Description
The supreme sweet for taro lovers (Yutou Kong), where fluffy sponge cake rolls up not whipped cream, but a ridiculously thick layer of 'massive taro paste (Yu Ni)'.
Restaurants serving Taro Paste Roll Cake
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro(Yutou)
- Egg
- Cake flour
- Unsalted butter
- Heavy cream
- Sugar
Instructions
- [Authentic Recipe]
- [Yu Ni (Taro Paste)] Peel fluffy Taiwanese 'Yutou (Taro)' thickly, slice, and steam until completely soft.
- Mash in a food processor (or with masher) while hot, add sugar, unsalted butter, and heavy cream (or milk) to make a very smooth, rich taro paste (natural light purple as no food coloring is used).
- [Sponge] Bake a highly airy, fluffy chiffon (or souffle) sponge cake batter (egg, cake flour, sugar, milk) thin and square on an oven tray.
- Spread the baked sponge, heavily slather the prepped Yu Ni so it's 'thicker than the sponge'.
- Roll slowly from the edge, pushing the paste in to form a thick roll without breaking the cake.
- Chill in the fridge for hours to meld paste and cake, then slice thickly to serve.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of Butter and Taro
Substitutes at Japanese supermarkets
Sweet potato paste (flavor differs but delicious)
Pairing
Unsweetened Taiwanese Black Tea
Trivia
[For Women] A massive staple always seen in Taiwanese cake/bakeries. Japanese roll cakes star whipped cream, but Taiwan's Yu Ni Juan is effectively 'wrapping thin sponge just to eat taro'. The taro's natural sweetness prevents stomach heaviness.
Eating tips & etiquette
[Unique Eating] Hold it by hand without a fork, directly tasting the sponge's lightness and the 'sticky potato violence' that dominates your mouth the moment you bite!
Allergen
Wheat, Egg, Dairy