Taro Tofu No-Bake Cake

Taro Tofu Cake | No-bake, Dairy-Free, Gluten-Free, Refined Sugar-Free

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In this Mid-Autumn Festival collaboration with NTUC FairPrice, a major supermarket chain in Singapore, I was tasked to make a dessert using some of their main promotion ingredients, Taro and Tofu, two very versatile ingredients, So here’s a healthy and delicious dessert using taro and tofu as a base, added with purple sweet potato for a pretty pop of purple. It has the texture of a cheesecake, requires no baking, and is the perfect dessert for those who are lactose intolerant and conscious about refined sugar consumption. The root vegetables are also used to make the piping cream with coconut cream, omitting the use of dairy cream in this recipe. Here you go, my no-bake Taro Tofu Cake that is free of dairy, gluten, and refined sugar.

The same recipe is also featured on FairPrice website and there’s a shopping list of all the ingredients you can get immediately from FairPrice. These are the basic ingredients used:

  • Taro – a starchy root vegetable that is very high in fibre and other important nutrients and may help to control blood sugar and reduce risk of heart disease, among other health benefits. It turns grayish white when cooked so I’ve added purple sweet potato to give it a nice purple colour.
  • Purple sweet potato – a mildly sweet root vegetable that is not only pretty but also very high in fibre and anthocyanin, a powerful antioxidant that has been linked to reducing dementia and maintaining brain health.
  • Silken tofu – has a softer consistency than regular tofu and will easily fall apart due to its high water content. I’m using just 300g of the silken tofu in this recipe. If you like the taste of soy, you’ll love using silken tofu as a base for the cake.
  • Unsalted pistachio – another highly nutritious ingredient with high levels of unsaturated fatty acids and potassium that have antioxidant and anti-inflammatory traits. These seeds are bursting with minerals, unsaturated fats and fibre that can help keep the blood pressure, cholesterol blood sugar under control.
  • Pure maple syrup – the key here is ‘pure’. Pure maple syrup is considered natural sugar and is high in antioxidants and full of nutrients such as potassium, calcium, riboflavin, zinc, and magnesium.
  • Agar agar powder – a thickening ingredient and a vegan gelatin substitute made from seaweed.
  • Medjool dates – dried dates are a great sugar alternative. Its sweetness comes from fructose, which is a natural sugar. This is used to thicken and add flavour to the cake base.
  • Coconut cream – complements taro perfectly, it is a great substitute to dairy cream and adds an aromatic dimension to the dessert.
  • Stevia sweetener – requires no explanation, Stevia sweetener is a great healthier substitute to sugar. Do check out more of my dessert recipes using Stevia sweetener.

Watch how to make Taro Tofu Cake on YouTube

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Taro Tofu Cake | No-bake, Dairy-Free, Gluten-Free, Refined Sugar-Free

Here's a healthy and delicious dessert using the versatile taro and tofu as a base, added with purple sweet potato to give it a pretty pop of purple. It's free of dairy, gluten, and refined sugar and requires no eggs, flour, nor baking.
Course Dessert
Cuisine Western
Keyword agar agar, baked cheesecake, no-bake, purple sweet potato, taro, tofu
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 persons
Calories 189kcal

Ingredients

  • 400 g taro
  • 200 g purple sweet potato
  • 300 g silken tofu
  • 100 g unsalted pistachio
  • 2 tbsp pure maple syrup
  • 10 g agar agar powder
  • 5 soft medjool dates pitted
  • 400 ml coconut cream
  • 120 g Stevia sweetener

Instructions

Make the cake base

  • In a food processor, blend 100g unsalted pistachio into coarse pieces. Then add 5 medjool dates and 2 tbsp pure maple syrup to the unsalted pistachio and blend into a sticky crumbly mixture.
  • Transfer into a 6-inch lined removable base cake pan and press down into a flat crust.
    Place the pan in the freezer for 30 minutes until the base hardens.

Prepare the cake ingredients

  • Peel and cut 400g taro into smaller pieces. Then steam the taro with 50g stevia sweetener for about 15-20 minutes over high heat until softened. Use a fork to mash.
    Note: we will use 100g for piping cream, 200g for the bottom cake layer and 100g for the top cake layer.
  • Peel and cut 200g purple sweet potatoes into smaller pieces. Then steam the sweet potatoes for about 15-20 minutes over high heat until softened. Use a fork to mash.
    Note: we will use 100g for piping cream and 100g for the top cake layer.
  • Blend 300g silken tofu in a food processor, and blitz until smooth and creamy.
    Divide into 2 portions.
    Note: blended silken tofu should look like thick yoghurt.

Make the bottom tofu cake layer

  • Blend 200g steamed taro and 150ml coconut milk until smooth.
  • In a sauce pot, bring to simmer 150g of blended silken tofu over low heat. Add 5g agar agar powder and 35g Stevia sweetener to dissolve. Then mix in the blended taro coconut cream.
  • Remove from heat and pour over the pistachio base.
  • Tap the cake tin on the worktop to remove air bubbles and level the filling with a spatula or the back of a spoon.

Make the top tofu cake layer

  • Blend 100g steamed taro, 100g steamed purple sweet potato and 150ml coconut milk until smooth.
  • In a sauce pot, bring to simmer 150g of blended silken tofu over low heat. Add 5g agar agar powder and 35g Stevia sweetener to dissolve. Then mix in the blended taro and purple sweet potato coconut cream.
  • Remove from heat and pour over the bottom cake layer.
  • Tap the cake tin on the worktop to remove air bubbles and level the filling with a spatula or the back of a spoon.
  • Let the cake cool completely. Then cover with cling wrap, and chill in fridge for 3-4 hours until firm.

Make the piping cream

  • Mix 100g steamed taro, 100g steamed purple sweet potatoes and 100ml coconut cream in a blender until smooth and thick. Transfer the cream mixture into a piping bag.
    Note: you can chill in fridge until ready to use. It'll harden when chilled. If it's too hard to pipe, bring to room temperature before piping.

Decorate to serve

  • Place the cake pan on a tall glass, then unlock or loosen the cake pan ring, and carefully slide it downward.
  • Once freed, transfer the cheesecake onto a serving plate, and pipe the cake with the piping cream.
  • Enjoy the cake chilled.

Video


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Beautiful Voyager

Hello! I'm Pauline. Welcome to Beautiful Voyager, my food recipe and travel blog where I share my favourite recipes and travel stories. Do drop a note to say a little "hello!" and do not hesitate to ask any questions related to my posts.

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