You know that chewy boba you eat while you drink your milk tea? Well some of them are made of taro and taro can be used to make a whole lot of other desserts! Check it out!
Taro Pork Floss Toast
Image credit : phalaen1.blogspot
Ingredients
- Toast
- 80 ml Milk
- 500 g Taro
- 50 g Unsalted Butter
- 70 g Sugar (for slight sweetness,100g for more)
Instructions
- Cut the taro into chunks. Steamed on high heat, about 20 minutes. If your fork cuts through your taro it is fully cooked.
- Put it in the mixing bowl, use a flat paddle to start beating it into a puree (or directly use a spoon to slowly crush it into mud like consistency)
- First add sugar and mix well, then add cream and milk. Mix thoroughly.
- Heat your pan, put in the cream, melt the cream and put it on the toast. Fry the toast on both sides until it is browned and crispy.
- Coat a piece of toast with taro puree, it should be thicker in the middle, and coat another piece of toast with mayonnaise and pork floss.
- Combine the two pieces of toast, slice and enjoy.
Homemade Taro Balls
Image credit :devour.asia
Ingredients
- 1 Egg
- 300 g Taro
- 30 g Sugar
- 10 g Rice bran oil
- 30 g Japanese potato starch
Instructions
- It is recommended to wear gloves when peeling the taro. After cutting the taro into small pieces, steam it in an electric pot.
- Pour a cup of water using a rice measuring cup into the outer pot. After steaming, add sugar while hot and press it to form taro paste.
- Then add oil, eggs and Japanese potato starch. Mix well.
- Squeeze the mixture into shape, whether it be round or long depends on how you like it. Pour some oil into the pot and put the taro balls in the pot and fry slowly.
- Fry until the surface is golden. Dish is ready to serve.
Taro Mousse
Image credit : pinterest.com
Ingredients
- 250 Milk
- 30 Corn flour
- 5 Gelatine
- 300 Taro paste
- 200 Heavy cream
- 45 Unsalted butter
- 100 Digestive biscuits
- Shredded coconut (moderate amount)
Instructions
- Cut the taro into thin slices and put it in an electric pot to steam. Put 2 cups of water in the outer pot to make it softer. Use a spoon and knead the steamed taro into puree.
- Soak the gelatine slices in ice water to soften them.
- Taro puree + fresh milk + sugar + corn flour, heat over water and stir evenly, cook until it thickens and turn off the heat.
- Stir in the soaked gelatine slices and let them cool evenly. Use digestive biscuit as the bottom layer.
- Heat the butter in hot water bath or melt it in the microwave (5-10 seconds, slowly)
- The biscuits must be pressed tightly, either with a spoon or your hands.
- Beat the whipped cream, use a spatula to mix the mashed taro with the whipped cream evenly.
- Pour into the cake model, freeze for 2 hours to let it shape, and then put it in the refrigerator.
- Sprinkle on your shredded coconut and it's done!
Taro Mille Crepe Cake
Image credit : pinterest.com
Ingredients
- 350 g Milk/Fresh Milk
- 2 or 130g Eggs
- 2 tbsp Caster sugar
- 120 g Cake flour
- Salt a few pinches
- 30 g Vegetable oil
Ingredients for Taro Paste Filling
- 10 g Flour
- 25 g Butter
- 3 Egg yolks
- 1 Fresh milk
- 60 g Caster sugar
- 200 g Taro paste
- 100 g Coconut milk
- 1 can Condensed milk
- Taro flavouring (a little)
Instructions
- Beat your eggs, whisk them together with sugar, add in your milk and vegetable oil, mix all ingredients well, then add in sifted flour. Stir evenly, after filtering, you can start frying the egg roll skin. For every layer of egg roll skin, stir your batter once.
- Scoop a spoonful of the appropriate batter, rotate your pan so that your batter covers the entire pan, and fry until the edges start to turn yellow.
- Remove your crepe from the stove, turn it over, continue to fry for a few seconds at the same temperature, lift your crepe from your pan, and then scoop another spoonful of batter.
- Taro paste filling: mix egg yolk and sugar. Then add sifted flour, mix well. Pour your fresh milk and coconut milk in portions, mix well. Finally add taro paste and condensed milk into the mixture, mix until everything is fully integrated.
- Cook on medium low heat, stir while doing so, cook until it thickens, and remove your pot from the stove. Add in butter, and stir evenly.
