Go Back
–+ servings
Print

Homemade Taro Paste

A recipe for homemade taro paste, with only 3 ingredients. Use as filling or in bubble tea.
Course Condiment
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 56kcal
Author Michelle

Ingredients

  • 300 g fresh taro peeled and cubed
  • 15 ml coconut oil (or neutral vegetable oil/butter) or full-fat coconut milk
  • 30 ml sweetened condensed milk (or 15g granulated sugar) adjust to your taste

Optional:

  • 1-2 teaspoon purple sweet potato powder for purple color
US Customary - Metric

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 (or coconut milk), condensed milk/sugar and mix until combined. (If you prefer a purple hue to the taro paste, you can add purple sweet potato powder).
  • Note: if you prefer a silky smooth texture, you can run it through a food processor or high-powered blender.
  • Let cool and store the taro paste in an airtight container in the fridge until ready to use.

Notes

As the taro paste cools in the fridge, it will stiffen up a little. If you prefer a looser paste, add in more coconut milk. 

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