25+ Delicious Chinese New Year Taro Cake Recipes for This Season

Chinese New Year is a time for family gatherings, delicious feasts, and honoring age-old traditions.

One of the most beloved dishes that grace the tables during this festive season is taro cake.

Known for its soft and chewy texture, the taro cake is a deliciously comforting dish that brings a sense of warmth and celebration.

Often steamed and then pan-fried to golden perfection, it’s a staple during Chinese New Year celebrations.

This blog post is dedicated to showcasing over 25 unique taro cake recipes that combine traditional flavors with modern twists.

From savory versions packed with shrimp, bacon, and mushrooms, to sweet options featuring pineapple, sweet potatoes, and cinnamon, these recipes will not only elevate your Chinese New Year menu but will also impress your guests with a delightful array of flavors and textures.

Whether you’re new to cooking or a seasoned pro, there’s something for everyone in this collection of taro cake recipes.

Get ready to dive into a world of culinary creativity and bring some excitement to your New Year’s celebrations!

25+ Delicious Chinese New Year Taro Cake Recipes for This Season

Whether you’re serving the traditional taro cake or adding your own twist with ingredients like shrimp, bacon, or pineapple, these 25+ recipes will ensure your Chinese New Year celebration is filled with flavor and fun.

Taro cakes are more than just a dish; they represent prosperity, good fortune, and the spirit of togetherness.

As you try these recipes, you’re not just making food — you’re continuing a beautiful tradition that has been passed down through generations.

Enjoy experimenting with these recipes, share them with your loved ones, and savor the joy that comes with good food and great company.

Classic Chinese New Year Taro Cake (芋头糕)

Taro cake, or “芋头糕” (Yùtóu gāo), is a traditional dish often enjoyed during Chinese New Year. This savory cake is made from grated taro, rice flour, and a mix of seasonings, offering a soft, chewy texture with a savory, aromatic flavor. The cake is often steamed, then pan-fried to create a crispy exterior, adding layers of flavor. It’s an essential dish for festive gatherings, symbolizing prosperity and good luck.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon sugar
• 2 tablespoons dried shrimp (soaked and chopped)
• 3 shiitake mushrooms (soaked and diced)
• 1/4 cup Chinese sausage (sliced)
• 1 tablespoon vegetable oil
• 2 cups water or chicken broth
• 2 tablespoons soy sauce
• 1/4 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, and set it aside. In a separate bowl, mix the rice flour, all-purpose flour, salt, white pepper, and sugar together.
2. Heat a pan over medium heat and add vegetable oil. Sauté the dried shrimp, mushrooms, and Chinese sausage until fragrant and slightly crispy, around 3 minutes.
3. In a large mixing bowl, combine the grated taro, sautéed ingredients, and flour mixture. Add water or chicken broth gradually, stirring to form a thick batter.
4. Stir in soy sauce and sesame oil, then transfer the mixture into a greased steaming pan or dish.
5. Steam the mixture for 30–40 minutes, or until it becomes firm and the surface is smooth.
6. Once the taro cake is cool enough to handle, cut it into bite-sized pieces.
7. For an added crispy texture, heat some oil in a pan and pan-fry the taro cake pieces until golden brown on both sides.
8. Garnish with fresh cilantro and serve hot.

This classic taro cake recipe perfectly balances savory flavors with the earthy sweetness of taro. Steaming the cake gives it a soft and smooth texture, while pan-frying enhances the dish with a satisfying crunch. The use of dried shrimp, mushrooms, and Chinese sausage not only adds flavor depth but also embodies the celebratory spirit of Chinese New Year, making it a must-have dish for the festivities. Whether served as a snack or a side dish, this taro cake will be enjoyed by all.

