Homemade Taro Paste
500 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g peeled taro ((yield about 2 1/2 cups) (*Footnote 1))
- 50 g (up to 100 g) purple sweet potato ((yield about 1/3 cup) (*Footnote 2))
- 1 tablespoon butter
- 1/3 cup sugar ((*Footnote 3))
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- (Optional) Milk to adjust texture
Method
- Peel the taro and sweet potato, then cut them into 1” (2.5 cm) cubes. Prepare a steamer by boiling 3” (8 cm) water. Place the taro and sweet potato onto a steaming rack and steam until fork-tender, about 15 minutes.
- Transfer the steamed taro, sweet potato, butter, sugar and salt into a large bowl and mash with a potato masher or fork until broken down, and the butter and sugar melt. Add the heavy cream. Keep mashing until mostly smooth. Set aside to cool before using.