    • 100g grated dry coconut

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Mix the 30g dry grated coconut with the 1/4 teaspoon salt and reserve for later.
    2. For the cake, mix the rice flour and tapioca flour together. Add the sugar and mix. Gradually add the water and jasmine extract and stir until the sugar dissolves.
    3. Add the taro root and remaining dry grated coconut and stir until well combined.
    4. Fill foil muffin cups 3/4 full and place into a prepared steamer. Steam for 20 minutes and serve.

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