Vegan Chinese New Year Taro Cake

For those following a plant-based diet, this vegan version of Chinese New Year taro cake provides all the same rich flavors and textures without any animal products. The key to this recipe lies in substituting traditional meat ingredients with flavorful plant-based options like mushrooms and tofu, ensuring that the dish is still savory and festive. This taro cake offers a soft, chewy texture and is perfect for celebrations with vegan or vegetarian guests.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 2 tablespoons shiitake mushrooms (soaked and chopped)
• 1/4 cup firm tofu (crumbled)
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 cup green onions (chopped)
• 2 tablespoons vegetable oil

Instructions:

1. Begin by peeling and grating the taro. Set it aside to drain excess moisture.
2. In a bowl, combine rice flour, tapioca flour, salt, white pepper, and sugar. Stir well to mix.
3. Sauté the shiitake mushrooms and crumbled tofu in vegetable oil until golden and fragrant. Set aside.
4. In a large bowl, mix the grated taro, sautéed tofu and mushrooms, and the dry ingredients. Gradually pour in vegetable broth and soy sauce, stirring until the mixture thickens into a batter.
5. Steam the batter in a greased pan for 30–40 minutes, or until the cake becomes firm and holds its shape.
6. Once steamed, remove the cake and allow it to cool slightly. Cut into bite-sized pieces.
7. To pan-fry, heat vegetable oil in a frying pan and cook the pieces until crispy and golden on both sides.
8. Garnish with chopped green onions and serve hot.

This vegan taro cake is a delightful plant-based twist on the classic Chinese New Year dish. The use of tofu and mushrooms provides the savory umami flavor typically found in the traditional version, while the taro maintains its signature soft and chewy texture. By steaming and pan-frying, this recipe achieves the perfect balance of tenderness and crispiness, making it an excellent option for vegan and non-vegan guests alike. It’s a perfect addition to any celebratory meal, offering a flavor-packed experience that’s both festive and inclusive.

Sweet and Savory Taro Cake with Coconut Milk

For a unique twist on the traditional taro cake, this recipe incorporates coconut milk to add richness and sweetness, balancing the savory elements of the dish. The creamy coconut flavor pairs wonderfully with the earthy taste of taro, making it a delightful variation for those who enjoy a touch of sweetness in their savory dishes. This taro cake is not only a treat for the taste buds but also a feast for the eyes with its golden crust.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons sugar
• 1/4 cup dried shrimp (soaked and chopped)
• 3 shiitake mushrooms (soaked and diced)
• 1 tablespoon vegetable oil
• 2 cups water or vegetable broth
• 1 tablespoon soy sauce
• 1/4 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro. Set aside to drain excess moisture.
2. In a mixing bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan, and sauté the dried shrimp and shiitake mushrooms until fragrant and slightly crispy.
4. In a large mixing bowl, combine the grated taro, sautéed shrimp and mushrooms, and the dry flour mixture. Slowly add in coconut milk and vegetable broth, stirring until the batter becomes thick but smooth.
5. Stir in soy sauce and sesame oil for added depth of flavor.
6. Transfer the mixture into a greased steaming pan, and steam for 35–40 minutes until firm and smooth.
7. Once steamed, allow the taro cake to cool and then cut it into bite-sized pieces.
8. Pan-fry the pieces in hot oil until golden and crispy on both sides.
9. Garnish with fresh cilantro and serve immediately.

This sweet and savory taro cake with coconut milk brings an innovative and rich flavor profile to the table, making it a standout dish for any occasion. The addition of coconut milk gives the taro cake a silky smooth texture and a subtle sweetness that complements the savory dried shrimp and mushrooms. The crispy exterior, achieved by pan-frying, provides a satisfying contrast to the soft interior. It’s a perfect dish for those seeking a more indulgent version of the traditional Chinese New Year taro cake, adding a touch of sweetness that makes it uniquely memorable.

