Taro Crystal Cake

Name: Taro Crystal Cake
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 taro root; 1 3/4 cups tapioca starch (about 230 grams); 1 1/3 cups water (about 320 grams); 1/2 cup granulated sugar (about 100 grams); 1/2 teaspoon salt

凱茜媽咪の廚房 @Kathy_kitchen

Taro Crystal Cake is a delicious Taiwanese treat made with simple ingredients and easy steps. You can enjoy it freshly steamed, pan-fried, or deep-fried. The chewy texture and fragrant taro flavor make it a must-try for taro lovers. Even in a small family where not everyone loves taro, it's a great way to treat yourself! Give it a try and savor the natural flavors of this classic Taiwanese taro dish.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 4 servings

1taro root
1 3/4 cupstapioca starch (about 230 grams)
1 1/3 cupswater (about 320 grams)
1/2 cupgranulated sugar (about 100 grams)
1/2 teaspoonsalt

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Steps

30 minutes

1

Peel the taro and shred it, or slice and then cut into thin strips.
2

Add 1 cup water to the outer pot of an electric rice cooker. Steam the shredded taro until cooked. The cooked taro should weigh about 584 grams.
3

In a bowl, mix the tapioca starch and sugar, then add the water and stir until smooth.
4

Sprinkle 1/2 teaspoon salt over the steamed taro strips and mix with chopsticks until combined.
5

Add the taro strips to the batter and mix well.
6

Prepare two steam trays. Pour the taro batter mixture into the trays. Add 1 1/2 cups water to the outer pot of the rice cooker. Steam until the switch pops up, then let it sit for another 10 minutes.
7

Let the steamed taro crystal cake cool, then remove from the trays.
8

Cut the cooled taro crystal cake into pieces and enjoy as is.
9

For extra flavor, serve with some spicy bean paste sauce.
10

Slice the taro cake and pan-fry or deep-fry until golden and chewy.
11

Serve the pan-fried taro crystal cake with soy sauce paste or sweet chili sauce for a delicious treat.
12

[Tip]
Chilling the starch mixture will make it firmer and easier to cut. Before eating, simply steam, pan-fry, or deep-fry again.