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.
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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.
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.
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.
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:
Homemade Adzuki Red Bean Paste
Taro & Pitaya Mochi Croissants
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
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
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
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.
David @ Spiced
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!
Michelle
Thanks David! It's a really underrated ingredient for sure 🙂
Jennifer
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?
Michelle
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!
Angela
Such an easy and fun recipe to add to my collection! Thanks so much for sharing.
HEATHER PERINE
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 🙂
Michelle
Thanks Heather, it sure is easy to make and that nutty flavour is delicious! 🙂
Angela
What a great ingredient! I have never tried it but I am intrigued now. Thanks for sharing your step by step pictures.
Rosemary
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 🙂
Dannii
I can just imagine this in fluffy buns. I bet it is amazing!
Jen
I’ve overcooked my taro paste and it’s became chewy. How can I revive it ?
Michelle
I have not experienced chewy taro -- if the taro texture is fork-tender, it should mash into a paste with some liquid.
Angelina Gonzales
The taste, the creaminess that’s what made me love taro filling. I’ve tasted it one of the well known restaurants in the Philippines (1919 Grand Cafe) one of their #1 desserts, like a roll cake moist and soft. So now I’m trying to make it myself. Try it there, an awesome place to experience.
Michelle
Hi Angelina, thanks for sharing your experience with taro filling! I'll have to check out that cafe one day 🙂
Jun
Hi~~~ can I steam the taro instead of boiling it? 😊
Michelle
Hi Jun, you sure can.
A
Great recipe, made it a few times already. Love adding it to cakes and buns. I opted for coconut oil as written which gives it a slight coconutty flavor.
Michelle
Thank you for your comment, A 🙂