Spicy Taro Cake with Chili and Garlic

For those who enjoy a bit of heat, this spicy taro cake recipe infuses the traditional dish with chili and garlic, creating a bold and flavorful twist. The combination of spicy chili and savory garlic complements the soft, chewy texture of the taro, while the crispy pan-fried crust adds an irresistible crunch. This vibrant variation of taro cake brings a kick of heat to your Chinese New Year celebrations, making it perfect for spice lovers.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons sugar
• 2 tablespoons dried shrimp (soaked and chopped)
• 1/4 cup Chinese sausage (sliced)
• 4 cloves garlic (minced)
• 2 fresh red chilies (sliced)
• 1 tablespoon vegetable oil
• 2 cups water or chicken broth
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, set it aside to drain any excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the garlic and chili slices until fragrant and slightly golden, about 2 minutes.
4. Add the dried shrimp and Chinese sausage to the pan, cooking for another 3 minutes until crispy.
5. In a large bowl, combine the grated taro, sautéed ingredients, and the dry flour mixture. Gradually add water or chicken broth, stirring to form a thick batter.
6. Stir in soy sauce and sesame oil.
7. Transfer the mixture into a greased steaming pan, steam for 30–40 minutes until firm.
8. After steaming, allow the taro cake to cool slightly and cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden brown and crispy on both sides.
10. Garnish with fresh cilantro and serve.

This spicy taro cake recipe delivers a flavorful punch, thanks to the combination of garlic, chili, and savory ingredients like dried shrimp and Chinese sausage. The crispy exterior and the chewy, slightly spicy interior make this dish a standout at any Chinese New Year celebration. The heat from the chili provides a perfect contrast to the earthy sweetness of the taro, offering a bold alternative for those looking for a more exciting, spicy take on the classic recipe.

Savory Taro Cake with Bok Choy and Mushrooms

This savory taro cake incorporates fresh bok choy and earthy mushrooms, bringing a hearty, vegetable-forward twist to the traditional dish. The bok choy adds a light, crunchy element, while the mushrooms provide deep umami flavor, making the cake rich and satisfying. This version is perfect for those looking for a more vegetable-centric option for their Chinese New Year celebrations, while still retaining the soft and chewy texture that makes taro cake so beloved.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons sugar
• 1/4 cup dried shiitake mushrooms (soaked and chopped)
• 1/2 cup fresh bok choy (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Fresh green onions for garnish

Instructions:

1. Peel and grate the taro, then set it aside to drain any excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the soaked shiitake mushrooms for about 3–4 minutes until fragrant. Add chopped bok choy and stir-fry until tender, about 2 minutes.
4. In a large mixing bowl, combine the grated taro, sautéed mushrooms and bok choy, and the dry ingredients. Gradually add vegetable broth to form a thick batter.
5. Stir in soy sauce and sesame oil for added flavor.
6. Transfer the mixture into a greased steaming pan, steam for 30–40 minutes until firm.
7. Once steamed, let the taro cake cool slightly, then cut it into bite-sized pieces.
8. Pan-fry the pieces in hot oil until golden and crispy on both sides.
9. Garnish with fresh green onions and serve hot.

This savory taro cake with bok choy and mushrooms provides a fresh and healthy take on the traditional recipe. The bok choy adds a nice crunch, while the mushrooms bring an earthy depth to the dish. Steamed and then pan-fried, the cake retains its soft interior and crispy outer layer, making for a delightful bite. This vegetable-forward version is not only a great addition to any meal but also an ideal choice for guests seeking a more wholesome, nutritious option during the festive season.

Crispy Taro Cake with Scallions and Soy Glaze

This recipe features a crispy exterior paired with a savory soy glaze that infuses each bite with rich umami flavor. The scallions add a burst of freshness, creating a perfect balance of textures and tastes. Ideal for those who enjoy a crispy, flavorful appetizer or snack, this taro cake recipe is perfect for Chinese New Year celebrations, offering a satisfying bite with every piece.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 2 tablespoons dried shrimp (soaked and chopped)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/4 cup green onions (chopped)
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar

Instructions:

1. Peel and grate the taro, setting it aside to drain any excess water.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Sauté the dried shrimp in a pan with vegetable oil for about 3 minutes until crispy and fragrant.
4. In a large mixing bowl, combine the grated taro, sautéed shrimp, and the dry ingredients. Add a little water to form a thick, smooth batter.
5. Stir in the soy sauce and sesame oil to enhance the savory flavor.
6. Transfer the batter into a greased steaming pan and steam for 30–40 minutes, or until firm.
7. Once steamed, cut the cake into bite-sized pieces and pan-fry the pieces in vegetable oil until golden and crispy on both sides.
8. While frying, mix honey and rice vinegar in a small bowl to create the soy glaze.
9. Drizzle the soy glaze over the fried taro cake pieces and sprinkle with chopped green onions.
10. Serve immediately, hot and crispy.

