Sweet taro cake is a soft sponge or chiffon cake filled with mashed taro and whipped cream. Taro has a mild, nutty sweetness and a creamy texture when cooked, and its pale lavender color makes the cake look pretty without much decoration.
Sweet taro cake vs savory taro cake
Search results mix two different dishes. The dim sum dish called taro cake (wu tau gou in Cantonese) is a savory steamed and pan-fried cake with rice flour, taro and often Chinese sausage and dried shrimp. This article is about the sweet, dessert-style version: a Western-style sponge with taro paste.
What is sweet taro?
Taro is a starchy root vegetable used across Asia and the Pacific. It is not the same as sweet potato, although the two are sometimes used in similar desserts (see our sweet potato ball dessert). “Sweet taro” usually means taro that has been cooked and sweetened, as in taro paste, taro milk tea or taro fillings. It has a mild, slightly nutty taste, often compared to vanilla and chestnut.
Prepare taro safely
Raw taro contains compounds that can irritate the skin and mouth. Many cooks wear gloves when peeling, or rub hands with a little oil, and always cook taro thoroughly before eating. Never eat it raw. If you notice an itchy feeling on your hands, rinse with water.
How long to boil or steam taro
Time depends on cube size. As a rough guide, small cubes steam in about 20 minutes and boil in about 15 to 25 minutes. They are done when a fork slides in with no resistance. Large pieces take longer. Cook until completely soft, because undercooked taro tastes starchy and may leave the throat feeling scratchy.
Taro paste
Makes enough for one cake with leftovers.
- 300 g taro, peeled and cut into small cubes
- 40 g (3 tablespoons) sugar, or to taste
- 100 ml hot milk or coconut milk
- 20 g (1 tablespoon) condensed milk (optional)
- 1 tablespoon butter or coconut oil (optional)
Steam the taro until very soft. While still warm, mash with the sugar, hot milk, condensed milk and butter until smooth, or leave a few small pieces for texture. Taste and add more sugar if needed. For a purple tint, some bakers add a small amount of purple sweet potato powder or a drop of violet coloring.
Taro chiffon cake with taro cream
This makes a small cake of two or three layers in a 20 cm (8 inch) square pan, cut into rounds or squares. If you like a soft whipped-egg sponge, our Taiwan sponge cake is a good one to compare.
Chiffon base
- 4 large eggs, separated
- 40 ml neutral oil
- 45 ml milk
- 45 g cake flour
- 15 g cornstarch
- 50 g sugar, divided
- A few drops of lemon juice
Taro cream
- 180 g heavy cream
- 15 g sugar
- Half of the taro paste, cooled
Method
- Heat the oven to 160°C (320°F) and line the pan with parchment.
- Whisk the yolks with the oil and milk. Sift in the flour and cornstarch and mix until smooth.
- Whip the whites with lemon juice, adding the sugar gradually, until stiff, glossy peaks form.
- Fold the meringue into the yolk batter in three additions.
- Pour into the pan and bake for about 25 to 30 minutes, until golden and springy. Ovens vary, so check early.
- Cool completely, then cut into two or three layers of equal size.
- Whip the cream with the sugar to medium peaks and fold in half of the cooled taro paste.
- Spread plain taro paste on the first layer, add a layer of taro cream, and repeat. Cover the outside with taro cream.
- Chill for at least 30 minutes before slicing.
Tips
- Cool the paste fully before folding it into whipped cream, or the cream will deflate.
- Push the taro through a sieve for a very smooth filling.
- Taro varies in sweetness and starchiness, so adjust sugar and milk to taste.
- If you want a lighter option, use less sugar and cream, but we would not describe any layered cake with cream as low calorie.
Other ways to use taro paste
- Filling for steamed buns, mochi or pastries
- A swirl in milkshakes or milk tea
- A spread between sponge layers or on toast
- Spooned over ice cream or whipped cream as a simple dessert
You can also try it in Malaysian-style pandan chiffon by filling the finished cake with taro cream.
Storage
Store the finished cake in the refrigerator, covered, because it contains whipped cream. It is best within about 2 days. Plain taro paste keeps in an airtight container in the refrigerator for a few days, and it can be frozen in portions.
FAQ
What is sweet taro?
Cooked taro that is sweetened, usually mashed into a paste for desserts and drinks.
What is the healthiest cake to eat for weight loss?
No cake is a weight-loss food. A smaller portion of any cake fits into a balanced diet for most people, and if you have specific health goals, a registered dietitian or doctor can give personalized advice.
How long should you boil taro?
Usually about 15 to 25 minutes for small cubes, until completely tender when pierced.
What to do with taro paste?
Use it as a cake filling, in drinks, in buns and mochi, or on its own with cream.