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Loading...A traditional two-tone Indonesian steamed dessert featuring a tender, lightly sweet taro base topped with a smooth coconut-pandan layer. It is customarily served in small squares as a snack or tea-time treat, especially in Javanese households.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 squares
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 15 gSugar
- 4 gProtein
- 95 mgSodium
- 280 mgPotassium
- 35 mgCalcium
- 1.5 mgIron
- 4 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the taro bottom layer
- 350 g fresh taro root, peeled and finely grated
- 100 g rice flour
- 30 g tapioca starch
- 200 ml full-fat coconut milk
- 100 g granulated sugar
- 1/4 tsp fine salt
- 2 pandan leaves, knotted
For the coconut top layer
- 80 g rice flour
- 20 g tapioca starch
- 300 ml full-fat coconut milk
- 60 g granulated sugar
- 1/4 tsp fine salt
- 1 tsp pandan extract or 50 ml strained pandan-leaf juice
- 1 pandan leaf, knotted
For the salted coconut topping
- 150 g freshly grated young coconut
- 1/4 tsp fine sea salt
- 1 tbsp water
- 1 pandan leaf (optional, for aroma)
Directions
- Lightly grease an 8-inch (20 cm) square pan or line it with banana leaves; set a steamer over boiling water.
- In a saucepan, whisk together grated taro, rice flour, tapioca starch, sugar, salt, pandan leaves, and coconut milk until smooth.
- Cook the taro mixture over medium-low heat, stirring constantly, until it thickens into a smooth, spoonable paste, about 5-7 minutes.
- Pour the taro mixture into the prepared pan and spread evenly; steam covered for 20 minutes, wiping the lid dry with a cloth to prevent drips.
- Meanwhile, whisk rice flour, tapioca starch, sugar, salt, coconut milk, pandan juice, and the pandan leaf until completely smooth.
- Remove the pan from the steamer and gently pour the coconut mixture over the set taro layer. Steam covered for another 20-25 minutes, until the top layer is set and a skewer inserted in the center comes out clean.
- Meanwhile combine grated coconut, salt, water, and pandan leaf in a small bowl; steam over simmering water for 5 minutes, then fluff with a fork.
- Cool the cake completely in the pan, then chill for at least 2 hours before slicing into 8 small squares; top each square with a spoonful of warm salted coconut before serving.
Cook’s Notes
- Use fresh taro for the best texture; if using frozen grated taro, thaw and squeeze out excess moisture first.
- Wipe the inside of the steamer lid with a kitchen cloth every 10 minutes to prevent condensation from dripping onto the cake.
- For a vivid green top layer, replace fresh pandan with 1/2 tsp pandan paste plus a few drops of green food coloring.
- Always use full-fat canned or freshly pressed coconut milk for a rich, custardy top layer.
- Best enjoyed the same day; cover and refrigerate leftovers up to 2 days and bring back to room temperature before serving.
