Best Taro Recipes


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Taro Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Taro Cooking Tips

Different vegetables have different cooking times – cook each type separately and then combine.


Recipe Summary

  • 3 small taro roots, peeled and halved
  • 2 ½ cups ice, or to taste, divided
  • 1 cup milk
  • ¾ cup water
  • ¼ cup white sugar
  • 1 ½ teaspoons honey, divided
  • ¼ cup tapioca pearls (boba)

Place taro roots in a small pot cover with water. Bring to a boil. Cook taro until tender, about 12 minutes. Drain.

Combine taro roots with 1/2 cup ice in a bowl. Let cool.

Combine cooled taro roots, remaining 2 cups ice, milk, 3/4 cup water, sugar, and 1/2 teaspoon honey in a blender blend until smooth.

Bring 2 cups water to a boil in a saucepan. Add tapioca pearls stir gently until they start floating to the surface. Cook for 12 to 15 minutes. Remove from heat, cover, and let stand until tender, 12 to 15 minutes more. Drain. Stir in remaining 1 teaspoon honey.

Divide blended mixture between 2 glasses. Divide tapioca pearls between the glasses.


Ingredients

  • 1.32 pounds (600 grams) peeled taro
  • 2/3 cup (150 grams) boiling water
  • 2 teaspoons five-spice powder
  • 2 teaspoons (8 grams) chicken bouillon
  • 1 ¼ cups (150 grams) wheat flour
  • 5.29 ounces (150 grams) lard
  • 1 teaspoon (4 grams) salt
  • 2 salted hardboiled egg yolk

Filling

  • 5.29 ounces (150 grams) white mushroom, blanched and diced
  • 1.32 pounds (600 grams) diced chicken, blanched
  • 10.58 ounces (300 grams) diced shrimp, blanched
  • 5.29 ounces (150 grams) diced dried shiitake mushrooms, blanched
  • 4 teaspoons (19 grams) crushed garlic
  • 4 teaspoons (19 grams) dried crushed onion
  • 6 eggs, beaten

Worth the Effort

Just because this wu tau kau yuk is a home-cooked favorite doesn’t mean it’s simple. That’s what makes it a special occasion dish!

You have to first blanch the pork belly, then fry it to crisp up the skin. After frying, you soak the pork belly in the blanching liquid to achieve a unique texture for the pork skin. The taro gets fried too, for a toasty, rich flavor.

Everything is then sliced, marinated, and arranged in a bowl in an alternating pattern. The whole thing melts together after 90 minutes of steaming.

But wait, there’s more! It gets inverted onto a plate, like a meaty version of a pineapple-upside down cake.

In the last couple minutes of preparation, you drain off the sauce, reduce it to a gravy, and pour it over the dish for shine and extra flavor.

Fun Fact!

In Mandarin, kòu ròu (扣肉) means “inverted meat,” so any type of dish with those two characters are cooked in this similar style, including Mei Cai Kou Rou—another favorite.


Directions:

Take cooled pieces of pork belly and place in a tray, poke holes in the meat with a fork and drizzle with 2 tablespoons of the soy sauce. In a large sauce pot heat 2 tablespoons of the oil over medium-high heat. Brown all sides of the meat, remove from the pan and let cool. When cool enough to handle slice the meat slices into 3/8 inch pieces. In the same large sauce pot used earlier heat the remaining oil and sauté the nam yue, sugar, ginger, garlic, salt, star anise, vinegar, remaining soy say sauce and pork belly for 3-5 minutes remove from the heat and set aside. In 2 large steam safe bowls arrange the pork belly slices, alternating the taro slices in between. Steam bowls in a large bamboo steamer over high heat for 2 hours. Cool and few minutes until ready to be handled. Serve immediately. Makes 6 servings.


If you want your taro smoothie recipe with boba, cook the boba per package instructions then put on the bottom of your cup. Don’t forget to buy your fat straw if you’re using boba.

To create the taro smoothie – Put Ice, Milk, Taro Powder and Condensed Milk in a Blender. Blend until smooth, about 20-30 seconds. Pour onto a tall glass or a tall plastic clear cup.I used an Oster Blender and so far it’s still working even if I use thick ice to make this taro smoothie recipe. If you want more flavor, just add a little bit more powder.

Hope you like our Taro Smoothie Recipe. You can also try our Milo Dinosaur Recipe, it’s really good as well.


