{"id":109693,"title":"Taro Paste","modified":"2025-10-29T16:21:14+01:00","plain":"Taro paste is a versatile condiment used in many Asian recipes thanks to its unique flavor and color. The ingredients? Taro and sugar.\n\n\n\nAsian pastry chefs love it, and it\u2019s used in countless desserts. You\u2019ll also find taro bubble tea, which has become popular worldwide.\n\n\n\n\n\n\n\nWays to Use Taro Paste\n\n\n\nTaro-filled buns and taro mooncakes are commonly found in many bakeries across China.\n\n\n\n\n\n\n\nMeanwhile, Japanese cooks use taro as a filling for their mochi and even ice cream mochi.\n\n\n\nWestern 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\u2014both are perfect for filling cakes!\n\n\n\nIt\u2019s worth noting that if you see taro paste with a very bright purple color, it might not be completely natural.\n\n\n\nWhile this starchy plant does turn purple when cooked, its natural color is usually pale and not very intense\u2014sometimes even white, depending on the taro variety. If the purple is especially vibrant, extra ingredients or food coloring may have been added.\n\n\n\n\n\n\tTaro Paste\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg taro (peeled)150 g sugar\t\n\t\n\t\tCut 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.\t\n\t\n\t\tKeeps for up to 2 weeks in the refrigerator.\n\t\n\t\n\t\tCondimentAsiatiqueP\u00e2te de taro, Taro","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109693"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109693\/revisions"}],"predecessor-version":[{"id":110224,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109693\/revisions\/110224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8851"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}