Skip to main content

Taro~Yam bundt cake



T aro~Yam  is a versatile vegetable which has various derivative products after process.  It can be roasted, fried, grilled, boiled and here I'm presenting a bundt cake made with steamed and smashed yam.  Yes, I love yam served in any form and this tuber root is grown in semi-tropical and tropical climates all over the world.  Taro is high in dietary fibre, rich in vitamins E and B6, also an excellent source of potassium, some calcium, magnesium, manganese and copper.  This tuber is inedible raw and must be cooked through to leach out the calcium oxalate which is toxic.  In addition, because of its low caloric content, this makes it an ideal food for those who are conscious of their  waistline!

  
















As no colouring was added to the batter, I  did not expect to see a purplish coloured cake.  Hence, only tiny specks of yam can be spotted on the cake but the texture was moist, a bit dense but overall it tasted 'yammy' with a slight tinge of lemon!

Recipe for Taro~Yam bundt cake

Ingredients
  • 250 gm butter
  • 180 gm caster sugar
  • a pinch of salt
  • 4 eggs
  • 180 gm (nett wt) yam, steamed and smashed while still hot
  • 80 ml sweetened soymilk
  • 290 gm plain flour
  • 1/2  tsp baking powder
  • 1  Tbsp milk powder
Topping  (optional)
  • 125 gm icing sugar, sifted
  • 2  Tbsp fresh lemon juice
Method
  1. Mash the steamed yam with soymilk and a pinch of salt while the yam is still hot.  Leave to cool.
  2. Sift the flour with baking powder, mix in the milk powder, set aside.
  3. Cream the butter and sugar till light, creamy and thick, add in the eggs one at a time. (Not to worry if the mixture curdles).  Mix well.
  4. Mix in the yam mixture thoroughly.
  5. Fold in the sifted flour mixture and mix till well incorporated, scraping from the bottom and sides of the mixing bowl.
  6. Pour mixture into a lightly greased and floured Bundt tin.
  7. Bake in a preheated oven, lower shelf @ 180 deg C for 50 - 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove cake from oven and let cool in the pan for 10 mins. before unmoulding and cooling completely on a wire rack.
  9. Coat the cake with lemon topping once the cake is cooled.


I'm submitting this entry to  Weekend Herb Blogging # 310 hosted by
Christina from  La Cucina di Cristina

P.S.  I'm going for a short vacation but will try to sneak in a post or two whenever time permits.  See you later!

Labels:

Comments

  1. JeannieNovember 17, 2011 at 8:18 AM

    Hmmm this is a first time I see yam being added to baked cakes...always assumed yam in savory desserts and dishes. I like the thick streams of sugar icing down the side of the cake:)

    ReplyDelete
  2. Sonia ~ Nasi Lemak LoverNovember 17, 2011 at 9:08 AM

    this sound so interesting, never out taro in baking but only know to steam it. Thanks for sharing.

    ReplyDelete
  3. ann lowNovember 17, 2011 at 9:36 AM

    Cheah, I love this new creation. Sounds so healthy and beautiful. I must take out my bundt pan to make this cake soon. Thanks for sharing :)

    ReplyDelete
  4. AnonymousNovember 17, 2011 at 9:49 AM

    I love bundt cakes.They look so homey.Yours is perfect:)
    Gave you couple of clicks(I have theese on my site too):)

    p.s. Holding a great Giveaway till 23rd November.Everyone is welcome;)

    ReplyDelete
  5. ICook4FunNovember 17, 2011 at 11:27 AM

    Great idea adding taro to the cake. It is just like pumpkin cake.

    ReplyDelete
  6. Smoky Wok (formerly Tastes of Home)November 17, 2011 at 11:33 AM

    That's such a creative idea! It looks delicious too :) Love your bundt cakes!

    ReplyDelete
  7. My Little SpaceNovember 17, 2011 at 4:50 PM

    The cake looks really moist. Love the idea, bet it tastes so good & flavourful. Yummmm....
    Hope you're having a lovely evening.
    Kristy

    ReplyDelete
  8. MaryMohNovember 18, 2011 at 12:45 AM

    That's such a beautiful cake! I have never eaten yam cake but I love yam so I bet this cake must be very delicious. I think I have a cake tin of that shape but have never used yet. Time to take out to use :D

    ReplyDelete
  9. Sokehah cheahNovember 18, 2011 at 1:21 AM

    Jeannie
    Yes, the icing sugar topping really enhance the taste of the cake.

    Sonia
    You're most welcome!

    Ann
    Thank you. I think you'll love the taste of this cake.

    Dzoli
    Thanks. I too clicked on some at your blog.

    ICook4Fun
    Taste slightly different from pumpkin.

    Smoky Wok
    Thanks so much.

    ReplyDelete
  10. Sokehah cheahNovember 18, 2011 at 1:31 AM

    Kristy
    Yes, it's nice, something different.
    You have a great weekend too.

    MaryMoh
    If you're a yam lover, you'll love this cake. Better use your bundt pan instead of sitting there collecting dust, ha, ha!

    ReplyDelete
  11. lenaNovember 18, 2011 at 3:24 PM

    hi cheah, a yam buttered cake is kinda new to me, thanks for sharing! you're superb!

    ReplyDelete
  12. busygranNovember 19, 2011 at 1:07 AM

    Like the glacing on the cake! Just like the snow-capped mountains!

    ReplyDelete
  13. ElinNovember 19, 2011 at 6:59 AM

    Taro in your bundt cake .... That is a great idea . Thanks for sharing the recipe . Have a great holiday . See u when you are back ;)

    ReplyDelete
  14. ShirleyNovember 21, 2011 at 7:13 PM

    Aunty Cheah, That is so creative!

    ReplyDelete
  15. Sokehah cheahNovember 23, 2011 at 12:34 AM

    Lena
    You're most welcome. I'm not superb, still got a lot to learn.

    busygran
    Yup, now that you've said it, it does resemble snow-capped mountains.

    Elin
    Yes, I'll enjoy myself. See you later.

    Shirley
    Thank you,thank you!

    ReplyDelete
  16. MaryNovember 26, 2011 at 9:43 PM

    This is really interesting. I haven't seen a yams used this way before.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe