Homemade Taro Paste
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10
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Calories
56 kcal
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Course
Condiments
Homemade Taro Paste
Description
The preparation involves boiling peeled, cubed taro until fork-tender, which softens the root vegetable and makes it easy to mash. While still hot, the taro is mashed and mixed with coconut oil and either condensed milk or granulated sugar to add richness, sweetness, and moisture, resulting in a cohesive paste. The recipe notes the option to process the mixture further for a silky smooth texture.
This taro paste is versatile and commonly used in East Asian desserts or as a sweet filling in pastries and buns. Storing it in an airtight container and refrigerating prolongs freshness for later use.
Ingredients
- 300 g taro peeled and cubed
- 15 ml coconut oil or neutral vegetable oil
- 30 ml condensed milk or to taste, or 15g granulated sugar
Instructions
- Place the cubed taro in a pot filled with boiling water.
- Cook the taro for 15-20 minutes, until fork-tender.
- Drain the taro and while hot, mash the mixture with a fork (or potato masher).
- While the taro is still hot, add in the coconut oil, condensed milk/sugar and mix until combined.
- Note: if you prefer a silky smooth texture, you can run it through a food processor.
- Let cool and store in an airtight container in the fridge until ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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