How to make soft and fragrant steamed taro cake with coconut milk that everyone loves

How to make steamed taro cake with coconut milk

• 1

  Preparing the ingredients

  After buying taro, peel off the skin, soak it in diluted salt water for about 10 minutes, then rinse thoroughly with water several times and cut into thin slices.

  Tips for cleaning taro without itchiness

  • When buying the tuber, you should not wash it beforehand but keep it whole and use dry hands to peel the taro and soak it in diluted salt water immediately after peeling to remove the substances that cause itchiness.
  • Another way is to use nylon gloves or fabric gloves to limit contact with the itchy substances. However, with this method, it can be difficult to hold firmly and will take more time to peel.
  • Another method is to wrap the taro with aluminum foil and put it in the oven for about 2 – 3 minutes to let the sap flow out.

  Wash the pandan leaves briefly, then discard any damaged or wilted leaves. After that, rinse again with water several times and let them drain.

  

  
• 2

  Mixing the purple mixture

  Place a pan on the stove, turn on high heat to quickly heat the pan, then add the butterfly pea leaves and 300ml of filtered water, and cook for about 5 minutes. After that, strain and discard the leaves, keeping the water.

  Add to a large bowl in turn 150gr of rice flour, 50gr of tapioca flour, 120gr of sugar, 1/2 teaspoon of salt, the butterfly pea water, stir well, then add 200ml of coconut milk, and continue to stir until the ingredients are well combined.

  Finally, add the prepared taro, and gently stir to let the taro absorb the flavor.

  

  

  

  
• 3

  Steaming the purple mixture

  Prepare a steamer and place the bowl of purple taro mixture inside, steam for about 40 minutes, to ensure the mixture is evenly cooked.

  
• 4

  Mix the white mixture

  Put into a separate bowl in turn 35gr rice flour, 25gr tapioca flour, 25gr sugar, 130ml coconut milk, stir well until the mixture is dissolved.

  

  
• 5

  Steam the white mixture

  When the purple layer is cooked, open the lid and gradually add this white mixture and steam for about 15 minutes, so that the white mixture is evenly cooked.

  

  
• 6

  Completion

  After steaming time is over, use a toothpick to lightly poke through the cake surface, if you see the cake sticking to the toothpick, close the lid and steam for another 5 – 10 minutes. If the cake is no longer sticking, take it out and turn off the heat.

  Place the cake on a plate and cut into triangular shapes, then drizzle a little coconut milk on top. The dish is now complete.

  

  
• 7

  Final Product

  The steamed taro cake with coconut milk is now complete. With its beautiful colors, the two tones are distinctly separated, and there is a hint of the fragrant aroma of coconut milk. It has a rich, soft texture with a slight chewiness from the thin slices of taro, making it very appealing.