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Taro Milk Tea Cake

Taro Milk Tea Cake: A Creamy Twist on a Classic Dessert

Taro Milk Tea Cake is a delightful dessert that combines earthy taro flavor with floral black tea notes, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Taiwanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Fresh taro root Substitute with instant taro powder for a sweeter taste.
  • 500 ml Whole milk No substitutions are recommended for optimal texture.
  • 2 tbsp Loose-leaf strong black tea Avoid delicate teas for the best flavor.
  • 150 g Unsalted butter (softened) Margarine can be used as a substitute, but butter is best for flavor.
  • 200 g Caster sugar Regular granulated sugar works if you don't have caster sugar.
  • 3 large Eggs (room temperature) Whip egg whites separately for extra height if desired.
  • 1 tsp Vanilla extract Omit for a purer taro experience.
  • 200 g Cake flour (sifted) Can be replaced with all-purpose flour, though texture may vary.
  • 2 tsp Baking powder Ensure it's fresh for best results.
  • pinch Fine sea salt Leave out for a sweeter cake if preferred.
  • 1 tbsp Purple sweet-potato powder Omit if a pale hue fits your aesthetic better.
For the Taro-Cream Cheese Frosting
  • 200 g Cooked taro purée Use fresh taro for the best taste.
  • 200 g Cream cheese Substitute mascarpone for a richer frosting if desired.
  • 100 g Unsalted butter Margarine can be used, but butter enhances the flavor.
  • 300 g Icing sugar Ensure it's sifted for a smooth finish.
  • 100 ml Heavy cream Substitute with milk for a lighter frosting.

Equipment

  • Saucepan
  • Steamer basket
  • Mixing Bowl
  • hand mixer
  • Spatula
  • Cake tins
  • Parchment Paper

Method
 

Baking Instructions
  1. Heat 500ml of whole milk in a saucepan until it simmers. Add 2 tablespoons of loose-leaf strong black tea and steep for 10 minutes. Strain and let it cool.
  2. Steam 250g of diced fresh taro root for about 15 minutes until fork-tender. Mash into a smooth purée and let cool.
  3. Preheat oven to 175 °C (350 °F) and grease two 20-cm round cake tins with parchment paper.
  4. Beat 150g of softened unsalted butter and 200g of caster sugar on medium speed for about 3 minutes until light and fluffy.
  5. Add 3 large eggs one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and 120g of cooled taro purée.
  6. In another bowl, whisk together 200g of sifted cake flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually fold in the dry mixture and milk tea until just combined.
  7. Divide the batter between the cake tins and bake for 25-30 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then transfer to wire racks.
  8. For the frosting, beat 200g of cream cheese and 100g of unsalted butter until creamy. Gradually add 300g of icing sugar, remaining taro purée, and a pinch of salt. Add 100ml of heavy cream and mix until fluffy.
  9. Once the cake layers are cool, level if necessary. Place one layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides. Chill for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results and avoid over-mixing for a fluffy texture.

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