Taro Pudding Recipes

TARO PUDDING RECIPE

Steps:

• Peel and shred the taro.
• Heat the oil in a wok and sauté the taro until soft.
• Add the water and simmer for 15 minutes.
• Wash and soak the Chinese mushrooms and dried shrimps until soft.
• Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately.
• Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning.
• Sift in the flour and bind into a thick batter.
• Adjust the flavor to taste.
• Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour.
• Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives.
• Set aside to cool.
• Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown.
• Serve hot with oyster sauce.

GRATED TARO PUDDING

Steps:

• Peel the taro, clean and chop into portions.
• Grate the taro, wrap in softened banana leaves.
• Bake in an earth oven or steam for one hour.
• When cooked, cut into squares and mix with coconut cream.
• Toddy syrup, made from the sap of the coconut flower, can be added for a sweeter taste.

TARO COCONUT TAPIOCA DESSERT

Steps:

• In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
• Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.