TJean Recipe
Taro Sticky Rice Cakes
Easy2 hoursDessertsSteamTaroSticky RiceCoconutAsian DessertHomemadeSteamed DessertAfternoon Tea
About this recipe
Soft and chewy steamed rice cakes filled with creamy taro and finished with a delicate coating of coconut. Made with glutinous rice flour and milk, these bite-sized treats have a satisfyingly bouncy texture and gentle sweetness, making them a lovely homemade Asian dessert for afternoon tea or sharing.
Ingredients
Taro, 300 g
Sugar
Glutinous rice flour
Milk
Coconut flakes / desiccated coconut
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steam the taro | LumiBake S1 Pro 18L | Steam | 100°C | 30 min |
| Steam the rice cakes | LumiBake S1 Pro 18L | Steam | 100°C | 30 min |
01Peel the taro and cut it into evenly sized pieces. Arrange the taro on a heatproof tray, place it in the LumiBake S1 Pro 18L, and Steam at 100°C for 30 minutes until completely soft.
02Transfer the steamed taro to a mixing bowl, add the sugar, and mash thoroughly while still warm until the mixture becomes smooth and creamy with no large pieces remaining.
03In a separate bowl, combine the glutinous rice flour with the milk and stir until smooth, making sure there are no dry pockets or large lumps in the mixture.
04Gradually combine the prepared glutinous rice mixture with the mashed taro, mixing thoroughly until you have a smooth, evenly coloured taro batter.
05Divide the taro mixture evenly among small heatproof moulds and gently smooth the tops so the cakes cook evenly. Arrange the filled moulds on the steaming tray.
06Place the tray in the LumiBake S1 Pro 18L and Steam at 100°C for 30 minutes, until the taro sticky rice cakes are fully set and cooked through. Remove carefully and allow them to cool enough to handle.
07Remove the cakes gently from the moulds and coat the outside with coconut flakes. Serve slightly warm or at room temperature for a soft, chewy texture.