4 Chinese Taro Dessert-Cake Recipes, Anti-boring Traditional Culinary

Taro snow skin mooncake

Taro has the Latin name Colocasia esculenta.  This plant is found in mainland Asia such as Indonesia and China.  With the development of the culinary world, taro has been widely used as a food ingredient, especially in contemporary desserts.

In culinary art, taro is also known as the taste of the drink.  You must have tried this Taro taste in one of the contemporary drinks you've tasted, right?

Leading to traditional cuisine, this taro has also been widely used as a cake for various events, for example, the Chinese community's autumn harvest festival and other events.

Speaking of Chinese cuisine, here are 4 traditional desserts in the area that are made from taro.  Let's check out!

1. Sago and Taro Soup

Sago taro soup
sago taro soup/wonandkin.com


  •  1.5 liters of water
  •  1 pack of pearl sago
  •  250 grams of taro
  •  200 ml thick coconut milk
  •  100 grams of sugar
  •  salt to taste
How to make:
  1. Heat 1.5 liters of water to a boil, then add the pearl sago and cook until the sago looks chewy and clear.  After that lift and soak in cold water.
  2. Cut the taro into cubes, and steam for about 15 minutes until the taro is half cooked.
  3. Puree 1/4 of the steamed taro with a blender, don't add too much water so it's not runny.
  4. Heat 1 liter of water, and add sugar until dissolved.
  5. Add thick coconut milk, taro paste, diced taro, and sago pearls.
  6. Stir all ingredients until evenly distributed, add a little salt, and then taste correction.
  7. Remove the sago and taro soup and serve.

2. Steamed Taro Cake (Woo Tau Goh)

Chinese taro cake
taro cake/eatwhattonight.com


  •  650 grams of taro
  •  230 grams of flour
  •  1 liter of water
  •  2 pieces of Chinese sausage
  •  1 piece of ginger
  •  50 grams of dried shrimp
  •  50 grams of dried scallops
  •  2 tbsp sesame oil
  •  1 tsp grams
  •  1 tsp white pepper powder
  •  Spring onions (topping)
How to make:
  1. Wash and soak the prawns and scallops until soft.
  2. Slice the marinated sausages, prawns, and scallops into small pieces.
  3. Peel, clean, and dice the taro.
  4. Make cake dough by mixing about flour, salt, and pepper then add 350 ml of water, stir until evenly distributed.
  5. Put sesame oil in a frying pan, then stir-fry the shrimp, sausage, clams, and ginger.
  6. Add the diced taro, stir briefly then add about 350 water, cook, until it boils.
  7. Add the cake batter to the pan while continuing to stir until all the ingredients come together and clump then check the taste.
  8. After that, lift the dough and put it in the tin.
  9. Steam for about 25 minutes then remove.
  10. Add scallion garnish as you like
  11. Taro cake is ready to eat.

3. Snowy Skin Taro Moon Cake

Snowy skin taro mooncake
taro mooncake/constellainspiration

  •  340 grams of taro
  •  50 grams of sugar
  •  5 tbsp vegetable oil
  •  1/2 tsp salt
  •  70 ml thick coconut milk 
Outer layer/skin dough:
  •  50 grams of glutinous rice flour
  •  35 grams of rice flour
  •  50 grams of roasted rice flour
  •  20 grams of tapioca flour
  •  45 grams of sugar
  •  180 ml thick coconut milk
  •  15 ml vegetable oil
How to make stuffing:
  1. Clean and dice the taro.
  2. Steam the taro until it cooks for about 30 minutes.
  3. Remove the taro and crush it until smooth.
  4. Add sugar, salt, and vegetable oil and mix well until it forms a paste.
  5. Then slowly add coconut milk until the texture of the dough is soft, adjust to the texture of the dough so it may need less or more dough.
  6. Put the dough in the cooler while making the outer layer for the cake wrap.
How to make the outer layer/wrap:
  1. Mix glutinous rice flour, rice flour, tapioca flour, and sugar into a baking dish.
  2. Slowly pour in the vegetable oil and coconut milk while stirring, making sure there are no lumps left.
  3. Steam the dough for about 30 minutes until it becomes slightly transparent.
  4. Remove the dough from the pan and stir again for a few minutes until the mixture is shiny and smooth.
  5. Transfer the dough to a plate and cover it with plastic.  Knead for a few minutes until the surface becomes oily.
  6. 6Form dough into discs or flats and refrigerate for at least two hours before making snow crust mooncakes.
How to shape moon cake:
  1. Make small balls from the stuffing dough.
  2. Sprinkle with roasted rice flour in the moon cake mold.
  3. Wrap the taro filling with the dough wrapper and close it tightly to make an oval shape.  Don't forget to sprinkle the bottom of the mooncakes with toasted rice flour.
  4. Press the moon cake mold to form the moon cake.  Remove from the mold carefully.  If any side of the mooncake is too sticky, brush it with toasted rice flour.
  5. Bake the mooncakes for about 5-10 minutes at a temperature of about 170° Celsius.

