Taro Cake from Chiva Som

13 Jan

This Chiva Som dessert uses Taro root. What’s a Taro you may ask?  It’s a plant common to Thailand often the root is shredded and stir fried tempura style and served as a vegetable.  But it also makes a delicious cake as you’ll see below.  Did you know Taro Root is also a substitute for potatoes?  I wonder how potatoes would be in this recipe?  Hmmmm

Ingredients
500 ml (18 fl oz/2 ½ cups) coconut milk
350 g (12 oz) grated palm sugar
150 g (5 ½ oz) taro, peeled, cubed and streamed for 15-20 minutes
35 g (1 ½ oz) rice flour
10 egg whites
3 whole eggs

Taro Cake

Method
Mix all ingredients by hand using a shredded banana or pandan leaf. Strain, and pour the mixture into a square baking dish, or into separate ramekin dishes. Place on a deep baking tray in 2.5 cm (1 inch) water. Place the bain-marie in the oven and bake at 145°C (300°F) for 20 minutes or until the cake is cooked. Leave to cool and cut cake as desired.

Nutrients Per Piece
428.32 cal
Protein 8.88 g
Carbohydrate 53.07 g
Fat 19.81 g

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