Yam layer cake is made with fresh coconut milk and taro, no artificial flavour or colour are added. Some purple sweet potato is added into the taro layer, it gives the yam layer cake a natural purple colour and makes the colour of the cake more outstanding too.
CHINESE VERSION: 芋泥千层蛋糕-无添加人造香精或色素
Taro Layer Cake (Yam Layer Cake)-No Artificial Flavouring or Colouring | MyKitchen101en
1 pc 9-inch round Vanilla sponge cake (Please refer recipe: Vanilla Sponge Cake)
Ingredients for taro layer:
- 225 g taro (diced)
- 35 g purple sweet potato (diced)
- 4-5 pcs pandan leaves
- 400 g + 400 g plain water
- 400 g thick coconut milk
- 105 g mung bean/green bean starch
- ¾ tsp salt
- 190 g sugar
- 3 ½ tsps (10 g) agar-agar powder
Directions:
1 Slice sponge cake into 3 layers using serrated knife, each about 1-cm thick (cover to prevent from drying).
2 Steam taro and purple sweet potato with pandan leaves for 20 minutes, until very soft.
3 Add 400 g of plain water to steamed taro and purple sweet potato, blend until smooth.
4 Combine thick coconut milk, mung bean starch and taro mixture, mix well, then strain into a thick base cooking pot (to prevent from burning).
5 Combine another 400 g of water, salt, sugar and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar has melted.
6 Add agar-agar mixture to taro mixture gradually while stirring. Cook mixture over medium heat until slightly thickened (about 2.5 minutes) , off the heat and continue to stir until smooth. Dip cooking pot in hot water and put on the lid (to prevent mixture from setting).
7 Rinse 9-inch/23-cm round baking pan with water, drain-off excess water (to help in unmoulding).
8 Pour 350 g of taro layer mixture into baking pan, swirl to coat the sides, put in 1 slice of cake, set aside for 4 minutes to allow taro layer to slightly set.
Pour 320 g of taro layer mixture over 1st slice of cake, top with 2nd slice of cake, set aside for 3 minutes until slightly set.
Pour another 320 g of taro layer mixture over 2nd slice of cake, top with 3rd slice of cake, set aside for 3 minutes until slightly set.
9 Pour 550 g of taro layer mixture over 3rd slice of cake and into the gap between the cake and baking pan, set aside until cooled.
10 When cooled, loosen the cake sides from baking pan with plastic knife.
11 Cover the baking pan, keep refrigerated for 5-6 hours or overnight until completely set.
12 Unmould and cut with plastic knife into slices.
Taro Layered Cake
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Ingredients
- 1 pc 9-inch round Vanilla sponge cake Please refer recipe: Vanilla Sponge Cake
Ingredients for taro layer:
- 225 g taro diced
- 35 g purple sweet potato diced
- 4-5 pcs pandan leaves
- 800 g plain water 400 g+ 400 g
- 400 g thick coconut milk
- 105 g mung bean/green bean starch
- ¾ tsp salt
- 190 g sugar
- 3 ½ tsps agar-agar powder 10 g
Instructions
- Slice sponge cake into 3 layers using serrated knife, each about 1-cm thick (cover to prevent from drying).
- Steam taro and purple sweet potato with pandan leaves for 20 minutes, until very soft.
- Add 400 g of plain water to steamed taro and purple sweet potato, blend until smooth.
- Combine thick coconut milk, mung bean starch and taro mixture, mix well, then strain into a thick base cooking pot (to prevent from burning).
- Combine another 400 g of water, salt, sugar and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar has melted.
- Add agar-agar mixture to taro mixture gradually while stirring. Cook mixture over medium heat until slightly thickened (about 2.5 minutes) , off the heat and continue to stir until smooth. Dip cooking pot in hot water and put on the lid (to prevent mixture from setting).
- Rinse 9-inch/23-cm round baking pan with water, drain-off excess water (to help in unmoulding).
- Pour 350 g of taro layer mixture into baking pan, swirl to coat the sides, put in 1 slice of cake, set aside for 4 minutes to allow taro layer to slightly set.
- Pour 320 g of taro layer mixture over 1st slice of cake, top with 2nd slice of cake, set aside for 3 minutes until slightly set. Repeat the same for the 3rd slice of cake.
- Pour 550 g of taro layer mixture over 3rd slice of cake and into the gap between the cake and baking pan, set aside until cooled.
- When cooled, loosen the cake sides from baking pan with plastic knife.
- Cover the baking pan, keep refrigerated for 5-6 hours or overnight until completely set.
- Unmould and cut with plastic knife into slices.
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I tried making this cake yesterday. Couldn’t release the cake from the baking pan without destroying it. How did you make the cake slip out so easily when turning it onto a plate?
I use 9-inch mould for both. The 9-inch mould I use is slightly bigger on the top and smaller at the bottom, they are stackable, you can buy from supermarket.
Very nice lovely colour!!! I can imagine how delicious it is tqvm for sharing your wonderful recipe
Good job keep it up dear
Thank you very much for ur recipes… If 6 or 7 ins round tin… What’s the ingredients Thank you
You may try using 50% of the ingredients.
Yam Layered cake ❤️❤️ very nice delicious yummy yummy so beautiful ❤️❤️
Can i use corn starch instead of mung bean starch?
You may use Hoen Kwee flour, not sure about cornstarch, you may try.
What size of tray to bake the cake and tray size to do the custard?
Both use 9-inch round baking pan.