Taro paste is a versatile condiment used in many Asian recipes thanks to its unique flavor and color. The ingredients? Taro and sugar.
Asian pastry chefs love it, and it’s used in countless desserts. You’ll also find taro bubble tea, which has become popular worldwide.
Ways to Use Taro Paste
Taro-filled buns and taro mooncakes are commonly found in many bakeries across China.
Meanwhile, Japanese cooks use taro as a filling for their mochi and even ice cream mochi.
Western cuisine has also embraced this ingredient in desserts and snacks. By mixing taro paste with butter and cream, you can make taro buttercream or taro whipped cream—both are perfect for filling cakes!
It’s worth noting that if you see taro paste with a very bright purple color, it might not be completely natural.
While this starchy plant does turn purple when cooked, its natural color is usually pale and not very intense—sometimes even white, depending on the taro variety. If the purple is especially vibrant, extra ingredients or food coloring may have been added.
Ingredients
- 1 kg taro peeled
- 150 g sugar
Instructions
- Cut the taro into cubes.
- Boil over medium heat for 45 minutes.
- Drain well.
- Add the cooked taro and sugar to a blender, then blend until smooth and homogeneous.
Super rapide à préparer même quand on est crevé et à court de temps en semaine, et le résultat est bien lisse et délicieux 😊
So easy and the texture came out perfectly smooth; I made a double batch because it was that good, and the leftovers were just as delicious the next day in bubble tea and mochi filling.
Made this taro paste today and swapped half the sugar for coconut sugar to give it a slightly deeper flavor. Also simmered the taro for about 5 extra minutes until it was super tender, and the paste came out even smoother and still delicious 😊
My kids went crazy for this taro paste and practically licked the spoon clean 😋; they even asked for seconds and wanted it in their bubble tea the next day.