Taro desserts. Wait, have you ever seen taro before? Well, taro is a local tuber in my country like sweet potato, cassava, and yam.
Actually, taro is very good as a source of healthy carbohydrates because it has a low glycemic index. In addition, taro is also a source of fiber. But unfortunately, taro is less popular than sweet potatoes. Because taro has an itchy sap that must be processed specifically to produce delicious food.
In addition to having a slimy sap on the inside of the flesh, taro also has a bland taste. So, not many people like to eat taro.
Meanwhile, for me taro is quite delicious because I am used to enjoying food that is less tasty. We just need to get used to it. I often steam taro as a substitute for rice.
This time, I will make a dessert with taro ingredients, with a healthier version. We can find this type of dessert in China.
This sweet dessert is served with coconut milk. Unfortunately, if not cooked properly, coconut milk can also cause an increase in cholesterol. That's why we shouldn't cook coconut milk for health reasons.
A healthier solution for serving coconut milk is to use ready-to-drink coconut milk. This means that coconut milk made with a mixture of ready-to-drink water makes the coconut milk safe to consume. If you use canned coconut milk, make sure that the coconut milk product is safe to consume without having to be cooked again.
Good taro usually has small, slightly purplish patterns. Later, taro will have a soft texture when cooked.
That's why in some versions of taro cakes and drinks, the dish has a purplish color. Like taro latte, taro cakes, and more 😊
The dessert I made this time also has a beautiful purple dish color. Although, it's not striking because I don't use additional coloring in this dessert.
THE INGREDIENTS
- 500 grams taro
- 2 cups coconut milk
- 150 grams of sugar
to boil taro
- 4 cups of water
- 1 teaspoon salt
- 2 pandan leaves (optional)
COOKING INSTRUCTIONS
STEP 1
Peel the taro carefully. I use gloves so that my hands don't get itchy from the taro slime. To make the peeling process easier, I divide the taro into two pieces.
STEP 2
Cut the taro into cubes, but not too small so that it doesn't fall apart when boiled. Then, soak it in water with enough salt to remove the slime on the taro. Soak for at least 15 minutes.
STEP 3
After the taro is soaked, drain and wash the taro several times until the slime is no longer felt. Then, boil 4 cups of water. Add 1 teaspoon of salt, with pandan leaves. Then, add taro pieces.
Boil for about 25 minutes. Use a covered pot to boil the taro so that they cook evenly and perfectly.
STEP 4
After the taro is cooked, add sugar. Stir well until the sugar dissolves. Stir carefully so that the taro does not break.
STEP 5
Add ready to drink coconut milk. Turn off the heat, stir well. Then, remove and this taro dessert is ready to be served while warm.
THE RESULTS
Look at the beautiful color! I like how the color is also with the soft texture of the taro. Combined with creamy and savory coconut milk ❤️
If you like cold desserts, you can store this dessert in the refrigerator before serving. Or, serve it with ice cubes. Do you want to try this dessert made from taro and coconut milk ingredients?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
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I'm not familiar with this food. I just looked it up, and apparently it grows in Florida (a U. S. state) and is a common food in Hawaii (another state). I also read that the leaves and roots of the plant can be poisonous when raw? Is this true for the taro you use?
Interesting post...I learned something new.
In the past, I made Youtube video from my garden. But my taro not having purple pattern due to different location
Yeah we cant eat then raw, so itchy and dangerous :(
This is the first time I have heard of taro. A similar plant (mushroom) grows naturally in my country. It's called "Domalan Mushroom". Maybe it is the same, I am not sure. The mushroom I am talking about has no taste. I remember it is used in the pharmaceutical industry. So is it coconut that gives Taro its flavor. I'm curious. It also seems to be a special herb for sportsmen.
I learned a new information. Thank you for telling us about Taro, my friend. Greetings from Turkey to Indonesia.
I have never tried taro. I'm sure I can convince someone to make it for me, hehe. It looks really good on how you have presented it, love the purplish appearance. Thinking it would be a good treat on the upcoming Valentine's Day. It just has the love looking vibe, hehe.
I love this kind of dessert very much! It's super easy to make and so delicious. I made this dessert before, but with purple yam. It looked very similar to yours.
I think i gotta try the taro version next time. Thanks for sharing! :D
Oh, this combination never occurred to me to try, but it makes sense... I thought of the flavours separately in my mind and I think I might like this sweet.
I love taro puree with butter and milk.
Greetings!, @anggreklestari. I don't know if my mum has seen this recipe, but I'm sure she'll be encouraged to make it too.
I've never eaten taro before. I asked my mom and she had eaten it once before, I think it's called purple potato in our country. It sounds strange to make a dessert out of potato, but after all, even zucchini can be made into dessert haha.
Hm but I think tekstur really different ehehe
Potato also has unique flavor so never suitable foe sweet dessert with coconut milk like this
Taro is popular for desserts especially in China 😊
Thanks for the information, I don't think I can find it in the markets but I will look and taste it if I can find 😊
I've never tried eating this, usually I make chips, I'm curious about the taste... thanks for the recipe❤️
If am not mistakenly this is called cocoyam in my country, i love how you cut them into cubes gave me a perfect idea of my next porridge
We had a lot of taro in our farm and backyard i the Philippines and I miss my mother. Shevwas the one planting it.
Is it advisable to eat it with cereal?
For sure. Crispy texture just perfect 😊
Very good recipe, first time I see a dessert like this, it looks delicious.
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This dessert looks so lovely 😍😍😍
This is the first time I've read anything about this dish. It seems like something very tasty to me, and it has a very "different" texture.