Taro paste is a deliciously smooth and creamy filling that can be used in various desserts, from pastries to sweet dumplings. Follow my steps to create this easy and delightful recipe!
In China, when it comes to discussing popular fillings, I can’t overlook taro paste, which holds a special place alongside the beloved red bean paste.
Taro paste is cherished for its creamy texture and naturally sweet flavor, making it a versatile ingredient in various desserts and pastries.
In this recipe, I’ve chosen to incorporate some purple sweet potato to enhance the color and add depth to the flavor. When stir-frying, it’s essential to use a non-stick pan and be patient; it takes some time for the moisture to evaporate completely.
Whether you’re using it as a filling for pastries, a topping for cakes, or simply enjoying it on its own, this combination is sure to impress!
How to use Taro Paste
There are many delightful ways to use taro paste, and here are a few that I’d love to share with you:
- Filling for Pastries and Buns
Buns and tang yuan: Use taro paste as a filling for steamed buns (like bao), such as the popular taro bao.
Pastries: Fill puff pastry or dough with taro paste to create sweet pastries.
- Mochi
Mochi: Use taro paste as a filling for mochi, such as taro mochi.
- Taro Ice Cream or Sorbet
Blend taro paste with cream and milk to create a creamy ice cream base. Churn in an ice cream maker or freeze it for a refreshing dessert.
For sorbet, mix taro paste with water and sugar, then freeze, stirring occasionally until smooth.
- Toppings for Desserts
Cakes and Cupcakes: Use taro paste as a frosting or filling for cakes and cupcakes. Its unique flavor will add a delightful twist.
Pancakes and Waffles: Spread taro paste on pancakes or waffles for a sweet and colorful topping.
- Bubble Tea
Incorporate taro paste into your bubble tea recipes. Mix it with milk and tapioca pearls for a delicious taro milk tea.
Ingredients:
- 500g taro (adjust based on your needs)
- 200g purple sweet potato (for color)
- 250g milk
- 150g heavy cream
- 35g butter
- 60g granulated sugar
Instructions:
I. Ingredient Preparation
- Peel and Slice: Start by peeling the taro and purple sweet potato. Cut them into thin, uniform slices, about 0.3 to 0.5 cm thick. This ensures that they will steam evenly and cook at the same rate.
II. Steaming the Ingredients
- Prepare the Steamer: Fill a steamer with an appropriate amount of water and bring it to a boil.
- Steam: Place the sliced taro and purple sweet potato into the steamer basket. Cover with a lid and steam over high heat for about 20 minutes. Check for doneness by inserting a chopstick; if it goes through easily, they are ready. Adjust the steaming time if your slices are thicker or if you have a larger quantity.
III. Blending the Ingredients
Blend: Transfer the steamed ingredients to a blender. Add 250g of milk and 150g of heavy cream. Blend until you achieve a smooth and creamy consistency. If necessary, scrape down the sides and blend again until the mixture is completely smooth.
IV. Cooking the Taro Paste
- Heat the Mixture: Pour the blended taro mixture into a non-stick pan. Add 35g of butter and 60g of granulated sugar.
- Cook: Set the heat to low and continuously stir the mixture with a spatula. As you cook, the taro paste will thicken, and moisture will evaporate. This process takes about 20-30 minutes. Stir until the paste forms a cohesive mass and no longer sticks to the pan.
V. Notes
- Uniform Thickness: Ensure that the taro and purple sweet potato slices are of uniform thickness for even cooking.
- Steaming Time: Make sure to steam the ingredients thoroughly for the best texture. Undercooked taro will result in a grainy paste.
- Blending: If your blender struggles, pause to let it cool down and avoid overheating.
- Stir Constantly: When cooking the taro paste, use low heat and stir constantly to prevent sticking or burning, as burnt paste will have an undesirable flavor.
How to Make Taro Paste
Taro paste is a deliciously smooth and creamy filling that can be used in various desserts, from pastries to sweet dumplings. Follow my steps to create this easy and delightful recipe!Print Pin RateServings: 5Calories: 348kcalIngredients
- 500 g taro adjust based on your needs
- 200 g purple sweet potato for color
- 250 g milk
- 150 g heavy cream
- 35 g butter
- 60 g granulated sugar
Instructions
Ingredient Preparation
- Peel and Slice: Start by peeling the taro and purple sweet potato. Cut them into thin, uniform slices, about 0.3 to 0.5 cm thick. This ensures that they will steam evenly and cook at the same rate.
Steaming the Ingredients
- Prepare the Steamer: Fill a steamer with an appropriate amount of water and bring it to a boil.
- Steam: Place the sliced taro and purple sweet potato into the steamer basket. Cover with a lid and steam over high heat for about 20 minutes. Check for doneness by inserting a chopstick; if it goes through easily, they are ready. Adjust the steaming time if your slices are thicker or if you have a larger quantity.
Blending the Ingredients
- Blend: Transfer the steamed ingredients to a blender. Add 250g of milk and 150g of heavy cream. Blend until you achieve a smooth and creamy consistency. If necessary, scrape down the sides and blend again until the mixture is completely smooth.
Cooking the Taro Paste
- Heat the Mixture: Pour the blended taro mixture into a non-stick pan. Add 35g of butter and 60g of granulated sugar.
- Cook: Set the heat to low and continuously stir the mixture with a spatula. As you cook, the taro paste will thicken, and moisture will evaporate. This process takes about 20-30 minutes. Stir until the paste forms a cohesive mass and no longer sticks to the pan.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.Video
Nutrition
Calories: 348kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 84mg | Potassium: 740mg | Fiber: 4g | Sugar: 16g | Vitamin A: 773IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