Equipment

Dried Tapioca Pearls

Jasmine Green Tea, Harney & Sons Brand preferred

Dried Taro Powder

Cocktail Shaker

Bubble Tea Straws

Instructions for how to make instant pot taro sago dessert soup:

1. Peel and wash taro and cut them into small cubes.

2. Then, put cut taro into instant pot and manual for 4 minutes at high pressure and natural release.

3. While cooking taro in instant pot, use a pot to cook sago. Remember to wait until water boil, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off fire. Let it wait for 5-8 minutes.

4. Drain cooked sago and rinse with cold water.

5. When taro is done, drain the water.

6. Push the button sauté for 10 minutes. Add 1 can of coconut milk, 2 cups of water and ¾ cup of sugar. Wait until it’s boiling, then turn off instant pot. Next, add cooked tapioca, taro and mix them.

It can serve as hot or cold. Enjoy this instant pot taro sago recipe! Also, check out these grass jelly, white rabbit candy ice cream and mango popsicles recipes.

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Mashed Taro Ingredients

  1. Peel taro and cut into large chunks.
  2. Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
  3. Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
  4. While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
  5. Using a colander drain the taro and transfer to a large mixing bowl.
  6. Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
  7. Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.

Taro cake

It was Alan’s 22nd birthday and he special ordered this cake. Taro frosting, real taro filling and egg pudding so he said and so he did received. 7 layers and 10 eggs. This was my first time making sponge cake. I’m not sure if this is the best recipe for sponge cake or if my technique was incorrect. Also, note on the egg pudding: I got a brilliant idea at 2 am to use the same cheesecake pan I used for the sponge cake for the egg pudding. I mean, same size right? Would make my life easier later when stacking? Wrong. The egg pudding seeped through the sides and half of it fell to the kitchen floor like a waterfall. You’d be better off using a regular pan and letting the egg pudding set in the refrigerator and then cutting it to fit the shape of your cake.

What is taro?
It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic, and Asian cultures. In Taiwan, it is popular in a sweet, cold desserts, fried as chips and in fried taro balls.
The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals. The toxin is minimized by cooking. The starch is easily digestible and grains are fine and small and often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms.
Caution to those with sensitive skin, raw and undercooked taro can cause extremely unpleasant itching on your hands and in your mouth. Be sure to handle with gloves and cook thoroughly. [Photo source]

Sponge Cake
http://www.lafujimama.com
4 large eggs, white and yolks separated
9.5 tablespoons Domino granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
14 tablespoons cake flour, sifted 3 times
2.3 tablespoons butter, melted

  • Preheat oven to 350F. Line circular cake pan with parchment paper or grease with butter, then lightly coat the pan with flour. I used Bakers Joy Nonstick spray.
  • Add sugar to the egg whites, and beat the egg whites until they are stiff and glossy.
  • Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.
  • Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula. Fold in the melted butter until it is well combined.
  • Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on the counter once or twice. Bake the cake for 25 to 30 minutes. The cake is done when it is golden brown and springs back when pressed lightly. Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.

Taro filling
450g peeled giant taro
1.5 TB unsalted butter, melted
9

10 TB Domino sugar
3 TB coffee creamer

  • Cut taro into think slices and steam/boil until softened.
  • Use a fork to mash the slices until you get the consistency you wish. Depending on whether you want a chunky filling or a smooth filling.
  • Mix in unsalted butter, sugar, and coffee creamer while taro filling is still hot.
  • Allow to cool down.

Egg pudding
1 1/2 cup water
1 1/2 cup milk
2 packets unflavored gelatin
6 egg yolks
3/4 cup Domino granulated sugar
1 tsp vanilla extract

  • Bring water and milk to a boil. Pour in sugar and stir until dissolved.
  • Allow to cool slightly and pour in gelatin. Stir until dissolved.
  • In another bowl, beat egg yolks and pour into the water and milk mixture. Add vanilla extract.
  • Pour mixture through a sieve.
  • Put into mold and allow to cool before placing in the refrigerator. Chill for at least 2 hours.

Whipped cream frosting
1 cup cold heavy whipping cream
2 cups Domino confectioners’ sugar
1/2 tsp vanilla extract
1/2 c taro powder

  • In a mixing bowl, beat the cold heavy whipping cream until slightly thicken.
  • Sift in confectioners’ sugar and whisk until stiff peaks.
  • Flavor with vanilla extract and taro powder.

WRITTEN BY: Jane

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.