Taro Layered Cake
Yam layer cake is made with fresh coconut milk and taro, no artificial flavour or colour are added.
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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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Nutrition (per serving)
Calories: 330kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 232mgPotassium: 257mgFiber: 1gSugar: 26gVitamin A: 520IUVitamin C: 1mgCalcium: 63mgIron: 2mg
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