This crispy taro cake with scallions and soy glaze is a perfect example of balancing textures and flavors. The crispy exterior gives way to a soft, chewy interior, while the soy glaze brings a rich sweetness that complements the savory shrimp. The green onions add a fresh, aromatic touch, elevating the dish to a celebratory level. This recipe is a fantastic addition to your Chinese New Year spread, offering a flavorful and crispy treat that will keep guests coming back for more.

Taro Cake with Five-Spice and Chestnuts

This variation of the classic Chinese New Year taro cake adds a touch of warmth and richness through the inclusion of five-spice powder and chestnuts. The five-spice powder imparts an aromatic depth, while the chestnuts offer a soft, sweet contrast to the savory taro. This unique combination creates a hearty, flavorful cake that’s perfect for those seeking a more complex and indulgent version of the traditional dish.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 cup water or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 2 tablespoons dried shrimp (soaked and chopped)
• 1/4 cup Chinese sausage (sliced)
• 1/4 cup chestnuts (chopped)
• 1 teaspoon five-spice powder
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, then set aside to drain excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, sugar, and five-spice powder.
3. Heat vegetable oil in a pan and sauté the dried shrimp and Chinese sausage until fragrant, about 3 minutes.
4. Add the chopped chestnuts and sauté for an additional 2 minutes.
5. In a large mixing bowl, combine the grated taro, sautéed ingredients, and dry ingredients. Gradually add water or vegetable broth to form a thick batter.
6. Stir in soy sauce and sesame oil.
7. Transfer the mixture into a greased steaming pan, and steam for 30–40 minutes, or until firm.
8. Once steamed, allow the cake to cool, then cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh cilantro and serve hot.

The inclusion of five-spice powder and chestnuts makes this taro cake a rich, flavorful alternative to the traditional recipe. The five-spice adds a warm, aromatic complexity, while the chestnuts provide a sweet, nutty contrast to the savory ingredients. This variation is perfect for those looking to introduce new flavors into their Chinese New Year celebrations, offering a satisfying and indulgent dish that will impress guests with its unique combination of tastes.

Taro Cake with Pork Belly and Black Fungus

In this savory variation, tender pork belly and earthy black fungus are added to the traditional taro cake, creating a deeply flavorful and hearty dish. The pork belly provides richness, while the black fungus adds a mild, slightly chewy texture. The combination of these ingredients with the soft and chewy taro creates a savory taro cake that is sure to be a crowd favorite during Chinese New Year.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1/4 cup dried shiitake mushrooms (soaked and chopped)
• 1/2 cup pork belly (sliced thinly)
• 1/4 cup black fungus (soaked and chopped)
• 1 tablespoon vegetable oil
• 2 cups water or chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, then set it aside to drain excess moisture.
2. In a mixing bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the sliced pork belly until golden and crispy, about 4 minutes.
4. Add the soaked shiitake mushrooms and black fungus to the pan, sautéing for an additional 2 minutes.
5. In a large bowl, combine the grated taro, sautéed pork belly, mushrooms, black fungus, and the dry flour mixture. Gradually add water or chicken broth to form a thick batter.
6. Stir in soy sauce and sesame oil to enhance the flavor.
7. Transfer the mixture into a greased steaming pan, and steam for 30–40 minutes, or until the cake is firm.
8. Once steamed, allow it to cool slightly, then cut the cake into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh cilantro and serve hot.

This savory taro cake with pork belly and black fungus offers a rich and satisfying twist on the traditional recipe. The crispy pork belly adds a layer of indulgence, while the black fungus contributes an interesting texture that complements the soft taro. Steamed to perfection and then pan-fried for a crispy finish, this dish is sure to delight anyone looking for a hearty, flavorful taro cake. Perfect for a festive Chinese New Year feast, it will surely become a beloved addition to your table.

