taro

This finger licking chicken wings dish is a combination of a savoury broth, nutty taro and tender chicken. A hearty recipe is guaranteed to impress your love ones.

Finger-Licking Chicken Wings

chicken wings

mushroom

ginger

spring onion (white part) (5cm long pieces)

onion

soy sauce

oyster sauce

rice wine

In a pot over the medium heat, add 3 tablespoon of oil, ginger and spring onion(white part), cook till slightly golden. Add soy sauce to the hot oil and stir for 5 seconds to bring out the flavour of caramelised soy sauce.

Add the mushroom slices with the soaking warm water, oyster sauce, dark soy sauce, 3 tablespoon of rice wine, taro and chicken wings. Mix all the ingredients and bring to a boil.

Turn down the heat to low, put the lid on and simmer for 20 minutes.

Stir in one tablespoon of oil, one tablespoon of rice wine then turn off the heat. Garnish with the spring onion (green part) and serve.

Sweet and earthy taro root combines with shortbread cookies and toasted coconut for a buttery and colorfully purple cookie dipped in white chocolate.

Taro Coconut Shortbread Cookies

all purpose flour

½ tbsp taro powder

salt

unsalted butter, room temperature

sugar

purple food coloring or ube extract (optional)

coconut

white chocolate

coconut oil

In a large bowl, sift flour, taro powder, and salt together.

In a mixing bowl, cream together butter and sugar, until light and creamy. Beat in flour mixture and mix until incorporated. If you want a brighter purple color, add 1-2 drops of purple food coloring or ube extract, and mix until color is even.

The dough will look crumbly at first. Use your hand to form the dough into a disc. Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F. Spread shredded coconut evenly onto a baking sheet lined with parchment paper. Bake for 5-7 minutes, until slightly golden. Set aside to cool.

Line another baking sheet with parchment paper or grease with cooking spray. On a floured surface, roll the chilled dough to about ¼ in thickness. Use a round cookie cutter to cut into shapes. Transfer the cookies to prepared baking sheet. Chill in the refrigerator for another 15 minutes.

Bake for 11-12 minutes, or until the edges are just beginning to turn golden brown. Allow cookies to cool completely before dipping into chocolate.

In a microwave safe bowl, melt white chocolate in the microwave in 30-second interval, stirring in between. When it is smooth and melted, stir in 1 tsp of coconut oil.

Dipped half of the cookie into melted chocolate, then place it on a clean baking sheet. Sprinkle with toasted coconut. Repeat with the remaining cookies.

Allow the cookies to harden completely. You can place them in the refrigerator for 10 min to speed up the cooling process. Enjoy!

Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tsp white pepper

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

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5348771529001-5977447755001

A recipe for homemade taro paste, with only 3 ingredients. Use as filling or in bubble tea.

Homemade Taro Paste

300 g taro (peeled and cubed)

ml coconut oil (or neutral vegetable oil)

ml condensed milk

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.

A simple recipe for taro bubble milk using cooked, mashed taro, rather than the powdered artificial taro flavouring.

Real Taro Milk Bubble Tea

Tbsp mashed taro

2-3 Tbsp condensed milk (or sweeten to taste)

tsp vanilla extract

almond milk (or milk of your choice)

potato powder (for colour, optional)

ice cubes

Homemade boba pearls

In a high-powered blender, add the mashed, cooked taro, condensed milk, vanilla extract and almond milk (or milk of your choice), along with the purple sweet potato powder (if using). Blend until smooth.

Add boba pearls to a drinking glass, fill with ice, and pour the blended taro milk over top.

Serve immediately.

Easy taro milk tea at home! Get the creamy thick boba shop quality in less than 30 minutes. Try this straightforward recipe to satisfy your cravings for this Taiwanese beverage snack.

Taro Milk Tea Recipe From Taro Root

150 g taro (peeled and cubed)

tsp sugar

tbsp tapioca pearls

ml milk (can use plant based milk)

tsp condensed milk

Boil the cubed taro root for 20 minutes on medium heat. It should be soft enough to poke through with a fork.

Discard the water. Smash the cooked ground root until an even paste is formed. For a smoother paste, use a food processor or blender. Incorporate the sugar while the paste is still hot. Set aside.

Add your boba to a pot of boiling water. Add 2 tsp of sugar and allow this boil for 5-7 minutes. Once the boba begin to float these are done. Adjust the timing depending on how firm or soft you prefer them. Remove from hot water and set them aside.

Brew the ceylon and let this mix well with fresh ground root paste and condensed milk.

Finally, add the milk and tapioca pearls to the mixture. Serve the taro milk tea hot or cold.

Enjoy this traditional Japanese snack at home! You can easily make the treat in 30 minutes by using a microwave and milk tea powder. Perfect as an after-meal dessert or as an afternoon snack.

