Sweet taro 古早味蜜芋頭
Taro is a root vegetable that I love in both savory and sweet dishes. I have several recipes using this delicious vegetable and there are more to come! Many people ask me what does taro taste like, it has sweet potato texture and a subtle flavor and color. It’s like sweet potato that’s used as a source of good carbs a lot in my culture because it’s so easy and cheap to grow. Sweet taro is a very traditional dessert flavor and ingredient. I love both the flavor and the color. I love it in my drinks, in my bread, in my cakes, and with shaved ice too.
This recipe is for both the dessert and the condiment. Once the taro is cool and chill in fridge over night, it’s ready to be enjoyed as is, but can also be mashed and used in pastry, cake or bread! One of my favorite condiment in my fridge besides red bean paste!
Sweet taro 古早味蜜芋頭
Ingredients
Taro, 700g peeled and cut into 2” chunk
Granulated sugar 420g
Salt 4g
Instructions
Place the taro chunks, salt, and sugar , cover and cook for 30 minutes. Remove from heat. Let it sit for 20 minutes before uncovering the pot. Use a skewer or chopstick to test if the taros are cooked. If it can easily pierce through the taro, then they are done. Return the pot to a soft simmer over low heat, cook for 25-30 minutes more until the sides of the taro become a bit rough looking but still maintain the shape. Remove from heat, transfer to an airtight container and set in the fridge overnight before using.
The next day, the taro can be mashed as a dessert or baking ingredients or enjoyed as is with some of the sweet soup.
