Vegan Chinese Taro Cake (8 ingredients)

古早味素芋頭糕 Vegan Chinese Taro Cake

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This Vegan Chinese Taro Cake is easy to make and you only need 8 ingredients to start! It’s one of those traditional Taiwanese dishes that I miss from time to time.

古早味素芋頭糕 Vegan Chinese Taro Cake

Vegan Chinese Taro Cake

I love taro. The special flavor and mushy texture make me feel satisfied. I usually use them in my Taro Sweet Soup, but I was missing Chinese Taro Cake the other day again, so here is the Vegan Chinese Taro Cake recipe.

古早味素芋頭糕 Vegan Chinese Taro Cake

It’s similar to Chinese Turnip Cake but with a different texture and flavor. It’s firmer compared to Chinese Turnip Cake.

古早味素芋頭糕 Vegan Chinese Taro Cake

This is one of those things that you can make ahead and enjoy for a rainy day. It usually lasts about 1 week in the fridge. If you’re planning to store than longer, you can store them in the freezer, too. But the texture will be slightly different after freezing.

古早味素芋頭糕 Vegan Chinese Taro Cake


  • Shiitake Mushrooms: give more texture and flavor to our taro cake. I like to use dried mushrooms. Just soak them ahead of time and save the soaking water.
  • Taro: the main ingredient of this recipe.
  • Shallot: gives the essential fragrance to the Chinese taro cake.
  • Oil: brings out the flavor of shallot.
  • Rice Flour: serves as a binding agent to bring all together.
  • Soy Sauce: gives it an umami undertone.
  • Chinese Five-spice Powder: gives it a “je ne sais quoi” (I don’t know how to put it) flavor.
  • White Pepper: gives the taro cake more flavor.


  1. Grate the taro into thin slices. (I use my food processor for this step.)
  2. Add the oil to a hot pan. Add the shallot and mushrooms to cook until fragrant.
  3. Add the grated taro, white pepper, five-spice powder, and soy sauce. Stir to cook for 1 minute.
  4. In a bowl, mix the rice flour, mushroom water, and water. Mix to combine.
  5. Add the flour-water mixture to the pan. Stir and cook until the whole thing thickens up and come together.
  6. Transfer the mixture to a loaf pan. Steam for 30-40 minutes.
  7. Let it cool completely before removing from the pan. Slice and pan-fry it with some oil. Serve with soy sauce/paste or other sauce you like.
古早味素芋頭糕 Vegan Chinese Taro Cake

Just like you do to the Chinese turnip cake. Pan-fry it before serving will add more flavor and texture.

The texture is firm outside but a little chewy inside, with the taro and spice flavor going one. I personally like to enjoy them with soy paste and some chili oil from time to time. I hope you give it a try!

If you’re interesting in more Asian recipes, check out:

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.

古早味芋頭糕 Chinese Taro Cake (Wu Tao Gao)

This Chinese Taro Cake is flavorful with simple ingredients. It's similar to Chinese turnip cake but has a firmer texture. It's also a traditional dish in Taiwan.
作者: Nora Hsu
準備10 minutes
料理40 minutes
Cooling1 hour
總共1 hour 50 minutes
哪道菜: Side Dish
料理別: Asian, Taiwanese
Keyword: 10 ingredients or less, Asian, dairy-free, gluten-free, vegan
份量: 4 people


  • 3-5 dried shiitake mushrooms 乾香菇, soaked in 50 ml of water for 15 minutes, then squeeze out the water and sliced, save the water 泡水膨脹後擠乾切絲,保留香菇水
  • ½ big taro 芋頭, ~240 g
  • ½ Tbsp oil 植物油
  • 3 shallots 紅蔥頭, minced 切末
  • 175 g rice flour 在來米粉
  • 400 ml water 水
  • 2 Tbsp soy sauce 醬油
  • A dash of Chinese five-spice powder 五香粉 , 少許
  • A dash of ground white pepper powder 白胡椒粉 , 少許


  • Slight grease an 8-in pan or use a steaming cloth.
  • Peel the taro (don't touch any water when you do this). Grate the taro into thin slices.
  • Grab a frying pan over medium heat. Once the pan is hot, add oil, minced shallot, and mushrooms. Stir and cook for 1-2 minutes until they smell amazing.
  • Add the grated taro, ground white pepper, ground five spices, and soy sauce. Stir all together.
  • In a bowl, mix the rice flour, mushroom water, and water. Then pour the mixture into the pan. Stir to bring all together. You want to move fast at this step because the rice batter will thicken quite fast. You can turn down the heat a little bit as well.
  • Transfer the mixture into the pan. Steam for 30-40 minutes until it's firm to the touch.
  • Let it cool down completely before slicing. If you have time, refrigerate it for 1-2 hours will be better for cutting.
  • Before serving, use a hot pan with a little bit oil to fry the taro cake slices on both sides until crispy. Serve with soy sauce or other sauce you like.


  • 將 1 個 20cm 圓型模抹油,也可用蒸布
  • 芋頭去皮 (記得削芋頭皮千萬不要碰水。有關削芋頭皮發癢可參考此篇),刨成細絲 (我這次是用廚神料理機)
  • 取一鍋熱油,放入紅蔥頭末與香菇絲,拌炒至聞到香氣
  • 放入芋頭絲、白胡椒粉、五香粉與醬油拌炒
  • 將在來米粉與香菇水、水混合均勻,倒入鍋中以中小火拌炒至濃稠。因為鍋子本來就熱,米粉水遇到熱很快就會變稠凝固,所以這個步驟動作要快一點。不然就是把火轉小一點。
  • 將炒好的芋頭米糊放到模具中,蒸約 30-40 分鐘
  • 等放涼之後,再脫模、切塊。若有時間,建議放涼後冷藏 1-2 小時較好分切
  • 要吃時再用熱油鍋煎熱,搭配喜歡的醬料即可


  • Storage: Store in the air-tight container in the fridge for 3-5 days.
  • 保存:冷藏密封保存 3-5 天


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