Sweet Taro Cake with Red Bean Paste

For a sweeter take on the traditional savory taro cake, this recipe introduces a delightful red bean paste filling. The sweet, creamy paste provides a delicious contrast to the earthy flavor of the taro, making it a unique and indulgent treat. This sweet taro cake variation is perfect for those who enjoy desserts with a subtle savory undertone and is a great option for a sweet ending to a Chinese New Year meal.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup sweetened red bean paste
• 1/2 cup coconut milk
• 2 tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• 2 cups water

Instructions:

1. Peel and grate the taro, then set it aside to drain excess moisture.
2. In a bowl, combine rice flour, salt, and sugar.
3. In a pan, heat vegetable oil and sauté the grated taro for about 5 minutes, until softened.
4. Add the coconut milk and vanilla extract, then cook for another 3 minutes to allow the flavors to meld.
5. In a separate bowl, mix the rice flour mixture with water to form a smooth batter.
6. Add the cooked taro mixture to the batter and stir until combined.
7. Transfer half of the taro batter into a greased steaming pan, then spoon the red bean paste onto the batter in the center, creating a thick layer of filling.
8. Pour the remaining taro batter over the red bean paste to cover it.
9. Steam the cake for about 30–40 minutes, until it becomes firm and sets completely.
10. Allow the cake to cool, then cut into slices or bite-sized pieces to serve.

This sweet taro cake with red bean paste offers a perfect balance of savory and sweet flavors. The creamy red bean paste provides a sweet, rich filling that contrasts wonderfully with the slightly savory and earthy taro. This variation is ideal for those who prefer a sweet treat during the festivities, offering a delightful dessert that’s both comforting and unique. It’s an excellent choice for Chinese New Year, adding variety to the spread and offering a sweet end to the celebratory meal.

Vegan Taro Cake with Lotus Root and Mushrooms

This vegan version of the classic taro cake is packed with earthy mushrooms and crispy lotus root, making it a flavorful and plant-based alternative. The taro provides the traditional soft, chewy texture, while the lotus root adds a satisfying crunch and the mushrooms enhance the umami flavor. It’s an excellent option for those following a vegan diet, yet it still delivers the rich, hearty flavors that are characteristic of Chinese New Year taro cakes.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1/4 cup shiitake mushrooms (soaked and chopped)
• 1/2 cup lotus root (peeled and sliced thinly)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup vegetable broth or water
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, then set it aside to drain any excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the shiitake mushrooms for about 3 minutes, until fragrant.
4. Add the sliced lotus root to the pan and cook for 4–5 minutes until lightly crispy.
5. In a large mixing bowl, combine the grated taro, sautéed mushrooms and lotus root, and the dry flour mixture. Gradually add vegetable broth or water to form a thick batter.
6. Stir in soy sauce and sesame oil for flavor.
7. Transfer the mixture into a greased steaming pan, and steam for 30–40 minutes, or until the cake has set.
8. Once steamed, allow the cake to cool slightly, then cut into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh cilantro and serve hot.

This vegan taro cake with lotus root and mushrooms is a delicious plant-based option for those who want to enjoy the flavors of Chinese New Year without animal products. The crunchy lotus root and savory mushrooms complement the soft taro beautifully, providing a variety of textures and flavors in every bite. It’s a great dish for vegans and non-vegans alike, offering a satisfying, wholesome dish that’s both flavorful and nutritious.

Taro Cake with Sweet Potato and Cinnamon

A delightful fusion of sweet and savory, this taro cake recipe features the earthy flavor of taro paired with the natural sweetness of sweet potato and a touch of cinnamon. The combination of these ingredients creates a unique taro cake that’s both comforting and flavorful, perfect for those who enjoy a slightly sweeter twist on traditional dishes. This cake is not only a great addition to your Chinese New Year celebrations but also a warm, homey dish that will appeal to both adults and children alike.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 medium sweet potato (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons dried coconut flakes (optional)
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Fresh mint or cilantro for garnish

Instructions:

1. Peel and grate both the taro and sweet potato. Set them aside to drain excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, sugar, and cinnamon.
3. Heat vegetable oil in a pan and sauté the grated taro and sweet potato for about 5 minutes, stirring occasionally until softened.
4. In a large bowl, combine the sautéed taro and sweet potato with the dry ingredients. Gradually add water to form a smooth batter.
5. Stir in soy sauce, sesame oil, and dried coconut flakes (if using).
6. Transfer the mixture into a greased steaming pan and steam for 30–40 minutes, until it becomes firm.
7. Once steamed, let the cake cool for a bit, then cut it into bite-sized pieces.
8. Pan-fry the pieces in hot oil until golden and crispy on both sides.
9. Garnish with fresh mint or cilantro before serving.

This taro cake with sweet potato and cinnamon is a creative twist that combines sweet and savory flavors. The natural sweetness of the sweet potato and the aromatic cinnamon complements the earthy taro, creating a warming and comforting dish. The soft, chewy interior and the crispy, golden exterior make it an irresistible treat, perfect for Chinese New Year. Its slightly sweet flavor makes it suitable for all ages, from children to adults, adding a delightful, new variation to your festive menu.

Taro Cake with Eggplant and Basil

This recipe puts a fresh spin on the classic taro cake by adding eggplant and basil, creating a unique, savory option that is full of flavor. The eggplant adds a velvety texture, while the basil infuses the cake with a fragrant, aromatic note. This variation is perfect for those who want to enjoy a more vegetable-forward dish while still keeping the traditional heartiness and chewiness of the taro cake.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1 small eggplant (peeled and diced)
• 1/4 cup fresh basil (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup vegetable broth or water
• Fresh basil leaves for garnish

Instructions:

1. Peel and grate the taro and set aside to drain any excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the diced eggplant until soft and slightly golden, about 5 minutes.
4. Add the chopped fresh basil to the pan and cook for an additional 2 minutes.
5. In a large bowl, combine the grated taro, sautéed eggplant and basil, and the dry ingredients. Gradually add vegetable broth or water to form a smooth, thick batter.
6. Stir in soy sauce and sesame oil for added flavor.
7. Transfer the mixture into a greased steaming pan and steam for 30–40 minutes, or until firm.
8. Once steamed, let the cake cool slightly, then cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh basil leaves before serving.

This taro cake with eggplant and basil is a refreshing take on the classic, combining savory eggplant with aromatic basil for a fragrant and flavorful experience. The eggplant adds a soft, tender texture to the cake, while the fresh basil brings a burst of flavor that brightens the entire dish. The crispy exterior and chewy interior provide a satisfying contrast, making this dish perfect for those seeking a unique, vegetable-centric option for their Chinese New Year celebrations.

Taro Cake with Shrimp and Peas

This savory taro cake is elevated with the addition of succulent shrimp and vibrant green peas, making it a delightful and colorful addition to your Chinese New Year feast. The shrimp adds a touch of sweetness, while the peas bring a burst of freshness that contrasts perfectly with the earthy taro. The cake’s crispy, golden crust and tender interior create a satisfying combination of textures that will leave everyone coming back for more.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1/2 cup cooked shrimp (peeled and chopped)
• 1/2 cup frozen peas (thawed)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Peel and grate the taro, then set it aside to drain excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the shrimp for 2-3 minutes until pink and cooked through.
4. Add the thawed peas and sauté for another 2 minutes, allowing the peas to soften slightly.
5. In a large mixing bowl, combine the grated taro, sautéed shrimp and peas, and the dry ingredients. Gradually add water or vegetable broth to form a thick batter.
6. Stir in soy sauce and sesame oil to enhance the flavor.
7. Transfer the mixture into a greased steaming pan, and steam for 30–40 minutes, or until the cake has set and is firm.
8. Once steamed, allow the cake to cool slightly, then cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh cilantro and serve hot.

