No-Bake Taro Tofu Cake
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No-Bake Taro Tofu Cake

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Level

easy

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Cooking

30 min

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Preparation

120 min

Ingredients

Servings

6
Unsalted Pistachios
100 g
Pure Maple Syrup
2 tbsp
Soft Medjool Dates (pitted)
5
Bottom cake layer
Taro (also known as yam, peeled and cut into bite-sized pieces)
200 g
Coconut Cream
100 ml
Silken Tofu
150 g
Agar-Agar Powder
5 g
Stevia Sweetener
35 g
Top cake layer
Taro (peeled and cut into bite-sized pieces)
200 g
Purple Sweet Potatoes (peeled and cut into bite-sized pieces)
200 g
Coconut Cream
100 ml
Silken Tofu
150 g
Agar-Agar Powder
5 g
Stevia Sweetener
120 g
Piping cream
Purple Sweet Potatoes
100 g
Taro
100 g
Coconut Cream
100 ml

How to cook

Prepare the cake base

  • Combine the soft medjool dates, unsalted pistachios, and maple syrup in a food processor. Blend until it becomes sticky and crumbly.
  • Transfer the mixture into a lined cake pan with a removable base. Press it down to form a flat crust, then place the cake pan in the freezer for 30 mins so the base can harden.

Prepare the bottom cake layer

  • Blitz silken tofu in the food processor until smooth and creamy, like a thick yoghurt.
  • Steam taro with the stevia sweetener for about 15 - 20 mins. Once softened, transfer them to a bowl and use a fork. Mash until it resembles a smooth paste.
  • Blend steamed taro with the coconut cream.
  • Combine the blended silken tofu, agar-agar powder, stevia sweetener and steamed taro coconut cream in a pot. Simmer over low heat for 10 - 15 mins, stirring occasionally to break up any clumps.
  • Remove the pot from heat, then pour the mixture over the cooled base in the cake pan.
  • Tap the cake gently against the worktop to remove any air bubbles. Make the layer even by leveling it with a spatula or the back of a spoon.

Prepare the top cake layer

  • Blend steamed taro with the coconut cream.
  • Steam the purple sweet potatoes for 15-20 mins. Mash, then combine with the blended silken tofu, agar-agar powder, stevia sweetener and steamed taro coconut cream in a pot.
  • Bring the mixture to a simmer over low heat for 10 - 15 mins, stirring occasionally to break up any clumps.
  • Remove the pot from heat, then pour the mixture over the bottom layer in the cake pan.
  • Tap the cake gently against the worktop to remove any air bubbles. Make this layer even as well by leveling it with a spatula or the back of a spoon.
  • Cover the cake with cling wrap to chill in the fridge for 3-4 hrs, or until it is sufficiently firm.

Cool down the cake's layers and decorate to serve!

  • Cover the cake with cling wrap to chill in the fridge for 3 - 4 hrs, or until it is sufficiently firm.
  • Blend the purple sweet potatoes, taro, and coconut cream until smooth.Add this mixture into a piping bag.
  • Place the cake pan on a tall glass and unlock or loosen the cake pan ring. Slide it downwards slowly; once this is done, transfer the cake onto a serving plate and pipe the cake with the purple sweet potato and taro coconut cream!
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