FRESH TARO RECIPES

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.

Steps:

• Get a fresh taro root and slice them into a one-inch cube. You only need an inch cube to make a smoothie. Here’s how to do it. Trim off the outer layer of the sliced taro root and cut it into approximately one inch (you can aim for one inch, but it doesn’t have to be exact).
• Rinse the sliced inch cubed taro roots and boil them for about 15 to 20 minutes until it becomes soft. If you want to check if it’s done, use a pointy object like a chopstick to remove the taro roots. If it’s soft, it will go through it quickly. When they are soft, remove and let it cool down before taking the next step. If you’re in a hurry, you can put the taro roots into a bag of ice water or refrigerator.
• Add the now cold taro roots to the smoothie mixer, and add 1 ½ - 2 tablespoons of cane sugar. You can adjust according to your preference. Then add ¼ cut of clean water and a quarter of a cold cup of milk. Lastly, add one cup of ice cubes and a half tablespoon of non-dairy creamer to the smoothie mixer. Then you mix away!
• You can enjoy the smoothie mixture by just adding the whipped cream without the boba. However, if you want to make a taro bubble tea, add two or three scoops (depending on your choice) of boba to a glass, add your smoothie mixture, and put the whipped cream on top. Then enjoy!