Not everyone wants to dress up for Halloween—and that’s okay. This year, I skipped the costume and made a Pumpkin Taro Cake that’s spooky-good and stunningly simple. No baking molds, no piping bags, just delicious layers of texture and flavor. Think of it as Halloween magic in a bowl.
🎃 The Perfect Pumpkin: Bebé Pumpkin
I used Bebé pumpkin for this recipe, which is small, sweet, and steams up soft and starchy, like a cross between pumpkin and chestnut. It’s the ideal base for this cake.
🍰 Layered Goodness in Every Bite
This mini cake is made up of five beautiful layers: 
- Soft, warm soaked oats
- Rich and creamy pumpkin mash
- Buttery, melt-in-your-mouth taro puree
- A generous sprinkle of pork floss
- A cheesy top of mozzarella, melted to gooey perfection
Topped with nori flakes for extra umami, it looks like a molten Halloween volcano when cut.
☕️ Step-by-Step: How to Make Pumpkin Taro Cheese Cake
Ingredients:
- 1 Bebé pumpkin
- 100g taro (cut into small cubes)
- 3 tbsp oats
- 2 cooked salted egg yolks
- 10g pork floss
- 20g mozzarella cheese
- Seaweed flakes (for garnish)
Instructions:
1、Soak Oats: Place oats in a bowl and pour in enough hot water. Let soak for 15 minutes.
2、Steam Veggies: Wash the pumpkin and slice off the top. Steam both pumpkin and taro for 10–12 minutes. Cool afterward.
3、Scoop Pumpkin: Remove seeds, scoop out the flesh.
4、Mash Pumpkin: Combine with salted egg yolks and mash well.
5、Mash Taro: Use a fork to mash the taro until creamy.
6、Assemble Layers: In the hollowed-out pumpkin, layer in this order:
- Soaked oats
- Pumpkin mash
- Taro mash
- Pork floss
- Mozzarella cheese
7、Bake & Finish: Bake at 190°C (375°F) for 10 minutes until cheese is melted. Top with seaweed flakes.
🍭 Final Thoughts: Sweet, Salty, Gooey, and Totally Festive
This Pumpkin Taro Cake isn’t just tasty—it’s a total Halloween vibe. Easy to make, surprisingly filling, and endlessly photogenic, it’s the perfect treat to celebrate without ever putting on a costume.
Want more no-bake Halloween ideas? Stay tuned!
