How to make delicious and fragrant taro chao that is safe and high quality for the whole family

How to prepare Taro Chao

• 1

  Prepare taro and tofu

  To clean the dust and dirt off the taro, after purchasing, keep it with the dry skin on, then peel the outer skin clean, soak in diluted salt water for about 10 minutes, then take it out and rinse under running water, scrubbing each piece thoroughly.

  Next, cut the taro into small bite-sized cubes.

  For the tofu, boil it briefly in hot water for 2 minutes, then remove and let it drain completely.

  Cut the tofu into cubes slightly larger than the taro.

  

  

  

  
• 2

  Boil Taro

  You bring a pot of water to a boil, then add the taro to boil for 5 – 6 minutes until the taro is soft.

  Then, you take the taro out and let it drain well.

  

  
• 3

  Mix Salt and Ferment

  At this step, you add 1 tablespoon of salt and 1 tablespoon of chili powder into a clean pot, then lightly roast over low heat for 2 minutes and transfer to a plate.

  Next, you line the pot with a piece of mesh cloth.

  Then, you roll the tofu and taro in the salt and chili mixture you just roasted and place them in the pot, sealing it tightly to ferment.

  Tip: To ensure good fermentation of the tofu, cover the pot tightly and use tape to seal the ventilation holes and the edges around the pot lid.

  You place the pot of tofu outside to ferment for 2 – 4 days for fermentation.

  After 4 days, you take the tofu out and place it in a glass jar.

  

  

  

  
• 4

  Make the marinating liquid for Chao

  You add 100ml of cooled boiled water, 80ml of sticky rice wine or rice wine with an alcohol content of 20 – 25%, 1.5 tablespoons of chili powder, 1/2 tablespoon of salt, and mix well.

  Next, you pour the marinating liquid through a sieve to filter out the liquid.

  Then, put the marinating mixture into a glass jar for Chao, pour the liquid to cover the Chao, and close the lid tightly.

  Tip:

  • The jar for Chao should be a glass or ceramic jar that has been thoroughly sterilized by rinsing with boiling water and allowing it to drain.
  • Absolutely do not use plastic or stainless steel jars because the acid produced during the fermentation process of Chao will corrode plastic and stainless steel, posing a health risk.

  You should let the Chao sit for 8 – 15 days at room temperature for it to mature.

  

  

  

  
• 5

  Final Product

  So we have completed the homemade taro chao dish. This method gives you a delicious, rich, and creamy taro chao that also makes dishes more visually appealing, ensuring safety, cleanliness, and matching the family’s taste.