Taiwan / Appetizers

Savory taro pan cakes

Name: Savory taro pan cakes
Prep time: 20 min
Cook time: 25 min
Yield: 4 portions
Cuisine: Taiwan
Ingredients: 350 g peeled taro, finely grated; 60 g rice flour; 80 ml water; 2 scallions, sliced; 0.5 tsp salt; 0.25 tsp white pepper; 2 tbsp neutral oil

Small grated-taro cakes with scallion and a crisp golden surface.

Prep20 min

Cook25 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Wear gloves if taro irritates your skin. Combine grated taro, flour, water, scallions, salt and pepper. Do not taste raw.
Form eight flat cakes about 1 cm thick.
Heat half the oil over medium-low heat. Fry in batches 5–6 minutes each side, adding remaining oil as needed.
Add 2 tablespoons water, cover and steam 5 minutes. Check taro is completely tender and cooked throughout before serving.

A little kitchen note

Taro must be thoroughly cooked; this is a home-style pan-cake adaptation, not a steamed taro cake. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

No major allergens intentionally added; check flour packaging. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 216 kcal
Protein: 2.5 g
Carbs: 35.8 g
Fat: 7.2 g
Fibre: 4.0 g
Total sugar: 0.6 g
Sodium: 306 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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