The rich, creamy flavor of taro combined with other delicious ingredients will surprise you with the taste they bring. Today, the specialized page Into the kitchen will guide you through 3 recipes for making taro milk, a super nutritious drink.
1. Taro milk with pandan leaves
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Taro milk with pandan leaves Serves 2 people
Taro 500 gr Pandan leaves 6 leaves Condensed milk 1 can (380gr) Salt A little
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How to make Taro Coconut Milk
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Prepare Taro
First, after buying taro, wash it immediately; you should leave the dirt on the taro, keep your hands dry, and then peel the taro.
After peeling, rinse briefly with water and soak the taro in diluted salt water for 10 minutes, then take it out to drain.
Then, cut the taro into small pieces for easier steaming.
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Steam and Blend Taro
Prepare a steamer, put the taro in to steam for 15 minutes until you can pierce the taro with chopsticks and find it soft, then turn off the heat and take it out to cool.
Prepare 2 liters of filtered water.
Put half of the taro along with a moderate amount of water (about 2.5 cups) into the blender and blend until smooth.
After blending, pour the mixture into a pot and do the same with the remaining taro.
For the leftover water, pour all of it into the pot to cook.
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Strain pandan water
Put 150ml of water (about 1.5 cups) along with 6 chopped pandan leaves into the blender, blend until the leaves are finely ground.
Then, strain the pandan water through a sieve to remove the residue, while using a spoon to skim off the foam so that the milk does not become cloudy when cooked later.
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Cook pandan taro milk
Place the pot of pandan taro milk on the stove, cook the milk over medium heat and stir well to prevent the milk from burning.
Tip: Remember to skim off the foam to keep the milk clear.When the milk just boils, add 1 can of condensed milk and stir well.
Tip:- To use all the condensed milk left in the can, rinse the can a few times with 2 – 3 tablespoons of taro milk.
- Using condensed milk will make the taro milk more fragrant and sweeter; if there is no condensed milk, you can substitute it with granulated sugar or rock sugar.
Next, turn the heat high and add the pandan leaves to the pot, stirring well. When the milk boils again, turn off the heat to keep the fragrance of the milk.
Then, strain the milk through a sieve to make it smoother.
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Final product
So we have successfully made the delicious, creamy taro milk with pandan leaves. The creamy flavor from the taro combined with the strong aroma of the pandan leaves will surprise you with the appeal and fragrance that this milk brings.
2. Taro Coconut Milk
Preparation
15 minutes
Processing
20 minutes
Difficulty
Easy
Ingredients for Taro Coconut Milk For 2 people
Taro 300 gr Coconut flesh 100 gr Unsweetened fresh milk 1 pack Salt/ sugar A little
How to choose good coconut flesh
- You should choose medium coconut flesh because this type is not too hard, not too soft, sweet, and fragrant.
- Medium coconut flesh has a slightly pale, even color, without spots.
- Choose crispy coconut flesh by gently pressing your fingernail into the coconut; good coconut flesh will feel crisp and not chewy.
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Tools needed
How to Make Taro Coconut Milk
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Prepare the taro
When you buy taro, gently tap it to remove some of the dirt sticking to the outside, then use a dry hand to peel the taro.
After peeling, rinse it in cold water and soak the taro in diluted salt water for 10 minutes, then take it out to drain.
Next, cut the taro into small pieces.
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Chop the coconut meat
When you receive the coconut meat, scrape off the brown skin attached to it and then chop the coconut meat into small pieces.
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Boil the taro
Pour 1 liter of water into the pot and boil the taro on low heat for 15 minutes.
After 15 minutes, use chopsticks to gently poke the taro to check if it is soft; if it is soft, turn off the heat to let the boiled taro cool down a bit.
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Blend the taro with coconut meat and fresh milk
Add into the blender in order: the water used to boil the taro, the taro, coconut meat, 1 teaspoon of salt, 1 pack of unsweetened fresh milk, 1 teaspoon of sugar, and blend until smooth.
Tip: If you want sweeter milk, you can add sugar to your family’s taste.Then, turn off the blender and pour the milk into a glass.
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Final Product
So we have successfully made delicious, creamy taro coconut milk. The milk has a strong aroma of coconut and taro, with a rich, creamy, and nutritious taste. What are you waiting for? Let’s get into the kitchen and make this attractive milk dish.
3. Taro lotus seed milk
Preparation
15 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Taro lotus seed milk For 2 people
Taro 300 gr Lotus seeds 50 gr
How to choose fresh and delicious lotus seeds
- You should buy lotus seeds with the shell still on and shell them yourself. Although this method takes some time, you will have fresh lotus seeds and feel more secure when using them.
- When buying freshly shelled lotus seeds, choose those that are mature, plump, with an off-white or deep yellow color; when cooked, these types of lotus seeds will have a characteristic aroma.
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Utensils Required
Blender, pot, glass, spoon, chopsticks,…
How to Make Taro Lotus Seed Milk
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Prepare Taro and Lotus Seeds
Peel the taro, wash it with cold water to remove any dirt, and soak it in diluted salt water for 10 minutes, then take it out and let it drain.
Next, cut the taro into small slices.
For the lotus seeds, remove the core, wash them with clean water, and let them drain.
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Boil the lotus seeds and taro
Put the lotus seeds in a pot with just enough water and boil over medium heat. When the water is boiling vigorously, you pour the lotus seeds into a sieve and discard the first water.
Continue to boil the taro and lotus seeds together for 15 – 20 minutes.
When the water boils again, use chopsticks to poke into the taro to check; if it pierces through, the taro is cooked. Turn off the heat and let it cool.
Tip:- To make the taro more aromatic, you can steam the taro separately for 20 minutes.
- If steaming the taro, boil the lotus seeds a second time for about 15 minutes to ensure they are soft.
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Blend and cook the lotus seed taro milk
After the taro and lotus seeds have cooled, put them into the blender and add 1 liter of water.
Blend intermittently a few times until it forms a smooth mixture; while stopping the machine, use a spoon to stir well and then continue blending for a smoother milk.
After blending, pour the milk into a pot and cook it on the stove over low heat, stirring continuously until the milk boils, then turn off the heat.
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Finished product
So we have completed a delicious and nutritious cup of taro lotus seed milk.
Taro lotus seed milk has a fragrant aroma, a rich taste from taro, and contains many nutrients found in lotus seeds.
If you are tired of other types of milk, try making a cup of taro lotus seed milk, you will immediately enjoy this creamy, fragrant, and smooth flavor.
How to choose delicious taro, not chewy
- To cook fragrant, fatty, and rich taro milk, you need to choose the sticky taro variety. Sticky taro is those tubers with a slightly yellowish-white flesh and little light purple streaks.
- You should choose those that are large and even, with soil still sticking to the skin.
- Choose tubers that feel light in hand, as those contain more starch, making the milk richer.
- Do not choose tubers that are rotten, spoiled, or leaking water as they affect the quality of the milk.
How to preserve taro milk
- Pour taro milk into clean bottles or cups, preferably with lids.
- Use taro milk within the day if you keep it at room temperature.
- If stored in a refrigerator, taro milk can be used within 1 – 2 days.
Here are 3 ways to make taro milk that TasteVN sends to you. Imagine those delicious, creamy glasses of milk as a suggestion for your family’s nutritious drink every morning! What are you waiting for? Get into the kitchen and show off your skills now. Wishing you success.
*Refer to the recipe and images from the YouTube channels Minh Khanh family, Zui Vào Bếp, Me Bong Family