4. Fried Taro Stuff (Woo Kok)

Fried taro stuff
fried taro/whattocooktoday.com

Filling Material:

  •  180 grams of chicken
  •  25 grams of shiitake mushrooms
  •  5 cloves of garlic
  •  5 cloves of red onion
  •  1 tbsp cooking oil
  •  1 tsp chili powder
  •  1 tsp sugar
  •  1 tsp soy sauce
  •  1 tsp mushroom sauce
  •  1 tbsp sesame oil
  •  2 tsp cornstarch (dissolved in 2 tbsp water)
Wrapping Material:
  •  70 grams of taro
  •  1 tbsp sugar
  •  1/2 tsp salt
  •  130 grams of wheat flour
  •  200 ml coconut oil
How to make stuffing:
  1. Sauté the shallots and onion using a little oil in a frying pan until fragrant.
  2. Add the chicken meat, stir and let stand until the chicken turns a slightly paler color.
  3. Add mushrooms, sesame oil, chili powder, sugar, soy sauce, and mushroom sauce.  Stir and taste correction.
  4. Finally, add the cornstarch that has been thawed first and stir until thickened.  Remove the filling and let it cool.
How to make wrapping:
  1. Clean the taro and cut it into cubes.
  2. Steam the taro for about 15 minutes, remove and puree.
  3. Put the wheat flour in another bowl and add water until it forms a dough.
  4. The wheat dough is then added to the mashed taro.
  5. Knead the dough evenly with a very thick, soft, and shiny texture.
  6. Let the dough rest in the refrigerator for about 1 hour.
  1. Make small balls from the dough pack.
  2. Flatten a small circle then add the stuffing.
  3. Wrap the filling to form a long circle or oval.
  4. Enter the dough that has been formed and let stand in the refrigerator for 30 minutes.
  5. Fry the dough with the deep-frying method.

+1. Taiwanese Taro and Sweet Potato Balls

Taro and sweet potato balls
sweet taro balls/onehappybite.com

  •  200 grams of taro
  •  200 grams of purple sweet potato
  •  200 grams of yellow sweet potato
  •  230 grams of tapioca flour
  •  1 tsp sugar
  •  5 tbsp brown sugar
  •  5 tbsp water
  •  3 segments of ginger
  •  Grass Jelly
How to make:
  1. Clean the sweet potato and taro then steam for about 20 minutes until both are soft textured.
  2. Separate purple sweet potato, yellow sweet potato, and taro into different containers.
  3. Each adds 80 grams of tapioca for sweet potatoes and 70 grams for taro.  Don't forget to add sugar to the taro dough.
  4. Mix the three doughs evenly and then shape them into oval balls.
  5. Sprinkle all the sweet potato balls and galas with tapioca flour so they don't stick.
  6. Cook the water until it boils then add the sweet potato balls and taro for about 5 minutes.
  7. Remove and let the sweet potato and taro balls sit in cold water.
  8. Make ginger syrup by cooking 3 segments of ginger, brown sugar, and 5 tablespoons of water until the brown sugar melts and slightly thickens.
  9. Serve the sweet potato and taro balls by putting ice cubes into the bottom of the bowl, then add the sweet potato and taro balls along with grass jelly if desired, and finally add the ginger syrup.  Taro balls and sweet potatoes are ready to be served.
So, those are the four Chinese-style taro cake recipes that will spoil your tongue.  Besides being easy, you can also get the ingredients at various supermarkets at affordable prices.

On the other hand, you can also look at the nutritional value contained in taro such as fiber, magnesium, vitamin E, potassium, and many others.  So, don't miss this one recipe, OK!

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