This taro cake with shrimp and peas is a wonderful blend of flavors and textures. The sweet shrimp and fresh peas add a light and savory touch to the traditionally hearty taro, creating a dish that is both comforting and refreshing. The crispy exterior and soft interior make each bite irresistible. This vibrant, colorful taro cake is an excellent choice for any celebration, offering a delicious, well-rounded dish that will appeal to both seafood lovers and fans of traditional taro cake.

Taro Cake with Bacon and Kale

This rich and savory taro cake recipe features crispy bacon and tender kale, adding layers of flavor and texture. The smoky bacon brings depth and a slight saltiness, while the kale offers a burst of freshness and a bit of chewiness. This combination is perfect for those looking to enjoy a more robust and hearty variation of the classic taro cake while still honoring the traditional flavor and texture.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 4 strips of bacon (chopped)
• 1 cup kale (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups water or vegetable broth
• Fresh chives for garnish

Instructions:

1. Peel and grate the taro and set it aside to drain any excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove the bacon from the pan and set aside.
4. In the same pan, sauté the chopped kale for about 2–3 minutes, until it wilts and softens.
5. In a large mixing bowl, combine the grated taro, sautéed kale, crispy bacon, and dry ingredients. Gradually add water or vegetable broth to form a thick batter.
6. Stir in soy sauce and sesame oil to add depth of flavor.
7. Transfer the mixture into a greased steaming pan and steam for 30–40 minutes, or until the cake has set.
8. Once steamed, allow the cake to cool slightly, then cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh chives and serve hot.

This taro cake with bacon and kale offers a hearty and savory option for those who enjoy rich flavors and a bit of indulgence. The crispy bacon provides a smoky richness, while the kale adds a healthy green contrast. The soft, chewy taro balances these strong flavors, making this dish both satisfying and flavorful. The crispy exterior adds the perfect crunch to each bite, making this taro cake a crowd-pleasing favorite for anyone looking for a savory treat at their Chinese New Year celebration.

Taro Cake with Pineapple and Cashews

This refreshing version of taro cake combines the sweetness of pineapple with the crunch of cashews, offering a delightful balance of flavors. The tartness of the pineapple enhances the earthiness of the taro, while the cashews provide a satisfying crunch and nuttiness. This tropical-inspired taro cake is a unique twist on the classic, making it a great choice for those who want to introduce fresh, vibrant flavors to their Chinese New Year celebrations.

Ingredients:

• 1 pound taro (peeled and grated)
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon sugar
• 1/2 cup fresh pineapple (chopped)
• 1/4 cup cashews (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups water or coconut milk
• Fresh mint for garnish

Instructions:

1. Peel and grate the taro, then set it aside to drain excess moisture.
2. In a bowl, combine rice flour, salt, white pepper, and sugar.
3. Heat vegetable oil in a pan and sauté the chopped pineapple for 2-3 minutes until it softens slightly and becomes fragrant.
4. Add the chopped cashews to the pan and sauté for another 2 minutes.
5. In a large mixing bowl, combine the grated taro, sautéed pineapple and cashews, and the dry ingredients. Gradually add water or coconut milk to form a thick batter.
6. Stir in soy sauce and sesame oil for flavor.
7. Transfer the mixture into a greased steaming pan and steam for 30–40 minutes until firm.
8. Once steamed, allow the cake to cool slightly, then cut it into bite-sized pieces.
9. Pan-fry the pieces in hot oil until golden and crispy on both sides.
10. Garnish with fresh mint leaves before serving.

This tropical-inspired taro cake with pineapple and cashews brings a fresh, sweet twist to the classic savory dish. The pineapple adds a burst of tangy sweetness, while the cashews provide a delightful crunch and nutty flavor. The soft, chewy taro forms the perfect base, balancing the fruit and nuts with its earthy flavor. This unique variation is perfect for anyone seeking a refreshing and creative dish for Chinese New Year, offering a lively and exciting take on a beloved classic.

Note: More recipes are coming soon!