- Stir the pot in an ice bath until it is cool to the touch. Stir in 180 g of plant based cream. Arrange your layers as a layer of crepe, one layer of filling, apply filling to each layer, and lightly press it with a flat board.
- Refrigerate for at least 3 hours before eating.
Teochew Taro Puree
Image credit : tastehongkong.com
Ingredients
- 780 g Taro
- 1 tbsp Water
- 5 tbsp Lard
- 275 g Water
- 170 g White sugar
- 10/ as many as you like Ginkgo nut (remove shell, skin and stem)
- 1 tbsp White sugar
- 5 Shallots (chop into pieces)
Instructions
- Peel off taro skin. Slice it, and wash it. Steam on medium heat for about 30 minutes or until soft.
- Remove the taro from the stove. Pour in some water and use a blender to make it into paste.
- Heat up a pan. Add in sugar and water, cook until the sugar is completely melted.
- Add in ginkgo nuts, cook slowly until the ginkgo is transparent, take it out and set aside.
- Cook the lard in a preheated pan. Fry the shallots until golden brown, separate the fried shallots and the lard for use.
- Heat a pot on medium low heat, pour in some lard, add in taro paste, and stir constantly.
- Pour in the remaining lard and stir until it is completely mixed with the taro paste.
- Add white sugar, keep stirring until the sugar melts and mix with taro paste evenly.
- When the taro paste becomes thick, turn off the stove and put it in a bowl.
- Finally, place the candied ginkgo nuts on your taro puree.
Taro Daifuku
Image credit : pinterest.com
Ingredients
- 2 Taro
- 85 g Milk
- 10 g Butter
- 15 g Corn starch
- 25 g White sugar
- 100 g Light cream
- 1 Purple sweet potato fillings
- 50 g Mochiko glutinous rice flour
Instructions
- Pour mochiko glutinous rice flour, corn starch, sugar, and milk into a bowl in turn, and stir evenly. Filter it. Cover the bowl with a layer of plastic wrap, pierce a few holes with a toothpick, and steam on high heat for about 15 minutes.
- Steam the purple sweet potato and taro. After steaming, crush them into puree. Add the butter while it is hot and knead it evenly with gloves.
- Flatten the dough and put it in a zipper bag, let it cool, and put it in the refrigerator. In addition, take a few spoonfuls of glutinous rice flour and fry it over low heat until it turns slightly yellow. After it has cooled, beat the whipped cream, and make taro and purple potato into taro mash.
- Retrieve the cooled glutinous rice cake and divide 25 grams into small doses. Arrange the small doses into a circle, make it slightly thinner.
- Put the rice cake in a container, add a layer of light cream, add a spoon of taro mash, and add another layer of light cream.
- Squeeze the opening shut. Put some cooked flour in your hand and adjust the Daifuku's shape so that it looks rounder.
- Keep refrigerated after finishing for a better taste.
Taro Sago
Image credit : thejanechannel.com
Ingredients
- 1 Taro
- 1 L Milk
- 30 g Sago
- Cold tap water (a little)
- 3 tbsp Caster sugar
Instructions
- Peel taro skin and wash it off.
- Cut into thin slices to make the taro ripe easier
- Put the taro slices in the microwave and heat it in the microwave for 3-5 minutes tomake it ripe.
- Mix the ripe taro with a little water to form mashed taro.
- Sago is soaked in water for 5 minutes so that it cooks faster later.
- Cook the sago in boiling water until there are only a few small white grains left in the centre.
- Put the taro mash and milk in the pot and mix thoroughly.
- Finally, add granulated sugar and sago milk to the taro milk and mix until the sugardissolves. Your delicious taro sago is done!
Taro Fresh Milk
Ingredients
- 80 ml Milk
- Fresh milk
- 500 g Taro
- 50 g Unsalted butter
- 70 g Sugar (for slight sweetness, 100g for more)
Instructions
- Cut the taro into chunks. Steamed on high heat, about 20 minutes. If your fork cuts through your taro it is fully cooked.
- Put it in the mixing bowl, use a flat paddle to start beating it into a puree (or directly use a spoon to slowly crush it into mud like consistency)
- First add sugar and mix well, then add cream and milk. Mix thoroughly.
- Apply the taro paste thickly against the edge of the transparent cup.
- Pour in fresh milk, warm or cool, is up to your preference.
You will be vibin’ to these desserts harder than anything else.
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