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.
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.