Steamed taro cake

Instructions

1. Step 1

   Peel 500 g taro, rinse off the slippery sap, cut it into pieces about two centimeters thick and steam over high heat for about 20 minutes. Steaming instead of boiling keeps the taro from getting waterlogged, so it stays nutty and dense. It's done when a chopstick slides all the way through easily and the edges of the pieces are slightly crumbly.

   Suggested time: about 20 minutes.

   Mark step 1 as done

2. Step 2

   Put the still-warm taro in a blender with 300 g coconut milk, 60 g water, 150 g granulated sugar and a pinch salt and blend until smooth. Pour it into a bowl, sift in 120 g rice flour and 60 g tapioca starch and stir well. Blending while the taro is warm makes the mixture smooth and dissolves the sugar completely. The batter is ready when it's as thick as a thin porridge, evenly colored and free of dry lumps.

   Mark step 2 as done

3. Step 3

   Brush a thin layer of to taste vegetable oil over the bottom and sides of a 20 cm round pan, bring the steamer to a boil and wrap a towel around the lid. The oil helps the cake release easily, and the towel stops condensation from dripping and pitting the top. The pan is ready when it's evenly glossy and the steamer is billowing steam.

   Mark step 3 as done

4. Step 4

   Pour the batter into the pan, smooth the top, set it in the steamer basket and steam over medium heat for about 40 to 45 minutes. Medium heat cooks the cake slowly from the outside in without cracking the top. It's done when the top turns a glossy grayish purple and a skewer inserted in the center comes out free of wet batter.

   Suggested time: about 45 minutes.

   Mark step 4 as done

5. Step 5

   Lift out the pan and let the cake cool completely at room temperature for about two hours before unmolding. The cake only sets once fully cool, so the pieces cut cleanly without sticking to the knife. It's ready when it feels cool to the touch, springs back gently when pressed and pulls away from the sides of the pan easily.

   Suggested time: about 120 minutes.

   Mark step 5 as done

6. Step 6

   Mix 8 g tapioca starch with a spoonful of water and put it in a saucepan with 200 g coconut milk, 20 g granulated sugar and a pinch salt. Stir over low heat for about 4 minutes, until it just starts to simmer, then turn off the heat. Gentle heat keeps the coconut milk from splitting so it stays white and smooth. The sauce is ready when it's lightly thickened and coats the back of a spoon in a thin layer.

   Suggested time: about 4 minutes. Low heat.

   Mark step 6 as done

7. Step 7

   Use an oiled knife to cut the cake into bite-sized pieces, arrange them on a plate, drizzle with the coconut sauce and sprinkle with 10 g toasted white sesame seeds. An oiled knife cuts cleanly and keeps the cake from tearing. The cake is ready when every piece has a smooth, evenly colored cut side and the coconut sauce runs gently down the edges.

   Mark step 7 as done