Taro isn’t just for steaming or boiling—it’s also a versatile ingredient in both desserts and savory dishes.
From taro paste to taro cakes, this humble root has earned a beloved spot in Cantonese cuisine.
Previously, I’ve shared various taro-based recipes, mainly desserts, which are summarized below:
- Taro Paste
- Taro Balls
- Taro Balls in Coconut Milk with Sago and Taro
- Taro Sago in Coconut Milk
- Grass Jelly Dessert with Taro Balls
- Taro Mochi
- Taro Mooncake
- Taro Buns
These sweet treats showcase the many ways taro can shine in desserts. However, for savory options, Taro Cake stands out as a traditional Cantonese favorite.
With its fragrant, soft, and chewy texture, taro cake is perfect for breakfast, snacks, dim sum, or even as a main dish.
Here’s a detailed guide on how to make this classic taro cake at home:
Ingredients
- 1 taro root (300–500g, depending on size)
- 1 Chinese sausage (about 50g)
- 15g dried shrimp
- 5g salt
- 15g sugar
- 2g five-spice powder
- 100ml water
- 50g cornstarch
- 150g rice flour
- 5g white sesame seeds
Instructions
1. Prepare the Taro Strips
Peel the taro and slice it into thin sheets, then cut these sheets into uniform strips. Consistent thickness ensures even cooking and a uniform texture.
2. Sauté the Ingredients
Dice the Chinese sausage and rinse the dried shrimp. Heat a small amount of oil in a pan over low heat. Add the sausage and shrimp, sautéing slowly until the sausage releases its fat and the shrimp becomes fragrant.
3. Mix the Ingredients
Combine the sautéed sausage and shrimp with the taro strips in a large bowl. Add salt, sugar, and five-spice powder. Pour in 100ml of water, followed by cornstarch and rice flour.
Mix thoroughly with your hands or chopsticks to coat each taro strip evenly. If the mixture feels too dry, add a little more water, but avoid making it too wet, as this will affect the cake’s texture.
4. Steam the Taro Cake
Grease the bottom of a steaming tray to prevent sticking. Pour the mixture into the tray, pressing it down with a spoon or spatula to flatten the surface. Sprinkle white sesame seeds on top.
Fill a steamer with water and bring it to a boil. Place the tray in the steamer, cover, and steam over high heat for 30 minutes. Ensure there is enough steam throughout the process to cook the cake thoroughly.
5. Cool and Slice
After 30 minutes, test the cake by inserting a toothpick into the center—if it comes out clean, the cake is done. Remove the tray from the steamer and let it cool completely. Once cooled, slice the taro cake into desired portions and serve.
This savory and satisfying taro cake is simple to make and incredibly versatile. Give it a try, and don’t forget to like and save this recipe if you enjoy it!
Taro Cake: A Classic Cantonese Delight Made at Home
Ingredients
- 1 taro root 300–500g, depending on size
- 1 Chinese sausage about 50g
- 15 g dried shrimp
- 5 g salt
- 15 g sugar
- 2 g five-spice powder
- 100 ml water
- 50 g cornstarch
- 150 g rice flour
- 5 g white sesame seeds
Instructions
Prepare the Taro Strips
- Peel the taro and slice it into thin sheets, then cut these sheets into uniform strips. Consistent thickness ensures even cooking and a uniform texture.
Sauté the Ingredients
- Dice the Chinese sausage and rinse the dried shrimp. Heat a small amount of oil in a pan over low heat. Add the sausage and shrimp, sautéing slowly until the sausage releases its fat and the shrimp becomes fragrant.
Mix the Ingredients
- Combine the sautéed sausage and shrimp with the taro strips in a large bowl. Add salt, sugar, and five-spice powder. Pour in 100ml of water, followed by cornstarch and rice flour.
- Mix thoroughly with your hands or chopsticks to coat each taro strip evenly. If the mixture feels too dry, add a little more water, but avoid making it too wet, as this will affect the cake’s texture.
Steam the Taro Cake
- Grease the bottom of a steaming tray to prevent sticking. Pour the mixture into the tray, pressing it down with a spoon or spatula to flatten the surface. Sprinkle white sesame seeds on top.
- Fill a steamer with water and bring it to a boil. Place the tray in the steamer, cover, and steam over high heat for 30 minutes. Ensure there is enough steam throughout the process to cook the cake thoroughly.
Cool and Slice
- After 30 minutes, test the cake by inserting a toothpick into the center—if it comes out clean, the cake is done. Remove the tray from the steamer and let it cool completely. Once cooled, slice the taro cake into desired portions and serve.
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