Are you tired of the same old recipes? Look no further! Taro, a starchy vegetable native to tropical regions, is a versatile ingredient that can be used in a wide variety of dishes. From sweet treats like puddings and cakes to savory meals like curries and soups, taro is a culinary chameleon. In this article, we’ll explore 20 delicious taro recipes that will inspire your cooking and take you on a flavorful journey around the world.
Whether you’re looking for a comforting bowl of soup or a sweet treat to satisfy your cravings, these taro recipes are sure to impress. From classic combinations like taro and coconut milk to innovative pairings like taro and banana, there’s something for everyone in this collection of tasty dishes. So grab your apron and let’s get cooking!
Taro Bubble Tea
Experience the unique flavor of Taro bubble tea, a refreshing twist on traditional milk tea. This recipe combines the creamy sweetness of taro with chewy boba and a hint of vanilla.
Ingredients:
– 2 cups water
– 1 cup taro powder
– 1/2 cup granulated sugar
– 1/4 cup honey
– 2 cups milk (dairy or non-dairy)
– 1/4 teaspoon vanilla extract
– Boba (tapioca pearls)
– Ice
Instructions:
1. In a large pot, combine water and taro powder. Whisk until smooth.
2. Add sugar and honey to the pot. Heat over medium heat, stirring until dissolved.
3. Remove from heat and stir in milk and vanilla extract.
4. Allow the mixture to cool to room temperature.
5. Add boba to the tea and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, with ice if desired.
Cooking Time: 10-15 minutes (including cooling time)
Crispy Taro Fries
Experience the unique flavor of taro in a crispy, addictive snack! This recipe transforms taro tubers into crunchy fries that are perfect for munching on while watching your favorite movie or as a side dish to complement your favorite meals.
Ingredients:
– 2 large taro tubers
– 1/2 cup vegetable oil
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the taro into long, thin strips, about 1/2 inch thick.
3. In a bowl, mix together salt, black pepper, and garlic powder (if using). Toss the taro strips with the seasoning mixture until evenly coated.
4. Line a baking sheet with parchment paper. Arrange the taro strips in a single layer, leaving some space between each fry.
5. Drizzle the vegetable oil over the taro fries, making sure they’re all lightly coated.
6. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
7. Remove from the oven and let cool on paper towels.
Cooking Time: 20-25 minutes
Taro Coconut Milk Pudding
This creamy pudding combines the natural sweetness of taro with the richness of coconut milk, perfect for a warm dessert or snack.
Ingredients:
– 1 cup cooked taro puree (or 2 cups fresh taro, cooked and mashed)
– 1 can full-fat coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter
Instructions:
1. In a medium saucepan, combine taro puree, coconut milk, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 5-7 minutes or until slightly thickened.
4. Remove from heat and stir in butter until melted.
5. Pour pudding into individual serving cups or ramekins.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 15-20 minutes
Taro and Pork Belly Stew
This hearty stew combines the natural sweetness of taro with the unctuous richness of pork belly, creating a harmonious balance of flavors. Perfect for a cozy evening meal.
Ingredients:
– 1 large taro root, peeled and cut into bite-sized pieces
– 2 lbs pork belly, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup soy sauce
– 2 tablespoons sugar
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat. Add the pork belly and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the taro, chicken broth, soy sauce, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the taro is tender.
4. Serve hot, garnished with chopped scallions and a side of steamed rice.
Cooking Time: 45-50 minutes
Taro Mochi Dessert
This traditional Japanese dessert combines the natural sweetness of taro with the soft, chewy texture of mochi. Perfect for special occasions or as a unique treat any time.
Ingredients:
– 1 cup cooked taro puree
– 1/2 cup glutinous rice flour
– 1/4 cup granulated sugar
– 1/2 cup water
– Food coloring (optional)
Instructions:
1. In a large mixing bowl, combine taro puree and sugar. Mix until well combined.
2. In a separate bowl, mix together glutinous rice flour and water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and pliable.
4. Divide the dough into small balls, about 1-inch in diameter.
5. Flatten each ball slightly and place a spoonful of taro mixture in the center.
6. Fold the mochi over the filling to form a triangle or square shape.
7. Repeat with remaining ingredients.
Cooking Time: None (chilled before serving)
Taro and Shrimp Dumplings
A delightful fusion of Asian flavors, these steamed dumplings combine the natural sweetness of taro with the savory taste of shrimp.
