On hot sunny days, enjoying a bowl of sweet and rich taro pudding is just wonderful. Today, let’s join TasteVN in the kitchen to make taro pudding with 3 incredibly diverse and appealing recipes to showcase your culinary skills for the family!
1. Taro pudding with tapioca starch
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Taro pudding with tapioca starch Serves 4
Taro 500 gr Brown sugar 300 gr Tapioca starch 100 gr Coconut milk 150 ml Salt a little
Information about brown sugar
- Brown sugar is a type of sucrose, similar to white sugar because it is produced from the leftover syrup (which is thick, called molasses or syrup) after crystallizing white sugar, hence it has a dark brown color, and even the shade of brown can vary significantly.
- Brown sugar is often used in baked goods, beverages, or dishes as it helps to create a beautiful color and has a milder sweetness compared to granulated sugar.
How to prepare Taro Dessert with Tapioca Flour
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Prepare the taro
Use a knife to peel the taro, then soak it in a bowl of water with a little salt to prevent it from turning black, and then cut it into bite-sized pieces.
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Mix the tapioca flour
Add about 50 – 70ml of warm water to the bowl of tapioca flour, pouring while stirring to prevent the flour from clumping, and mix well until the flour dissolves.
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Making Taro Dessert
Place a pot on the stove, add about 500ml of filtered water, then pour all 300gr of brown sugar into the pot, stirring well over medium heat until the sugar completely dissolves.
After the sugar has dissolved, add all the taro into the pot. Cook until the taro is soft and cooked through.
Next, gradually pour the tapioca flour mixture into the pot. You will pour little by little while stirring with your hand to ensure the tapioca flour is well mixed with the sugar water.
At this point, you will see the liquid in the pot thickening. Cook for another 5 – 7 minutes until the liquid boils, then turn off the heat.
Note: Remember to continuously stir the sugar until it dissolves to avoid burning at the bottom of the pot.
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Completion
To enhance the flavor of the dessert, scoop the dessert into a bowl and drizzle 1 – 2 tablespoons of coconut milk on top to complete the dish. Invite everyone to enjoy it right away!
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Final product
The taro pudding with tapioca flour is fragrant and hot. The taro is soft and creamy, combined with the sweet syrup and the rich taste of coconut milk, enhancing the deliciousness of the pudding.
2. Taro pudding with sweet potato
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Taro pudding with sweet potato For 4 people
Sweet potato 300 gr Taro 500 gr Rock sugar 150 gr Tapioca flour 50 gr Vanilla powder 2 tubes Grated coconut 20 gr Roasted peanuts 20 gr (shelled)
How to choose good sweet potatoes, not fibrous
- Choose sweet potatoes that are intact, without cracks or chips. Pick them up and feel heavy, firm, and not bruised.
- Be cautious if the sweet potatoes have black spots or are pitted; this indicates that they have gone bad.
- Select those with a round or elongated shape, without any bulges, and if pressed lightly, they should not be too hard; these usually have less fiber, more starch, and taste very sweet.
- Avoid choosing ones that are too small, long, or have bulges as they will have a lot of fiber.
Sweet potato starch and vanilla can be purchased at cake ingredient shops, at markets, grocery stores, or online on e-commerce sites.
-800x450-2.jpg "3 Ways to Cook Delicious and Creamy Taro Pudding Easily at Home 17")
How to make Taro Sweet Soup with Sweet Potatoes
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Prepare the potatoes
You prepare 2 basins of water, 1 basin of clean water and 1 basin of diluted salt water.
For sweet potatoes and taro, you use multi-purpose grater or a knife to peel the skin, after peeling one potato, rinse it in clean water and then soak it in salt water so that the potatoes don’t turn black. Continue this process until all the potatoes are peeled.
Next, you cut the sweet potatoes and taro into bite-sized pieces, continuing to place them in the salt water basin each time you finish cutting.
Finally, rinse the potatoes again with water and let them drain.
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Softening the sweet potatoes
Place a pot on the stove, add about 1.5 liters of water. Then add the two types of sweet potatoes to the pot, cover it, and heat them over low heat until soft.
After cooking, add 150g of rock sugar to the pot, stir well until the sugar dissolves, and cook for another 10 minutes.
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Mixing the tapioca flour and cooking the dessert
Mix a little clean water with 50g of tapioca flour, stirring well until the flour dissolves.
Then, gradually add the tapioca mixture to the dessert pot, pouring while stirring until the liquid in the pot starts to thicken and turns clear. You can add sugar according to your taste.
Cook until the dessert boils, then turn off the heat. After that, add about 2 vanilla sticks to the pot, stir well, and your dessert is ready.
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Completion
Scoop the sweet soup into a bowl, add some grated coconut and peanuts on top, and enjoy it while it’s still hot!
