How to cook smooth and fragrant mashed taro pudding

How to make Mashed Taro Dessert

• 1

  Prepare and steam the taro

  Peel the taro, then wash it clean and cut it into small slices about 1 finger thick.

  Next, put it in the steamer pot for about 15 – 20 minutes until the taro is cooked, then take it out and divide it into 2 parts: 1 part 200g and 1 part 300g.

  How to peel taro cleanly and without irritation

  • Method 1: When buying taro, do not wash it beforehand. Instead, leave it whole and use dry hands to peel the taro and soak it in diluted salt water immediately after peeling to remove the irritating substance.
  • Method 2: Use nylon gloves or fabric gloves when preparing taro to minimize contact with the irritating substance. However, with this method, it might be harder to grip and peeling will take longer.
  • Method 3: Wrap the taro with aluminum foil and put it in the oven for about 2 – 3 minutes to allow the resin to melt out.

  See details: How to peel taro without irritation

  

  
• 2

  Blend and strain the taro

  You add 1 liter of water into the blender, then add 200g of steamed taro and blend until very smooth. After that, you strain the taro through a sieve until it is very fine.

  Next, you add 150g of tapioca flour, 200g of sugar, and a little salt into the pot with the strained taro and stir until the sugar dissolves completely. You continue to strain this mixture through a sieve once more until it is thick and smooth.

  

  

  

  
• 3

  Make shredded taro

  The 300g of taro should be carefully shredded into thin strips, then place the shredded taro into a bowl with a little salt and 1 tablespoon of condensed milk, mix well and marinate for 15 minutes.

  

  
• 4

  Cooking the dessert

  You place the pot of the blended taro mixture on the stove and stir evenly over low heat until the mixture becomes transparent and thickens, then turn off the heat.

  Next, you add 2/3 of the shredded taro into the dessert pot and mix the mixture well, then turn off the heat.

  

  

  

  
• 5

  Cooking coconut milk and finishing

  Add shredded coconut into a bowl and 100ml of hot water (about 80 degrees Celsius), then use your hands to knead it well for about 5 minutes. Next, strain the coconut milk through a sieve!

  Then, add 10g of tapioca flour, 10g of sugar, and a bit of salt to the pot of coconut milk, stir well, and then strain the coconut milk through a sieve once more to remove all the coconut pulp.

  Place the pot of coconut milk on the stove, stir over low heat until the mixture boils and thickens, then turn off the heat!

  Finally, you put the blended taro dessert into a bowl, add a little coconut milk, and top it with some shredded taro to complete.

  

  

  

  
• 6

  Final product

  The mung bean and taro dessert is thick, chewy, delicious with the creamy flavor of taro, mixed with the rich coconut milk and just the right sweetness that makes you want to eat more without getting tired!

  On chilly days, having a warm bowl of dessert in hand while sitting together enjoying it with loved ones is simply wonderful, isn’t it?