No-Bake Taro Tofu Cake

Name: No-Bake Taro Tofu Cake
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6
Cuisine: Healthy
Ingredients: 100 g Unsalted Pistachios; 2 Tbsp Pure Maple Syrup; 5 Soft Medjool Dates (pitted); 200 g Taro (also known as yam, peeled and cut into bite-sized pieces); 100 ml Coconut Cream; 150 g Silken Tofu; 5 g Agar-Agar Powder; 35 g Stevia Sweetener; 200 g Taro (peeled and cut into bite-sized pieces); 200 g Purple Sweet Potatoes (peeled and cut into bite-sized pieces); 100 ml Coconut Cream; 150 g Silken Tofu; 5 g Agar-Agar Powder; 120 g Stevia Sweetener; 100 g Purple Sweet Potatoes; 100 g Taro; 100 ml Coconut Cream

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Level

easy

Cooking

30 min

Preparation

120 min

Ingredients

Servings

Unsalted Pistachios	100 g
Pure Maple Syrup	2 tbsp
Soft Medjool Dates (pitted)	5
Bottom cake layer
Taro (also known as yam, peeled and cut into bite-sized pieces)	200 g
Coconut Cream	100 ml
Silken Tofu	150 g
Agar-Agar Powder	5 g
Stevia Sweetener	35 g
Top cake layer
Taro (peeled and cut into bite-sized pieces)	200 g
Purple Sweet Potatoes (peeled and cut into bite-sized pieces)	200 g
Coconut Cream	100 ml
Silken Tofu	150 g
Agar-Agar Powder	5 g
Stevia Sweetener	120 g
Piping cream
Purple Sweet Potatoes	100 g
Taro	100 g
Coconut Cream	100 ml

How to cook

Prepare the cake base

Combine the soft medjool dates, unsalted pistachios, and maple syrup in a food processor. Blend until it becomes sticky and crumbly.
Transfer the mixture into a lined cake pan with a removable base. Press it down to form a flat crust, then place the cake pan in the freezer for 30 mins so the base can harden.

Prepare the bottom cake layer

Blitz silken tofu in the food processor until smooth and creamy, like a thick yoghurt.
Steam taro with the stevia sweetener for about 15 - 20 mins. Once softened, transfer them to a bowl and use a fork. Mash until it resembles a smooth paste.
Blend steamed taro with the coconut cream.
Combine the blended silken tofu, agar-agar powder, stevia sweetener and steamed taro coconut cream in a pot. Simmer over low heat for 10 - 15 mins, stirring occasionally to break up any clumps.
Remove the pot from heat, then pour the mixture over the cooled base in the cake pan.
Tap the cake gently against the worktop to remove any air bubbles. Make the layer even by leveling it with a spatula or the back of a spoon.

Prepare the top cake layer

Blend steamed taro with the coconut cream.
Steam the purple sweet potatoes for 15-20 mins. Mash, then combine with the blended silken tofu, agar-agar powder, stevia sweetener and steamed taro coconut cream in a pot.
Bring the mixture to a simmer over low heat for 10 - 15 mins, stirring occasionally to break up any clumps.
Remove the pot from heat, then pour the mixture over the bottom layer in the cake pan.
Tap the cake gently against the worktop to remove any air bubbles. Make this layer even as well by leveling it with a spatula or the back of a spoon.
Cover the cake with cling wrap to chill in the fridge for 3-4 hrs, or until it is sufficiently firm.

Cool down the cake's layers and decorate to serve!

Cover the cake with cling wrap to chill in the fridge for 3 - 4 hrs, or until it is sufficiently firm.
Blend the purple sweet potatoes, taro, and coconut cream until smooth.Add this mixture into a piping bag.
Place the cake pan on a tall glass and unlock or loosen the cake pan ring. Slide it downwards slowly; once this is done, transfer the cake onto a serving plate and pipe the cake with the purple sweet potato and taro coconut cream!