Quick And Easy Taro Ricecake Recipe

Is there anything more comforting than the aroma of coconut and taro steaming away in the kitchen? Let me take you on a little culinary adventure with a delightful taro ricecake recipe that’s both simple and soul-satisfying, perfect for satisfying your sweet tooth while offering a taste of tradition!

I love crafting simple yet delightfully rich desserts, and my Quick and Easy Taro Ricecake is a perfect example. Using grated taro root, glutinous rice flour, and a hint of coconut milk, this treat combines hearty flavors with a balance of sweet and savory notes.

Quick And Easy Taro Ricecake Recipe Ingredients

• Taro Root: Rich in fiber and Vitamin E, provides a creamy texture.
• Glutinous Rice Flour: Creates a chewy texture, a good source of carbohydrates.
• Sugar: Sweetens the ricecake, balances the savory notes.
• Coconut Milk: Introduces a rich, creamy flavor and a source of healthy fats.
• Vegetable Oil: Adds moisture, helps with binding ingredients together.

Quick And Easy Taro Ricecake Recipe Ingredient Quantities

• 2 cups of grated taro root
• 1 cup of glutinous rice flour
• 1/2 cup of sugar
• 1/2 cup of water
• 1/4 cup of coconut milk
• 1/4 teaspoon of salt
• 1 tablespoon of vegetable oil
• Optional: 1/4 cup of shredded coconut for topping

How to Make this Quick And Easy Taro Ricecake Recipe

1. In a large mixing bowl, combine the grated taro root and glutinous rice flour. Mix well until the taro is evenly coated with the flour.

2. In a separate bowl, dissolve the sugar and salt in the water, then add the coconut milk and vegetable oil. Stir until well combined.

3. Gradually pour the wet mixture into the taro and flour mixture, stirring continuously to form a smooth batter.

4. Grease a baking dish or a heatproof container with a little vegetable oil to prevent sticking.

5. Pour the batter into the prepared dish, spreading it evenly to ensure consistent cooking.

6. Preheat a steamer over medium-high heat. Once the water is boiling, place the dish into the steamer basket.

7. Cover and steam for about 30-40 minutes, or until the ricecake is set and firm to the touch. Insert a toothpick into the center; it should come out clean if cooked properly.

8. Once cooked, turn off the heat and allow the ricecake to cool slightly in the steamer for about 10 minutes.

9. Carefully remove the dish from the steamer and let it cool to room temperature before cutting.

10. Optionally, sprinkle the shredded coconut over the top for added flavor before serving. Enjoy your quick and easy taro ricecake!

Quick And Easy Taro Ricecake Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Spoon or spatula
4. Baking dish or heatproof container
5. Steamer with lid
6. Steamer basket
7. Measuring cups and spoons
8. Grater (for taro)
9. Toothpick (for testing doneness)
10. Pastry brush (for greasing)

FAQ

• Can I use regular rice flour instead of glutinous rice flour? No, for this recipe, glutinous rice flour is essential for the chewy texture unique to rice cakes.
• What can I substitute for coconut milk? If you don’t have coconut milk, you can use almond milk or regular milk, but it will alter the flavor slightly.
• Is there a way to make this recipe less sweet? Yes, you can reduce the sugar to 1/4 cup if you prefer a less sweet cake.
• Can I prepare this recipe in advance? Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before steaming.
• How long does it take to steam the taro rice cake? The cake typically takes about 25-30 minutes to steam, depending on the size of your steaming dish.
• Is it necessary to top with shredded coconut? No, the shredded coconut is optional and used as a garnish for added flavor and texture.
• Can I use frozen taro root? Yes, just make sure to thaw and drain it well before grating.

Quick And Easy Taro Ricecake Recipe Substitutions and Variations

• Grated taro root: Substitute with grated purple yam or grated sweet potato for a different flavor.
• Glutinous rice flour: Can be replaced with tapioca flour, though the texture will be slightly different.
• Sugar: Use coconut sugar or honey as a natural sweetener alternative.
• Coconut milk: Substitute with almond milk or regular whole milk for a lighter version.
• Vegetable oil: Can be swapped with melted butter or coconut oil for a richer taste.

Pro Tips

1. Taro Preparation Make sure to thoroughly rinse and dry the taro root before grating to remove any dirt or impurities. You may also consider steaming or boiling the taro briefly for easier grating and a smoother texture.

2. Batter Consistency Ensure that the batter is well-mixed without lumps for a smooth ricecake texture. If it’s too thick, you can add a bit more water or coconut milk gradually to reach the desired consistency.

3. Steaming Tips To prevent excess moisture from dripping onto the ricecake during steaming, cover the dish with a clean kitchen towel under the steamer lid. This will help absorb condensation and avoid making the top of the cake too wet.

4. Flavor Enhancement For an additional flavor boost, consider adding a few drops of pandan essence or a splash of vanilla extract to the wet mixture. This can add a delightful fragrance that complements the taro and coconut.

5. Serving Suggestion To enhance presentation, lightly toast the shredded coconut before using it as a topping. This will add a desirable crunch and a slightly nutty flavor, enhancing the overall taste and texture of the ricecake.