Purple Rice Taro Cheese Towers
紫米芋泥奶酪 · pan chinese cuisine
This is a no-bake, oven-free dessert built in paper cup molds. Layers of soft, sticky purple rice and sweet taro paste are alternated with smooth cream cheese for a triple-texture treat.
Roy DelgadoWeekend backyard smoker guy from San Antonio. Brisket is my love language. Still chasing that perfect bark and happy to share my failures too.Nutrition & allergens
Contains:Milk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 255.1(Main ingredients only; seasoning not counted)
- Protein (g)
- 8.2(Main ingredients only; seasoning not counted)
- Fat (g)
- 11.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- 28.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 611.7(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
Soak the purple rice overnight. Cook it in a rice cooker with slightly less water than you would use for regular rice. Once cooked, stir and let cool; set aside. Cut the taro into chunks and steam for 20 minutes. Mash the steamed taro with the purple sweet potato powder, sugar, condensed milk, and milk — add the milk a little at a time and adjust for consistency. Press into a smooth paste.
✅ Done when: The purple rice is cooked through and the taro mashes into a smooth, thick paste.
- 2
Step 2
Beat the cream cheese with the sugar until smooth. In paper cup molds, layer purple rice, taro paste, cheese, and another layer of purple rice, pressing each layer flat before adding the next.
✅ Done when: Each layer is evenly pressed flat and the mold is filled with four neat layers.
- 3
Step 3
Peel away the paper cups to unmold, and serve.
✅ Done when: The tower holds its shape when the paper cup is removed.