Taro Sweet Rice Cake for the New Year

Name: Taro Sweet Rice Cake for the New Year
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 inner pot for a 6-cup rice cooker; as needed Rice cake parchment or glassine paper,; 2 2/3 cups glutinous rice flour (320 grams); 1 2/3 cups hot water (380 grams); 1/2 cup sugar (100 grams); 4 tablespoons brown sugar; 2 tablespoons avocado oil; 2 cups taro (300 grams), peeled and diced; 4 tablespoons sugar

凱茜媽咪の廚房 @Kathy_kitchen

Sticky rice cake is a must-have treat for Lunar New Year, symbolizing rising prosperity every year.

I remember as a child watching my grandma tirelessly stir the thick batter over a big stove. Today, with modern tools and glutinous rice flour, the process is much simpler.

This fragrant taro sweet rice cake features chewy candied taro and just the right amount of brown sugar, making it even more delicious.

Sticky rice cake is a must-have treat for Lunar New Year, symbolizing rising prosperity every year.

I remember as a child watching my grandma tirelessly stir the thick batter over a big stove. Today, with modern tools and glutinous rice flour, the process is much simpler.

This fragrant taro sweet rice cake features chewy candied taro and just the right amount of brown sugar, making it even more delicious.

凱茜媽咪の廚房 @Kathy_kitchen

Sticky rice cake is a must-have treat for Lunar New Year, symbolizing rising prosperity every year.

I remember as a child watching my grandma tirelessly stir the thick batter over a big stove. Today, with modern tools and glutinous rice flour, the process is much simpler.

This fragrant taro sweet rice cake features chewy candied taro and just the right amount of brown sugar, making it even more delicious.

Sticky rice cake is a must-have treat for Lunar New Year, symbolizing rising prosperity every year.

I remember as a child watching my grandma tirelessly stir the thick batter over a big stove. Today, with modern tools and glutinous rice flour, the process is much simpler.

This fragrant taro sweet rice cake features chewy candied taro and just the right amount of brown sugar, making it even more delicious.

Saved

Ingredients

60 minutes

Serves 6 servings

1inner pot for a 6-cup rice cooker
as neededRice cake parchment or glassine paper,
[Batter]
2 2/3 cupsglutinous rice flour (320 grams)
1 2/3 cupshot water (380 grams)
1/2 cupsugar (100 grams)
4 tablespoonsbrown sugar
2 tablespoonsavocado oil
[Candied Taro]
2 cupstaro (300 grams), peeled and diced
4 tablespoonssugar

Saved

Steps

60 minutes

1

Prepare all the ingredients.
2

[Candied Taro]
Peel and dice the taro, then steam in a rice cooker for 10 minutes.
While the taro is still hot, mix in the sugar. Gently toss with chopsticks to avoid mashing the taro; keep the pieces whole. Return to the rice cooker on 'keep warm' so the sugar syrup soaks in.
3

[Batter]
Mix the sugar, brown sugar, and avocado oil together. Pour in the hot water and stir. While still hot, add the glutinous rice flour.
4

Stir the sugar water and glutinous rice flour until you have a thick, smooth batter.
5

Gently fold in the candied taro pieces.
6

Line the inner pot of a 6-cup rice cooker with parchment or glassine paper for rice cakes.
7

Pour the taro batter into the lined inner pot.
8

Place the pot in the rice cooker and add 4 cups of water (using a standard measuring cup) to the outer pot.
9

Steam the rice cake. Test doneness by inserting a bamboo skewer—if it comes out clean, the cake is ready.
10

Brush a thin layer of vegetable oil over the surface to prevent drying and hardening.
11

Let the rice cake cool completely, then slice the next day for the best chewy texture.
12

Enjoy as is, or pan-fry, or dip in batter and deep-fry—any way is delicious.
13

[Tips]
*Steam the sweet rice cake all the way through in one go. Make sure there’s enough water in the outer pot, or add more as needed. Do not partially steam and then re-steam, as it won’t cook through.