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Preparation
5 minutes
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Cooking
30 minutes
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Difficulty
Easy
The way to boil taro below will give you a steamed dish that is delicious, sweet, and brings many health benefits while being extremely easy to prepare, just within a few minutes cooking you can have a tasty dish to treat your family. Let’s refer to this simple way of boiling taro with TasteVN!
Ingredients for Boiled Taro Serves 4
Taro 1 kg Salt 1/2 teaspoon
How to choose good, sweet taro
- Choose taro roots that are intact, not chipped; when held, they should feel solid, indicating fresh taro.
- When pressing with your hand, if the taro still feels firm and fresh, then it is good taro.
- Avoid choosing roots with bruises or blemishes, and avoid buying large taro roots as they tend to have more fibers, reducing the quality of the dish after cooking.
How to prepare Boiled Taro
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Wash the taro
With about 1kg of taro after purchasing, you put it in water to wash, you can use a brush to clean the dirt on the surface of the taro, then let it drain.
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Boil the taro
Turn on the stove at high heat, add about 1 liter of water into the pot with the taro, then cover and let it boil for about 5 minutes until the water starts to simmer.
When the water boils, add 1/2 teaspoon of salt, then reduce to medium heat, cover, and continue to boil the taro for 20 minutes until it is soft and fluffy.
Tip:
- To enhance the flavor of the taro, add a little salt while boiling!
- Add enough water to just cover the taro and then turn on the stove to boil, as the thick taro will be hard to cook if there isn’t enough water, which can lead to it being undercooked, while too much water will make the taro bland.
- Do not boil the taro for too long, or it will become mushy and lose its fluffiness, so try checking the taro by piercing it with a chopstick to see if it’s cooked!
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Final product
So the boiled taro is now complete. The taro is soft, sticky, with a natural fragrant and creamy taste that is very delicious and appealing.
What is taro?
- Taro, or taro bulb, is a type of tuber belonging to the Taro family, consisting of two forms: taro and hairy taro.
- In Vietnam, the thorny taro is distributed widely across the country, especially in the Southeast region, while the thornless taro is often cultivated in Phu Quoc.
- Taro is known as a delicious, sweet, and rustic tuber closely associated with life in rural Vietnam.
Benefits of taro tuber
- Taro is one of the main foodstuffs and ingredients used to prepare dishes such as taro soup, boiled taro, …
- Additionally, taro is also used as a medicinal material in medicine with various uses such as a diet food for people with diabetes, high blood pressure, obesity, supporting constipation relief, having a sedative effect, and detoxifying the body,…
Above is a detailed guide on how to boil taro deliciously and sweetly. Please try it to treat your family to this healthy dish, wishing you success!
*Images and recipes referenced from the YouTube channel Vietnamese Cuisine
