Ingredients
150g rice flour
40g tapioca flour (can substitute with cornflour)
120g sugar
1 cup water
1 teaspoon rose water (substitute with vanilla)
150g taro, peeled and grated
120g dessicated coconut for topping
30g dessicated coconut, mixed with ½ teaspoon salt
Method
Grease a 23cm cake pan. Set aside.
Mix first 4 ingredients together until well incorporated. Stir until sugar is dissolved. Add rose water or vanilla.
Mix in grated taro and coconut until combined. Fill cake pan with this mixture, topped with dessicated coconut topping. Steam for 30 minutes. Serve at room temperature or warm.
Taro: Cautionary Note
My father NEVER allowed taro into our household. His reasoning was that some people had a risk of allergy to it and the consequences could be serious from severe rash both external and internal. The latter could cause swelling of the throat thus blocked airways. Because I enjoy taro, I later found out that raw (uncooked) taro can be toxic. It causes nausea and vomiting and skin rash. Therefore, it is important that taro be cooked thoroughly. I steam it first no matter what I am going to make with it.
Author
Duang Tengtrirat
Research