Taro Mochi Recipe

sweet rice flour

milk tea powder ((as used to make bubble tea))

water

sugar ((usually white sugar))

taro paste

¼ tsp potato starch ((for dusting))

Mix the sweet rice flour, milk tea powder and sugar in a medium bowl. Add water little by little and combine thoroughly every time. This will become your mochi mix.

Spread

Then, spread the mixture in a 9x11 inch glass baking dish or any microwaveable dish. Make sure to cover the mix with plastic wrap.

Microwave and cool

For 4 minutes, microwave the mixture on the ‘high’ setting. Then, take off the plastic wrap and let it sit to cool for about 4 to 5 minutes. We want to cool the mix slightly.

Once the mix is cool enough for us to handle, cut the mochi into 12 large squares of about 2 inches on each side.

Mould

Pick up one square at a time, and place ½ teaspoon of sweet paste into the centre of the square. After that, pick up up the edges of the square and fold it over the paste to seal it inside the rice dumpling. Gently mould the dumpling into a nicely shaped ball. Finally, sprinkle and dust some of the potato starch on the ball. This is to prevent the ball from easily sticking. Repeat this for all 12 squares.

Soft and chewy snow skin filled wrapped around a lightly sweet, smooth taro and coconut filling

Taro Snow Skin Mooncake

Taro,

Granulated sugar (1/4 cup)

Cornstarch (2 tbsp)

Vegetable oil

tbsp Coconut milk

grams Glutinous rice flour (⅓ cup)

grams Rice flour (⅓ cup)

grams Wheat starch/corn starch (2 tbsp 2 tsp)

grams White sugar (1 tbsp 1 tsp)

Coconut milk, or whole milk (½ cup 2 tbsp)

grams Vegetable oil (1 tbsp 1 tsp)

purple gel food colouring

Cornstarch,

Steam the peeled and cubed taro for 30-40 minutes, or until fork tender

Place the taro in a large bowl and mash with a fork or potato masher

Add the sugar, cornstarch, oil, and coconut cream

Mix until smooth, cover with cling wrap and place in the fridge to cool completely

Taro filling

Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth

Cover the mixture and steam for 20 minutes, or until the centre is fully set

Roughly mix the mixture and allow it to cool completely

Using your hands knead the dough until the oil is completely absorbed

Remove one-third of the dough and knead in the purple food coloring

Divide the white dough and purple dough into 10 equal parts

Combine the pink and white dough together to form 10 balls and set aside

Snow skin

Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)

Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)

Flatten the ball and roll it out with a rolling pin to form a circle

Place the taro ball in the center and pull the sides of the snow skin in to enclose

Smoothen the surface of the dough and shape it into a mooncake using the dusted mould

Repeat with the remaining taro filling and dough

Refrigerate for 1-2 hours to set before serving

Assembly

A Southeast Asian/Malaysian Chinese dessert soup made with taro, yams, tapioca jellies, sago pearls in a flavourful pandan coconut milk.

Bubur Cha Cha

taro root

purple yam (peeled and diced)

2-3 discs palm sugar ((sweeten

coconut milk

g tapioca starch

C water

g pink pitaya powder

C dried sago pearls

Fill a large pot with water and bring to a boil. Add in the diced taro and yam. Boil until taro and yam have softened, about 10-15 minutes. Drain into a colander and set aside.

Boil the taro and yam:

Next, make the tapioca jellies. Put the tapioca starch and pink pitaya powder into a medium bowl and add in the hot boiling water. Use a spatula to mix until a dough forms.  If the dough feels too dry, add in a little water at a time. The consistency should feel like playdough.

Use your hands to knead the dough and transfer it onto a flat surface. Roll into a long coil and cut into desired shape. Or flatten with a rolling pin and use a small cookie cutter to cut out shapes (like I did with the stars). Dust with additional tapioca starch if it&#039;s too sticky.

Fill a small pot with water and bring to a boil. Add in the tapioca jellies and cook for about 6-7 minutes, until they float to the top. Strain out the jellies and set aside in a clean bowl.

Make the tapioca jellies:

Using a small pot, add in the 1 C water and bring to a boil.

Pour in the sago pearls, give it a quick stir and turn off the heat. Remove the pot from heat and replace the lid. Give it a stir every so often. The sago pearls will be cooked when they&#039;re translucent, about 20-30 minutes.

Cook the sago pearls:

In a large pot, add the 3 C of water and the palm sugar discs. Bring to a boil and stir to dissolve the sugar.

Tie the pandan leaves into a knot and throw them into the pot. When the sugar has completely dissolved, bring the heat down to a simmer and stir in the coconut milk. Remove the pandan leaves.

Next, gently add the cooked taro, yam, tapioca jellies, and sago pearls into the coconut milk. When the mixture is warmed through, turn off the heat and serve.

