Instant Pot Taro Milk
User Reviews
5
Instant Pot Taro Milk
Description
This recipe starts with pressure cooking taro and purple sweet potato chunks stacked on a steamer rack inside the Instant Pot with one cup of water. The roots cook under high pressure for 12 minutes, then release pressure quickly. Cooking both roots together preserves their natural textures and sweetness while softening them thoroughly.
After cooking, the taro and sweet potatoes are mashed with salt and white sugar. The mashed mixture serves as a concentrated paste that is then combined with warm or cold milk to make the drink. The taro milk mix can vary in texture from chunky to ultra-smooth depending on how finely the taro is mashed, and adjustments can be made by blending or leaving bits for texture.
The flavor balances natural sweetness from the tubers enhanced by sugar and mellow saltiness from the pinch of salt. The color is a soft purple hue because of the mixture of taro and purple sweet potato. It is served immediately after mixing, making a visually appealing and flavorful beverage.
Practical tips emphasize using good quality milk, adjusting ratios of taro to sweet potato (generally about 2:1), and storing mashed taro for up to three days refrigerated or two months frozen. Reheating mashed taro before mixing with milk improves softness. The recipe accommodates personal sweetness preference and texture by adjusting sugar and mashing level.
Ingredients
- 1.3 pounds (600g) taro , 1.5” thick chunks
- 0.67 pounds (300g) purple sweet potato , 1.5” thick chunks
- 2 large pinches salt
- ⅓ cup (68g) - ½ cup (104g) white sugar
- 2.25 liters milk (cold or hot)
Instructions
- Pressure Cook Taro & Sweet Potato: Pour 1 cup (250ml) cold water, and place steamer rack in Instant Pot. Place 1.3lb (600g) taro chunks in Instant Pot. Layer 0.6lb (300g) purple sweet potato chunks on top. Lock the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 12 minutes, then Quick Release. Open the lid.
- Make Mashed Taro: Place the cooked taro and sweet potatoes in a large mixing bowl. Mash the hot taro and sweet potatoes with 2 large pinches of salt and ⅓ cup (68g) white sugar.
- Make Taro Milk: Mix ⅓ cup + 1 tablespoon (100g) warm mashed taro with roughly ⅓ cup (83ml) milk until desired consistency. Add the taro milk paste into a cup. Top it up with roughly ⅔ cup (167ml) milk. Give it a few quick stirs and serve immediately. Enjoy~ :)*Note: For making the best Taro Milk, check out all the pro tips in Recipe Notes section below.
Notes
- Use your favorite high-quality milk; cold or warm milk both work well for preparing the drink.
- Maintain approximately a 2:1 ratio of taro to purple sweet potatoes for balanced flavor and color.
- Adjust the mashed taro texture according to preference, from chunky to smooth, by mashing or blending accordingly.
- Sweetness can be customized by tasting the mashed taro; aim for slightly too sweet as milk dilutes sweetness.
- Store mashed taro in the refrigerator for up to 3 days or freeze for up to 2 months; reheat before mixing with milk for best results.
- For ultra smooth taro milk, blend the taro and milk instead of mashing, skipping reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 219mg | 9% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 5245IU | 105% |
| Vitamin C | 4mg | 4% |
| Calcium | 321mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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