{"id":167737,"date":"2026-05-06T09:42:14","date_gmt":"2026-05-06T01:42:14","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=167737"},"modified":"2026-05-06T09:42:18","modified_gmt":"2026-05-06T01:42:18","slug":"chinesische-taro-cakes","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2026\/05\/06\/chinesische-taro-cakes\/","title":{"rendered":"Chinesische Taro Cakes"},"content":{"rendered":"\n
\"Chinesische<\/figure>\n\n\n\n
\n \n

Chinese Taro Cakes<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n I love taro, and these Chinese taro cakes are very crispy and delicious. They’re very easy to make, and if you can’t find taro, you can also make them with sweet potatoes.

\n Taro is a plant from the arum family. Its starchy roots are cooked or roasted.

\nOther names for taro include water bread root, colocasia, taioba, eddo, eddoe, eddro, and dasheen.

\nToday, taro is found throughout the tropics, though in most locations it was introduced by humans. Research suggests that the original wild taro originated on the Malay Peninsula, though there were also natural occurrences in India, where the species was already being cultivated as early as 5000 BCE. From there, the species spread through human intervention first throughout Southeast Asia, then to China and Japan. \n

\n\t\tCultivated taro from Japan and China reached Egypt around 100 BCE, where it was cultivated and spread throughout the Mediterranean region. \nThe starchy rhizomes of the plant are the primary part used. These consist of two-thirds water and about one-third carbohydrates, mostly starch. The protein content amounts to seven percent of the dry matter. In the countries where it is grown, however, almost all other parts of the plant are also eaten; the leaf stalks and leaves in particular are rich in protein (23 percent of the dry matter). \n \n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
12<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t