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Final product
The taro sweet soup is incredibly attractive with small white and yellow taro balls mixed together. The taro is rich and creamy, soft and tender, combined with the sweet syrup. Served with the sweet soup are crispy coconut strands that make the dish more unique and delicious.
3. Taro balls sweet soup
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Making Taro Balls Serves 4 people
Taro 400 gr Coconut milk 400 gr Pandan leaf extract 300 ml Condensed milk 100 gr Tapioca starch 250 gr Palm sugar 200 gr Grass jelly 80 gr (to serve)
Where to Buy Grass Jelly and Coconut Milk?
- You can buy fresh coconut milk at coconut stalls in the market or purchase canned coconut milk at TasteVN supermarket or on the website bachhoaxanh.com.
- You can use ready-made grass jelly or buy a pack of grass jelly powder, which is also available at TasteVN supermarket and sold online on TasteVN.
- Additionally, you can make coconut milk and grass jelly at home using the very simple recipes from TasteVN’s guides.
Tools needed
How to make Sweet Potato Dessert Balls
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Preparing and steaming sweet potatoes
Clean the sweet potatoes, soak them in diluted salt water for about 10 minutes to prevent them from turning black, then rinse with water and drain.
Next, cut the sweet potatoes into pieces about 1cm or you can cut them into small cubes.
Then, place the sweet potatoes in the steamer and steam them for about 20 minutes until cooked.
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Mixing and kneading the dough
Place a pot on the stove, add 300ml of pandan leaf juice into the pot, and heat it over medium heat. When you see the pandan juice start to boil gently, turn off the heat.
Divide 250gr of tapioca flour into 2 parts. For the first 125gr of tapioca flour, put it in a bowl, scoop a little pandan juice into the flour a little at a time, and mix well until it forms a uniform dough.
Next, for the remaining 125gr of tapioca flour, add warm water and mix well. Then use your hands to knead the dough until it is smooth and pliable.
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Wrapping the Taro filling
After steaming the taro until cooked, use a spoon to mash the taro. Then add 100gr of condensed milk and mix well with the taro.
Next, take a suitable amount of dough, flatten it out, then place a little of the taro mixture in the center, and roll it into a ball. Repeat this process until both portions of white and green dough are used up.
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Cook the dessert
Place the wrapped taro balls into a pot, cover with water, then put the pot on the stove and heat over medium heat.
When the taro balls float to the surface, it indicates that they are cooked. Remove them into a bowl of cold water and soak for about 3 – 5 minutes to prevent them from sticking together. Then divide the balls into small bowls.
Next, place a pan on the stove, add 400g of coconut milk into the pan, heat it over medium heat, stirring gently to avoid burning at the bottom of the pan.
After the coconut milk starts to boil, add 200g of palm sugar and cook together, stirring well until the sugar dissolves, then turn off the heat.
Finally, scoop the coconut milk mixture and add the grass jelly into the bowls of taro and enjoy.
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Final Product
The taro ball dessert with round taro balls, covered by a fragrant and chewy layer of dough, encloses a rich and creamy taro filling. Eating it with fragrant coconut milk, which is rich and creamy, along with the crunchy and chewy grass jelly makes it not overly greasy but extremely addictive!
How to choose delicious, non-fibrous taro:
- Delicious taro has a round shape like a chicken egg, with a rough skin and many roots. Fresh tubers often have a lot of soil stuck to the skin.
- It is advisable to choose the cluster taro instead of selecting one single tuber. If the taro is old, you should only choose the small tubers, not the large tuber (the biggest in the cluster), as this tuber is often fibrous and not tasty.
- It is better to choose smaller tubers as they tend to be sweeter and more tender than larger ones.
- Avoid selecting tubers with many dark spots or rot, as these are often signs of spoiled taro.
- Steer clear of large, elongated tubers, as they may be taro mixed in by sellers to deceive buyers.
- If it’s fresh taro, you should choose the large tuber because fresh taro is often firmer and sweeter than the young tubers.
How to prepare taro without getting itchy
- You should leave the soil on the taro, keep both the taro and your hands dry, then peel the taro.
- Boil 1 liter of water mixed with 2 teaspoons of salt, then add the taro to the pot and cook over high heat until the water starts to boil, then pour the taro into a colander, rinse with cold water to cool it down and peel the skin.
- You can wrap the taro in aluminum foil and lightly roast it in the oven or place the taro in a bowl of cold water and heat it in the microwave, then rinse the taro with cold water and peel the skin.
So you now have 3 easy and diverse ways to cook taro dessert to add to your dessert menu. Wishing you success and making delicious bowls of dessert to treat your family!
*Refer to images and recipes from the YouTube channel: Hồng Vân, Phùng Thu Hương and HOMEMADE DISHES
