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    Home » Recipes » Spreads & Syrups

    Homemade Taro Paste

    Published: May 25, 2021 by Michelle · 12 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Homemade Taro Paste has a sweet, nutty flavour and is made with only 3 ingredients. Use it as a filling for steamed buns, or as base for Taro Milk Bubble Tea.

    Mashed taro paste in white bowl on wooden board.

    What is taro?

    Taro is a starchy root vegetable that is used in many cuisines. 

    I personally love it in Taro Milk Bubble Tea.

    Taro is light beige in colour with purple flecks.

    The exterior peel is tough, brown and has a rough texture.

    Raw cubed taro in a white bowl on wooden board.
    What does it taste like?

    Taro has similarities to starchy root vegetables like sweet potato/yam, and has a slightly sweet and nutty taste.

    I love pairing taro with coconut. 

    Why you'll love this recipe

    This Homemade Taro Paste comes together in less than 30 minutes.

    It's lightly sweetened, and works great as a filling for steamed buns.

    The taro paste consists of only a few ingredients and is easy to make.

    Only 3 ingredients 

    You'll need:

    • taro: peeled and cut into cubes
    • coconut oil: you can use a refined coconut oil if you don't like the flavour of coconut; or use a light neutral vegetable oil
    • condensed milk: sweetens the paste and adds some creaminess

    Note: you can also use granulated sugar in place of the condensed milk as a vegan/dairy-free alternative.

    Caution

    Undercooked/raw taro can be toxic when ingested due to the presence of oxalic acid.

    It can cause your throat to itch.

    When handling and cutting taro, your hands may become itchy.

    You can use food-safe gloves or try soaking your hands in vinegar prior to handling taro.

    Taro paste with spoon in white bowl, on wooden board with cooked taro on the side.

    How to make it

    Cut taro into cubes (Step 1).

    Place the cubed taro in a pot filled with boiling water (Step 2).  

    Cook for 15-20 minutes, until the taro is fork-tender.

    Drain the taro and while still hot, mash the mixture with a fork (Step ¾).

    Add in the coconut oil, condensed milk/granulated sugar and mix until combined.

    Tip: if you prefer a silky smooth texture, you can run it through a food processor.

    Note: the taro paste will firm up a bit when stored in the fridge.

    If you prefer a thinner paste, you can add a little water to it.

    However, if using for Steamed Taro Buns, a thicker taro paste will work best.

    Step by step instructions how to make taro paste, with text overlay.

    How to use 

    You can use the Taro Paste as a filling in steamed buns, breads, mochi, or in bubble tea.

    Try it in between puff pastry for a homestyle version of taro pie.

    How to store

    Store the paste in a clean air-tight container in the refrigerator for up to 2 weeks.

    You can freeze the paste for up to 3 months in a freezer-safe container.

    If frozen, defrost overnight in the fridge prior to using.

    Other recipes you may like

    Be sure to check out these recipes:

    Steamed Taro Buns

    Real Taro Milk Bubble Tea

    Steamed Red Bean Paste Buns

    Homemade Adzuki Red Bean Paste

    Taro & Pitaya Mochi Croissants

    Mom's Black Sesame Paste

    Let me know if you try out this simple recipe for Taro Paste -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Homemade taro paste with spoon in white bowl, on wooden board with cooked taro in background.

     

    Print Recipe
    5 from 6 votes

    Homemade Taro Paste

    A recipe for homemade taro paste, with only 3 ingredients. Use as filling or in bubble tea.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Condiment
    Cuisine: Asian, Chinese
    Servings: 10
    Calories: 56kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 300 g taro peeled and cubed
    • 15 ml coconut oil or neutral vegetable oil
    • 30 ml condensed milk (or 15g granulated sugar) or to taste
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Place the cubed taro in a pot filled with boiling water.
    • Cook the taro for 15-20 minutes, until fork-tender.
    • Drain the taro and while hot, mash the mixture with a fork (or potato masher).
    • While the taro is still hot, add in the coconut oil, condensed milk/sugar and mix until combined.
    • Note: if you prefer a silky smooth texture, you can run it through a food processor.
    • Let cool and store in an airtight container in the fridge until ready to use.

    Nutrition

    Calories: 56kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Almondy Cake (Ikea Copycat Recipe)
    Steamed Taro Buns »

    Reader Interactions

    Comments

    1. David @ Spiced

      May 26, 2021 at 4:18 am

      5 stars
      Ah, such a versatile recipe for lots of other uses! I've seen taro in the stores, but I've yet to play around with it. I had no idea taro paste is so easy to make, though!

      Reply
      • Michelle

        May 26, 2021 at 6:49 am

        Thanks David! It's a really underrated ingredient for sure 🙂

    2. Jennifer

      June 05, 2021 at 10:44 pm

      5 stars
      This looks delicious. Will try. For the sugar sub, will the granulated sugar make the texture grainy? Should I grind the sugar into a finer texure?

      Reply
      • Michelle

        June 06, 2021 at 9:24 am

        If you're using sugar, it's best to mix it into the hot, boiled taro. The heat from the taro will dissolve the sugar with no issue. If you're really concerned about graininess, you can blend the entire mixture. Hope that helps!

    3. Angela

      June 07, 2021 at 8:20 am

      5 stars
      Such an easy and fun recipe to add to my collection! Thanks so much for sharing.

      Reply
    4. HEATHER PERINE

      June 07, 2021 at 8:26 am

      5 stars
      I had taro once on vacation and I was surprised at how much I enjoyed it. Had no idea how easy it was to make and how versatile. Thanks for the tip on wearing gloves 🙂

      Reply
      • Michelle

        June 07, 2021 at 8:20 pm

        Thanks Heather, it sure is easy to make and that nutty flavour is delicious! 🙂

    5. Angela

      June 08, 2021 at 8:58 am

      5 stars
      What a great ingredient! I have never tried it but I am intrigued now. Thanks for sharing your step by step pictures.

      Reply
    6. Rosemary

      June 10, 2021 at 9:11 am

      I tried taro for the first time when I visited the Philippines and loved it. Reading your recipe takes me back to wonderful experiences. That said, I've never thought of making taro at home. You've inspired me to try something new. Thanks for that 🙂

      Reply
    7. Dannii

      June 12, 2021 at 7:53 am

      5 stars
      I can just imagine this in fluffy buns. I bet it is amazing!

      Reply
    8. Jen

      September 15, 2021 at 11:46 pm

      I’ve overcooked my taro paste and it’s became chewy. How can I revive it ?

      Reply
      • Michelle

        September 16, 2021 at 6:46 am

        I have not experienced chewy taro -- if the taro texture is fork-tender, it should mash into a paste with some liquid.

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