Steamed Sweet Potato and Taro Cake (IDDSI Level 5-6) | IDDSI Level 5-6 Care Food Recipe

IDDSI Level 5-6 | 75 minutes | Medium

Ingredients (4 servings, approx. 20×20cm cake tin)

• 200g sweet potato (peeled; orange or yellow flesh)
• 200g taro (peeled)
• 100g rice flour
• 30g wheat starch / Tang flour (可省略 — omit for gluten-free; replace with extra rice flour)
• 40g sugar (adjust to taste)
• 150ml coconut milk (or full-fat dairy milk as an alternative)
• 150ml water
• 1/4 tsp salt

Where to Buy in Hong Kong

Sweet potato and taro are available year-round at PARKnSHOP, Wellcome, and all wet markets — choose firm, unblemished specimens of medium size. Rice flour (粘米粉) is stocked in the rice and flour aisle at most supermarkets; the Tiger brand is common. Wheat starch (澄麵粉) is available at larger supermarkets and city’super. Coconut milk is widely available at all supermarkets.

Method

1. Peel the sweet potato and taro separately; cut each into 3cm chunks; steam over high heat for 20 minutes until completely tender
2. While still hot, mash each into a smooth paste using a fork or potato masher — work thoroughly to eliminate lumps
3. In a large bowl, combine the rice flour, wheat starch, sugar, and salt; mix well
4. Combine the coconut milk and water; add gradually to the dry ingredients, stirring to a smooth lump-free batter
5. Add the mashed sweet potato and taro; stir until fully incorporated into a thick, uniform batter
6. Lightly oil a steaming tin or heatproof dish; pour in the batter and smooth the surface
7. Steam over high heat for 35–40 minutes, until a skewer inserted into the centre comes out clean with no wet batter
8. Remove from the steamer and allow to cool to room temperature, then refrigerate for at least 1 hour to firm up
9. Unmould and cut into 1.5cm × 1.5cm cubes (IDDSI Level 5-6 specification)
10. Serve at room temperature, or re-steam for 3–5 minutes to warm through; alternatively, pan-fry in a little oil until lightly golden (re-test texture after frying)

IDDSI Level 5-6 Cutting Specification

Critical step: Cut only after the cake has cooled and firmed — hot cake is too soft to cut into precise shapes. Each cube must measure no more than 1.5cm × 1.5cm. Freshly steamed cake (before refrigerating) tends toward Level 6 softness; after chilling it may approach Level 5. Pan-fried cake may develop a slightly firmer outer layer — re-test before serving.

Fork test: A 1.5cm cube should flatten completely with gentle fork pressure, with no firm or rubbery core.

Cultural Note

Sweet potato and taro are among the most culturally significant root vegetables in Cantonese and Hong Kong cuisine. Taro is particularly prominent around the Mid-Autumn Festival; sweet potato is a beloved winter street food. Serving these ingredients in cake form allows elderly patients to participate in seasonal food traditions and family gatherings — the familiar flavours and festive associations contribute positively to wellbeing and appetite.

Texture Test

Fork pressure test: Passes Level 5 — a chilled 1.5cm cube flattens completely under gentle fork pressure and can be mashed by tongue pressure alone, with no chewing required.

Level 6 assessment: When served freshly steamed and warm, the cake may qualify as Level 6 (soft and bite-sized), suitable for patients with slightly more residual chewing ability.

Cross-section check: When cut, the interior should be uniform and firm with no large air pockets or visible unmixed lumps of flour. Uneven cross-sections indicate insufficient mixing — ensure the batter is fully homogeneous before steaming.

Notes

• Raw taro contains calcium oxalate crystals, which cause skin irritation — wear gloves when peeling and handling raw taro, and ensure it is completely cooked before consumption
• Cut only after cooling and chilling — hot cake cannot be cut into regular shapes
• If pan-frying, re-test the texture with a fork after cooking; the outer surface may become slightly firmer
• Coconut milk is relatively high in saturated fat; for patients with cardiovascular conditions, substitute with low-fat dairy milk

Nutrition

Approximately 180 kcal per serving (approx. 5 cubes, 100g), 35g carbohydrate, 3g protein. Sweet potato provides beta-carotene and vitamin C; taro contributes dietary fibre and potassium. As a dessert or snack, this cake offers meaningful caloric density for elderly patients with reduced appetite, and may help increase overall daily energy intake.