Taro Boba Tea Cake

To boba lovers and non-boba lovers alike, this cake is definitely one that you need to try! What’s better is that you can even make this cake in a RICE COOKER. Yes, a rice cooker! I didn’t have a smaller cake tin on hand, so I decided to pour my cake batter in a small rice cooker instead and it worked perfectly!

The base is a very light chiffon-like cake that only uses egg whites as its raising agent. I incorporated taro powder flavoring into the cake itself and into the cream as well, but you can customize it to whatever flavor you’d like. I will provide some options below that you can try out!

• Taste: ★★★★
• Difficulty: ★★
• Ingredients: ★★★
• Time: ~1.5 hours

Ingredients (makes one 6-in cake)

• 1/3 cup + 1 tbsp hot water
  • Some options:
    • 3 earl grey tea bags
    • 3 black tea bags + 1 tbsp sugar
    • 1 tbsp matcha powder
    • 2 tbsp taro powder

• 3 egg yolks
• 1/4 cup sugar
• 1 tsp vanilla extract
• 3 tbsp vegetable oil
• 2/3 cup all-purpose flour
• 3 egg whites
• 2 tbsp sugar

• 2 cups hot water
• 1/4 cup quick-cooking boba
• 1/4 cup brown sugar
• drizzle of water

• 1/2 cup heavy whipping cream
• 2 tbsp sugar

1. If using oven, preheat to 350 degrees.
2. Steep the tea bags in hot water for 5 minutes. Remove teabags and let cool. If you’re using powders such as matcha or taro, just mix the powder into the hot water until combined.
3. Whisk egg yolks, sugar and vanilla extract until pale and thick.
4. Gradually whisk in the oil until well homogenized, then whisk in the tea or powder mixture.
5. Sift in the flour until well combined.
6. Beat and whip up egg whites and sugar until stiff, glossy peaks form.
7. Fold egg whites into tea/powder mixture gradually in thirds until. DO NOT OVERMIX!
8. Grease a 6-in baking pan or a small rice cooker pot. Pour batter into pan and bake (or cook in rice cooker) for 25-30 minutes. Keep watch on the cake.
9. Once baked, drop the cake gently on a kitchen counter a few times to prevent shrinkage. Let the cake cool completely.
10. Cook the boba in hot water on medium to high heat according to packing directions (around 5 minutes). Once cooked, drain and then run under a tap of cold water to stop the cooking process. Set aside.
11. Place brown sugar and water into a pan. Cook on medium heat until thick and a syrup is formed. Once it bubbles, stir in the boba and ensure they’re well coated. Let the sweetened boba cool completely.
12. Whip the cream and sugar until its about 70% whipped. Optional: add more matcha or taro powder if you used them in the beginning steps. This is where ribbons start to form but it has not reached the soft peak stage.
13. Pour the cream on top of the cake and then spoon the boba on top. Serve immediately and enjoy!!