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

🧂 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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 Blend 200g steamed taro and 150ml coconut milk until smooth.
• 7 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.
• 8 Remove from heat and pour over the pistachio base.
• 9 Tap the cake tin on the worktop to remove air bubbles and level the filling with
  a spatula or the back of a spoon.
• 10 Blend 100g steamed taro, 100g steamed purple sweet potato and 150ml coconut milk
  until smooth.
• 11 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.
• 12 Remove from heat and pour over the bottom cake layer.
• 13 Tap the cake tin on the worktop to remove air bubbles and level the filling with
  a spatula or the back of a spoon.
• 14 Let the cake cool completely. Then cover with cling wrap, and chill in fridge
  for 3-4 hours until firm.
• 15 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.
• 16 Place the cake pan on a tall glass, then unlock or loosen the cake pan ring, and
  carefully slide it downward.
• 17 Once freed, transfer the cheesecake onto a serving plate, and pipe the cake with
  the piping cream.
• 18 Enjoy the cake chilled.

Nutrition Info