or dark brown sugar
3/4 teaspoon salt
1 teaspoon fragrant jasmine, pandanus, rose or vanilla essence
1 baking dish
Fresh fruit (rock melon, watermelon or other fruits of your choice), diced or balled (optional)
1 Wash and rinse the taro root until clean. Boil or steam the root for about 30 minutes until tender. Remove from the heat, drain and set aside to cool. Peel and cut into small pieces.
2 Blend the taro pieces to a smooth paste in a blender. Add 3/4 of the coconut milk, palm sugar, salt and fragrant essence, and blend until well combined.
3 In a saucepan, heat the taro mixture over medium heat for 30 to 35 minutes, stirring continuously, until the mixture is thick and gluey. Remove from the heat and transfer to a greased baking dish (at least 5 cm/2 in deep). Set aside to cool.
4 Cut the cake into the desired shapes, spread the remaining coconut milk on top and serve warm or at room temperature with fresh fruit.
Serves 4 to 6
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