Ingredients:
– 2 cups all-purpose flour
– 1 cup warm water
– 1/4 cup finely chopped taro
– 1/2 pound large shrimp, peeled and deveined
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
– Cooking oil or non-stick surface for steaming
Instructions:
1. In a large mixing bowl, combine flour and warm water to form a dough.
2. Knead the dough until smooth and elastic.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball into a thin circle, about 3 inches in diameter.
5. Place a spoonful of taro mixture (see below) in the center of the dough circle.
6. Add a few pieces of shrimp on top of the taro.
7. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
8. Steam dumplings for 10-12 minutes or until cooked through.
Taro Mixture:
– Mix 1/2 cup finely chopped taro with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Season with salt to taste.
Taro Chips with Spicy Seasoning
Elevate your snack game with these addictive taro chips seasoned with a bold and spicy flavor profile. Perfect for movie nights or as a quick pick-me-up.
Ingredients:
– 2 large taro roots, peeled and sliced into thin rounds
– 1/4 cup vegetable oil
– 2 tbsp spicy seasoning blend (such as chili powder, cumin, smoked paprika)
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss taro slices with vegetable oil and spicy seasoning blend until evenly coated.
3. Line a baking sheet with parchment paper and arrange taro slices in a single layer.
4. Sprinkle salt to taste over the taro chips.
5. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Taro and Coconut Soup
This creamy and comforting soup is a perfect blend of tropical flavors, with the sweetness of taro and the richness of coconut milk. It’s an easy and nutritious meal option that can be enjoyed as a main course or as a side dish.
Ingredients:
– 1 large taro root, peeled and diced
– 2 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the diced taro root and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the taro is tender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Taro Pancakes with Maple Syrup
Start your day with a sweet and nutritious twist on traditional pancakes, using the starchy and slightly sweet taro root.
Ingredients:
– 1 large taro root, peeled and grated
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add grated taro, milk, egg, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 1 minute.
6. Serve warm with maple syrup drizzled on top.
Cooking Time: 8-10 minutes per batch
Taro and Chicken Curry
Experience the rich flavors of Asia with this aromatic Taro and Chicken Curry recipe, perfect for a comforting meal or dinner party.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium taro roots, peeled and diced
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cumin powder
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until softened.
2. Add the chicken and cook until browned. Remove from pan and set aside.
3. Add taro roots, curry powder, turmeric, and cumin to the pan. Cook for 1 minute.
4. Stir in coconut milk and water/chicken broth. Bring to a simmer.
5. Return the chicken to the pan and season with salt and pepper. Simmer for 15-20 minutes or until the taro is tender.
6. Garnish with cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Taro Sticky Rice Cake
This traditional Southeast Asian dessert is a sweet and comforting treat that’s perfect for any occasion. With the combination of taro, sticky rice flour, and coconut milk, this cake is moist, flavorful, and utterly irresistible.
Ingredients:
– 2 cups taro puree
– 1 cup sticky rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 1/4 teaspoon salt
– 2 large eggs
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish with vegetable oil.
2. In a large bowl, combine taro puree, sticky rice flour, sugar, and salt. Mix until well combined.
3. Add coconut milk and eggs to the mixture. Stir until smooth and creamy.
4. Pour batter into prepared baking dish and smooth out the top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and let cool completely before slicing and serving.
Cooking Time: 35-40 minutes
Taro and Spinach Stir-Fry
A flavorful and nutritious stir-fry that combines the earthy sweetness of taro with the nutty goodness of spinach.
Ingredients:
– 1 medium taro, peeled and diced
– 2 cups fresh spinach leaves
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: 1/4 cup chopped scallions for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add the taro and cook until slightly tender, about 3-4 minutes.
4. Add the spinach and stir-fry until wilted, about 1 minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: About 8-10 minutes.
Taro Ice Cream with Caramel Sauce
Experience the unique flavor of taro ice cream paired with a rich caramel sauce. This exotic dessert is perfect for adventurous palates and makes a great impression at any gathering.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup taro puree
– 1 tsp vanilla extract
– Caramel sauce (store-bought or homemade)
Instructions:
1. In a medium bowl, whisk together cream, milk, and sugar until dissolved.
2. Add taro puree and vanilla extract; whisk until smooth.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, transfer to an airtight container and store in the freezer.
5. Serve with caramel sauce drizzled on top.
Cooking Time: 2-3 hours (depending on ice cream maker)
Taro and Mushroom Risotto
This creamy risotto combines the earthy flavors of taro and mushrooms, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 1 medium taro root, peeled and diced
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
3. Add the white wine (if using) and cook until absorbed, about 2 minutes.
4. Add 1/2 cup of broth and stir until mostly absorbed. Repeat this process, adding the broth in 1/2-cup increments, and waiting for it to be absorbed before adding more. After 20-25 minutes, the rice should be creamy and cooked.
