Air Fryer Recipe: Taro Cloud Cakes with Coconut Milk Custard

 

Air Fried Taro Cloud Cakes with Coconut Milk Custard/

Air-Fried Taro Cloud Cakes with Coconut Milk Custard: A Taste of the Tropics


This recipe reimagines the classic cupcake, infusing it with the subtly sweet and earthy flavour of taro and serving it with a luscious, creamy coconut milk custard. The air fryer creates beautifully light and fluffy cupcakes with a slightly crisp exterior, offering a delightful contrast to the smooth, tropical custard. This elegant dessert brings a taste of the Pacific to your kitchen, perfect for a sophisticated afternoon tea or a unique sweet treat.


Ingredients


For the Taro Cupcakes:

  • 1 cup (200g) cooked and mashed taro (ensure no lumps)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) full-fat milk

For the Coconut Milk Custard:

  • 1 cup (240ml) full-fat coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Toasted coconut flakes
  • Fresh edible flowers

Instructions and Method

1. Prepare the Coconut Milk Custard:

  • In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, egg yolk, vanilla extract, and salt until smooth.
  • Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes.
  • Once thickened, remove from the heat and pour the custard through a fine-mesh sieve into a clean bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour to chill completely.

2. Prepare the Taro Cupcake Batter:

  • In a large bowl, cream together the cooked and mashed taro and granulated sugar until well combined and slightly lighter in colour.
  • Beat in the egg, vegetable oil, and vanilla extract until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to over-mix.

3. Prepare for Air Frying:

  • Line 6 standard muffin cups with paper liners. If you don't have liners, lightly grease the muffin cups.
  • Divide the taro cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full.

4. Air Fry the Cupcakes:

  • Preheat your air fryer to 320°F (160°C).
  • Carefully place 2-3 muffin cups (depending on the size of your air fryer basket) into the air fryer.
  • Air fry for 15-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
  • Carefully remove the cooked cupcakes from the air fryer and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Repeat the process with the remaining cupcake batter.

5. Assemble and Serve:

  • Once the cupcakes are completely cool and the custard is chilled, you can assemble the dessert.
  • You can either slice the cupcakes horizontally and spread a layer of coconut milk custard in between the layers, or create a small well in the centre of each cupcake using a knife or a small spoon and fill it with the chilled custard.
  • Garnish with toasted coconut flakes and fresh edible flowers, if desired. Serve immediately or keep refrigerated until ready to serve.

Tips for Success

  • Use Smooth Mashed Taro: Ensure your cooked taro is thoroughly mashed and free of lumps for a smooth cupcake batter.
  • Don't Over-mix the Batter: Over-mixing can develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
  • Air Fry in Batches: For even cooking and browning, air fry the cupcakes in batches, avoiding overcrowding the basket.
  • Check for Doneness: Air fryer cooking times can vary. Use a toothpick to check if the cupcakes are fully cooked.
  • Chill the Custard Well: Ensure the coconut milk custard is thoroughly chilled before assembling for the best texture and flavour.
  • Customise Sweetness: Adjust the amount of sugar in both the cupcakes and the custard to your preference.
  • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Store the coconut milk custard separately in the refrigerator for up to 3 days. Assemble just before serving.

A Short Telling

Imagine a gentle breeze rustling through taro leaves under the warm Auckland sun. This recipe captures that serene feeling, transforming the starchy goodness of taro into airy cupcakes, each a little cloud of purple-hued delight. Nestled beneath these delicate cakes lies a velvety coconut milk custard, a whisper of the tropics that complements the taro's subtle sweetness. The air fryer, with its modern magic, creates a texture that's both comforting and intriguing – a harmonious blend of earth and sky, crafted for pure enjoyment.


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