Steamed Taro Cakes with Coconut-Lime Chickpeas and Tamarind Relish

Make it

Instructions

1. 01

   Prepare the steamer and taro

   Set a steamer basket over a pot that can hold at least 1.5 liters of water, but do not heat it yet. Line the basket with a round of parchment, leaving small gaps around the edge for steam. Scrub, peel, and rinse 600 g taro root, then cut it into 2 cm cubes. Lightly brush the parchment and a shallow heatproof dish that fits inside the steamer with 1 tsp neutral oil. Arrange the taro in the dish. Keep the work surface and knife clean, and wash your hands after handling the raw root.\n\n| Why: Preparing the steamer and evenly cut taro first ensures gentle, uniform cooking and prevents the cakes from sticking.

2. 02

   Steam and mash the taro

   Pour 1.5 l water into the steamer pot, making sure the water stays below the basket. Cover and bring it to a vigorous simmer over high heat, about 4 minutes. Put in the dish of taro, cover, and steam for 20–25 minutes, until a fork slides through the cubes without resistance. Carefully remove the hot dish with oven mitts and let it stand uncovered for 5 minutes. Mash the hot taro until mostly smooth, leaving no large firm pieces.\n\n| Why: Steaming keeps the taro moist while fully cooking its naturally irritating raw compounds; a brief cooling period makes the mash safer to handle.

3. 03

   Build the cake mixture

   While the taro steams, drain and rinse 400 g canned chickpeas. Finely mince 2 garlic cloves, grate 15 g fresh ginger, and finely slice 2 green onions. In a bowl, whisk 120 ml coconut milk, 2 tbsp lime juice, 1 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp ground black pepper, and 0.75 tsp fine salt. Fold half of the rinsed chickpeas and half of the green onions into the warm mashed taro, then stir in the seasoned coconut mixture until a thick, scoopable paste forms. If the mixture feels wet, let it stand for 5 minutes before shaping.\n\n| Why: Coconut and aromatics give the mild taro structure and flavor, while partial chickpea pieces add protein and a pleasantly varied texture.

4. 04

   Steam the cakes

   With lightly oiled hands or two spoons, divide the mixture into 8 equal portions and shape each into a thick oval about 2 cm high. Arrange the cakes in the lined dish with a little space between them. Return the covered dish to the actively simmering steamer and steam for 12–15 minutes, maintaining a steady simmer. The cakes are ready when their surfaces look set, feel springy rather than wet, and hold together when nudged. Turn off the heat and let them rest, covered, for 3 minutes, then uncover and cool for 5 minutes.\n\n| Why: Shaping evenly promotes consistent doneness, and the covered rest lets residual steam finish setting the starch without drying the cakes.

5. 05

   Make the tamarind relish and warm the chickpeas

   Finely dice 120 g tomato, mince 1 small red chili, and chop 10 g fresh cilantro. Stir them together with 1 tbsp tamarind concentrate, 1 tsp maple syrup, and 0.25 tsp fine salt; taste and adjust only if needed so the relish is tangy, lightly sweet, and not harshly salty. In a small saucepan over medium-low heat, warm the remaining chickpeas with 80 ml coconut milk for 4–5 minutes, stirring occasionally, until steaming hot but not boiling.\n\n| Why: The sharp relish balances the creamy cakes, while gentle warming keeps the chickpeas tender and prevents the coconut milk from separating.

6. 06

   Garnish and serve

   Spoon the warm chickpeas onto four plates and place 2 steamed cakes on each plate. Top with the tamarind relish and scatter the reserved sliced green onions and chopped cilantro over the surface. Serve immediately while the cakes are warm and tender, with extra lime wedges if available.\n\n| Why: Serving the components together gives each bite creamy, tangy, aromatic, and gently earthy contrast.