5. Stir in the mushrooms and taro root. Cook until the vegetables are tender, about 5 minutes.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese (if desired).
Cooking Time: 30-35 minutes
Taro and Sweet Potato Pie
Discover a tropical twist on classic pumpkin pie with this Taro and Sweet Potato Pie recipe, featuring the natural sweetness of taro and sweet potatoes.
Ingredients:
– 1 cup cooked and mashed taro
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup brown sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together taro, sweet potatoes, brown sugar, flour, salt, nutmeg, and cinnamon until smooth.
3. Add heavy cream, eggs, and melted butter; whisk until well combined.
4. Pour filling into a pie crust-lined dish.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Taro and Beef Noodle Soup
A hearty and comforting Chinese-inspired soup that combines tender beef, sweet taro, and springy noodles in a rich broth.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 medium taro roots, peeled and diced
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 8 ounces thin rice noodles
– Salt and pepper, to taste
– Scallions, thinly sliced (optional)
Instructions:
1. In a large pot or wok, combine beef, taro, broth, soy sauce, sesame oil, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 2 hours, or until beef is tender.
2. Cook noodles according to package instructions. Drain and set aside.
3. Stir in cooked noodles and season with salt and pepper to taste.
4. Serve hot, garnished with scallions if desired.
Cooking Time: 2 hours
Taro and Red Bean Buns
These sweet buns are filled with the natural sweetness of taro and the creamy texture of red bean paste, making them a perfect snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 cup warm water
– 1/2 cup taro puree
– 1/4 cup red bean paste
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. Gradually add warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a ball and flatten slightly.
5. Place 1-2 teaspoons of taro puree and red bean paste in the center.
6. Fold the dough over the filling, forming a ball shape, and press edges to seal.
7. Brush tops with vegetable oil and bake at 375°F (190°C) for 15-20 minutes.
Cooking Time: 15-20 minutes
Taro and Pumpkin Soup
Warm up with this comforting and nutritious soup that combines the earthy sweetness of taro and pumpkin.
Ingredients:
– 2 medium-sized taros, peeled and chopped into small pieces
– 1 large pumpkin, peeled and chopped into small pieces
– 4 cups chicken or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: coconut cream or heavy cream for a creamy finish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped taro and pumpkin to the pot, stirring to combine with the onion mixture.
5. Pour in the broth, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the taro and pumpkin are tender.
6. Use an immersion blender or a regular blender to puree the soup until smooth.
Cooking Time: 30-40 minutes
Serve hot, garnished with chopped fresh herbs if desired. Enjoy!
Taro and Cabbage Rolls
Discover the unique combination of taro’s nutty sweetness and cabbage’s crunchiness in these savory rolls. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large taro root, peeled and grated
– 1 head of cabbage, shredded
– 1/2 cup cooked rice
– 1/4 cup soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together taro, cabbage, cooked rice, soy sauce, and sesame oil.
2. Lay a piece of parchment paper or waxed paper on a flat surface.
3. Place 1/4 cup of the taro mixture in the center of the paper.
4. Fold the paper to form a square or triangle shape, sealing the filling inside.
5. Repeat with remaining ingredients and paper.
6. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
7. Fry the rolls until golden brown, about 3-4 minutes per side.
8. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Taro and Banana Smoothie
This refreshing smoothie combines the creamy texture of taro with the sweetness of banana, making it a perfect treat for any time of day. With its unique flavor profile and vibrant purple hue, this smoothie is sure to become a favorite.
Ingredients:
– 1 ripe banana
– 1/2 cup cooked taro
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Peel the banana and add it to a blender.
2. Add the cooked taro, Greek yogurt, and honey to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. Taste and adjust sweetness if needed.
5. Add ice cubes if you prefer a thicker consistency.
6. Blend again until the ice is crushed and the smoothie is the desired thickness.
Cooking Time: None, as this recipe is for a quick and easy blended treat!
Summary
Discover the culinary versatility of taro with these 20 delicious recipes! From sweet treats like Taro Mochi Dessert and Taro Ice Cream with Caramel Sauce to savory dishes such as Taro and Pork Belly Stew and Taro and Chicken Curry, there’s something for every palate. Enjoy crispy Taro Fries or try your hand at making Taro Chips with Spicy Seasoning. Even desserts like Taro Coconut Milk Pudding and Taro Sticky Rice Cake are sure to impress. Get creative in the kitchen and explore the world of taro recipes!
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