4 Serves
112 Mins
Steam the taro root until tender, then mash it into a smooth paste and mix with a portion of the sugar to create the lava filling centers.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
2398 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
940 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
3 g / 28 gSugar
35 g / 50 gSaturated Fat
11 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Place the taro filling into small molds and freeze until firm to ensure a molten center during baking.
Preheat your oven to 175°C and grease your ramekins.
In a mixing bowl, cream the butter and the remaining sugar together until light and fluffy using a hand mixer.
Whisk in the eggs and vanilla extract, then gently fold in the flour and baking powder until just combined.
Fill the ramekins halfway with batter, insert the frozen taro lava center, and top with remaining batter before baking for 25-30 minutes.
3
g50
g10
g
