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Taro Cake (Tao Cao) with Delicious and Rich Coconut Milk Ingredients 11/2 lb taro (Tao Cao) 125 gr tapioca starch 125 gr rice flour 1 teaspoon glutinous rice flour 150 gr sugar 2 cups filtered water 1 can of 400 mL coconut milk Pinch of salt Cooking oil Directions Warm 2 cups of filtered water, then add tapioca starch, rice flour, glutinous rice flour, sugar, salt, stir well for about 10 minutes to let the dough expand. Then add coconut milk Peel the taro and slice it thinly, about 2 fingers wide Use a round mold about 12 inches, grease with oil and line the bottom and sides of the mold with wire to make it easier to remove the cake when it's done. After 10 minutes, divide the dough into 2 parts 1- Add a little purple leaf essential oil to the part with the potatoes, mix well, put in the mold, then steam over high heat for 15-20 minutes 2- Add a little vanilla to the remaining dough. Wait for the potatoes to cook, then put this dough on top. Steam for another 15 minutes Steam for a total of 30-35 minutes Let the cake cool completely before cutting, otherwise the cake will separate Note: choose fresh, new potatoes so that the steamed cake will be delicious and beautiful