Serve bubur cha cha warm or chilled.

Assemble:

Bubur cha cha is a classic Malaysian delicacy made from a mixture of colourful sweet potatoes, taro, chewy tapioca jellies and sago pearls. This Chinese tapioca dessert soup also consists of a sweet, creamy, filling coconut broth. Learn how to cook bubur cha cha when you need a quick, hearty and filling dessert.

Bubur Cha Cha Recipe

100 g tapioca starch

sweet potato

orange potato

200 g gula melaka

70 g sago (or ½ cup (dry))

coconut milk (380 ml)

pandan leaf ((knotted))

First, make your tapioca jelly. Mix tapioca starch with 80 ml of boiling water. Stir everything quickly until you get a thick, pliable dough. Knead and roll into ½ inch cubes. Boil the jelly cubes in 500ml until they float. Transfer to a bowl of cold water and set aside. Drain the jellies before use.

Cut taro and sweet potatoes into 1 cm cubes. Steam the taro cubes for about 15 minutes until it becomes fork-tender. Then, set aside for later.

Boil sago in 500ml of water for 10 minutes until they turn translucent. Then, turn the heat off and let them simmer with residual heat for 10 minutes.

Then, add the sweet potato cubes to a pot with 2 litres of water. Boil everything for 10 to 12 mins. Then, set aside to cool down.

Cook a can of coconut milk over medium heat in another pot for 5 min. Add three knotted pandan leaves. Meanwhile, mix gula melaka with 100 ml of boiling water and stir to get a thick brown mixture. Afterwards, add the gula melaka mixture to the heated coconut milk and stir until fully combined.

Finally, add the steamed taro, sweet potatoes, tapioca jelly, and sago. Ensure that you sieve the sago pearls beforehand to remove excess water. Stir well and let everything simmer for another 3 to 4 minutes. Afterwards, transfer your Malaysian dessert into a bowl and serve.

This creamy, rich taro milk tea made with a jasmine tea base, milk and black tapioca boba tastes just like your favorite bubble tea recipe!

Taro Milk Tea (Taro Bubble Tea)

jasmine green tea bag

Simple Syrup:1/2 tbsp granulated sugar

Boba:1/8 cup quick cooking black tapioca pearls

For Serving:1/2 cup milk

ice (optional)

First, prepare the taro tea: Add the jasmine tea bag to the boiling water. Let the tea steep for 15 minutes. Remove the tea bag and add the taro powder. Stir until completely dissolved. Once at room temperature, put the tea in the fridge and chill for at least 2 hours until cold. 

Meanwhile, make the simple syrup: On a small saucepan, heat the sugar and water over medium heat until the sugar is dissolved. Remove the syrup from the heat and set aside.

Next, prepare the boba: Bring a small pot of water to a boil over high heat. Once boiling, add the tapioca pearls. After about 20 seconds, they should float to the top. Reduce the heat to maintain a simmer and continue to simmer for 5 minutes. Then, remove the pot from the heat, strain the boba and run them under cold water for a minute. Add the boba to the simple syrup mixture and set aside until ready to drink the tea.

Lastly, serve the taro milk tea: Stir the milk into the cooled taro jasmine tea. Add in the boba. If you prefer your milk tea extra cold, add a handful of ice.

This is such a fun recipe for a hot summer day! I had no idea it was possible to make bubble tea at home!

What an incredible colour. The flavours sound amazing too.

Learn how to make Pig and Khao chef Leah Cohen's green papaya salad with grilled chicken and crunchy taro chips.

Top 13 taro recipes from across the web

The most viewed taro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Finger-Licking Chicken Wings

Taro Coconut Shortbread Cookies

Chicken, taro and glass noodle spri...

Homemade Taro Paste

Real Taro Milk Bubble Tea

Taro Milk Tea Recipe From Taro Root

Taro Mochi Recipe

Taro Snow Skin Mooncake

Bubur Cha Cha

Bubur Cha Cha Recipe

Taro Milk Tea (Taro Bubble Tea)

Recipe: Thai Green Papaya Salad Wit...

Thousand-Layer Taro Mooncakes

Top 13 taro recipes from across the web

The most viewed taro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Finger-Licking Chicken Wings

Taro Coconut Shortbread Cookies

Chicken, taro and glass noodle spri...

Homemade Taro Paste

Real Taro Milk Bubble Tea

Taro Milk Tea Recipe From Taro Root

Taro Mochi Recipe

Taro Snow Skin Mooncake

Bubur Cha Cha

Bubur Cha Cha Recipe

Taro Milk Tea (Taro Bubble Tea)

Recipe: Thai Green Papaya Salad Wit...

Thousand-Layer Taro Mooncakes

The most viewed taro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine