Homemade Taro Paste (How to Make and Use it)
This paste made from taro root and coconut milk makes a great addition to your milk tea and various desserts. It's vegan and gluten-free.
Servings: 2 cups
- 1 lb. (450g) taro root
- 1 1/2 tablespoons coconut oil
- 3 tablespoons (40g) sugar
- 1/3 cup coconut milk
Trim the ends of the taro root and peel it. You can use a vegetable peeler or cut off the skin with a knife. Use disposable gloves when peeling or coat hands with cooking oil or vinegar to avoid irritation.
Cut in half lengthwise and then into slices. Place into a large pot and cover with water. Bring to a boil, and cook on low-medium heat for about 20 minutes, until taro is fork-tender.
Drain and transfer cooked taro to a food processor. Add the coconut oil, sugar, and coconut milk. Process until smooth. Let cool and store in an airtight container for up to 2 weeks in a fridge. You can also freeze it by adding the paste into an ice cube tray and freezing.
Calories: 490kcal | Carbohydrates: 79.5g | Protein: 4.1g | Fat: 18.6g | Sodium: 29.8mg | Sugar: 19.8g