When it comes to exploring the world of Asian cuisine, one ingredient that often gets overlooked is taro. Native to tropical regions, this starchy root vegetable has been a staple in many cultures for centuries. From savory dishes like stir-fries and soups to sweet treats like desserts and baked goods, taro’s versatility knows no bounds. In this article, we’ll be diving into the wonderful world of taro recipes, highlighting 22 delicious and creative ways to use this underrated ingredient.
From classic Filipino dishes to innovative modern twists, our collection of taro recipes will inspire you to get cooking and explore the many flavors that taro has to offer. Whether you’re a seasoned chef or a curious cook, there’s something for everyone in this list. So, let’s get started and discover the amazing world of taro!
Taro Bubble Tea
Get ready to quench your thirst with this unique and refreshing Taro Bubble Tea recipe! This creamy and sweet drink is perfect for hot summer days.
Ingredients:
– 2 cups brewed tea (black or green)
– 1 cup milk (dairy or non-dairy, such as almond or soy milk)
– 1/2 cup taro powder
– 1/4 cup honey
– Ice cubes
– Taro boba (boba pearls made from taro root)
Instructions:
1. Brew the tea according to package instructions.
2. In a large pitcher, combine the brewed tea, milk, and taro powder. Stir until the powder is fully dissolved.
3. Add honey to taste and stir well.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Fill glasses with ice and pour the Taro Bubble Tea over the ice.
6. Add taro boba to each glass and serve immediately.
Cooking Time: 10-15 minutes (depending on brewing time)
Enjoy your delicious and unique Taro Bubble Tea!
Crispy Taro Fries
Crispy Taro Fries Recipe
Transforming taro into crispy fries has never been easier! This simple recipe yields a deliciously crunchy and flavorful snack.
Ingredients:
– 2 large taro roots, peeled and cut into fry shapes
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. In a bowl, mix together cornstarch, panko breadcrumbs, and Parmesan cheese.
2. Toss taro fries in the mixture until evenly coated.
3. Heat olive oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Fry taro fries in batches for 3-4 minutes or until golden brown.
5. Drain excess oil on paper towels and season with salt to taste.
Cooking Time: 10-12 minutes
Taro and Coconut Milk Dessert
This creamy dessert combines the subtle sweetness of taro with the richness of coconut milk, perfect for a warm evening treat.
Ingredients:
– 1 cup cooked taro, mashed
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine the mashed taro, coconut milk, sugar, and salt. Whisk until smooth.
2. Stir in the vanilla extract.
3. Pour the mixture into individual serving cups or a large serving dish.
4. Refrigerate for at least 2 hours to allow flavors to meld together.
5. Serve chilled.
Cooking Time: None needed! This dessert is best served fresh from the refrigerator.
Taro Root Soup
A creamy and comforting soup made with taro root, a starchy and nutritious vegetable. This recipe is perfect for a cozy dinner or as a side dish.
Ingredients:
– 2 large taro roots, peeled and chopped into small pieces
– 2 tablespoons of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped taro root and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the taro is tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Taro Pancakes
Discover the unique flavor of taro pancakes, perfect for a weekend brunch or special occasion. This recipe combines the creamy sweetness of taro with crispy pancake texture and a hint of coconut.
Ingredients:
– 1 cup taro puree
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1/2 cup milk
– 1 tablespoon unsweetened coconut flakes
– Butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together taro puree, flour, sugar, salt, and baking powder.
3. In another bowl, whisk together egg, milk, and coconut flakes.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Grease the pan with butter or oil and drop in 1/4 cup of batter per pancake.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to set.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes for 8 pancakes.
Taro and Pork Stew
This hearty stew combines the sweetness of taro with the savory flavors of pork, making it a comforting and flavorful meal perfect for any occasion. With its rich broth and tender chunks of meat, this dish is sure to become a family favorite.
Ingredients:
– 1 pound pork shoulder or ribs, cut into bite-sized pieces
– 2 medium taro roots, peeled and diced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add pork pieces and cook until browned on all sides, about 5 minutes.
3. Add garlic, onion, taro, chicken broth, and soy sauce. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the meat is tender.
4. Season with salt and pepper to taste.
5. Serve hot over rice or noodles.
Cooking Time: 45 minutes
Sweet Taro Paste Buns
Sweet Taro Paste Buns Recipe
These soft and fluffy buns filled with sweet taro paste are a delightful twist on traditional breakfast or snack options.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup warm water
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– 1/2 cup sweet taro paste (homemade or store-bought)
– Sesame seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine flour, sugar, and yeast.
2. Gradually add warm water and mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and divide into 8-10 equal pieces.
7. Roll each piece into a ball and then flatten slightly into a disk shape.
8. Place a tablespoon of sweet taro paste in the center of each disk, fold over, and seal edges by pressing with fingers or fork.
9. Brush tops with melted butter and sprinkle with sesame seeds (if using).
10. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Taro Chips
Experience the crispy delight of traditional Hawaiian Taro Chips with this simple recipe. Made from taro root, these flavorful chips are perfect for snacking or serving as a side dish.
Ingredients:
• 2 large taro roots, peeled and grated
• 1/4 cup cornstarch
• 1/4 cup water
• 1 tablespoon vegetable oil
• Salt, to taste
Instructions:
1. In a medium bowl, combine grated taro, cornstarch, and water. Mix until a dough forms.
2. Divide the dough into 4 equal portions. Shape each portion into a thin sheet, about 1/8 inch thick.
3. Heat the vegetable oil in a large skillet over medium-high heat. When hot, add a taro sheet and fry for 30 seconds.
4. Flip the chip and fry for an additional 30-45 seconds, or until crispy and golden brown.
5. Remove the chip from the oil with a slotted spoon and place on paper towels to drain excess oil.
6. Repeat with remaining dough portions. Season with salt to taste.
Cooking Time: 2-3 minutes per batch (depending on thickness)
Enjoy your delicious homemade Taro Chips!
Taro and Chicken Curry
This aromatic and flavorful curry combines tender chicken with the natural sweetness of taro, all wrapped up in a rich and creamy coconut milk sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups taro tubers, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add taro, coconut milk, salt, and pepper; stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until taro is tender.
Cooking Time: 25-30 minutes
Taro Ice Cream
Get ready to experience a creamy and unique dessert with this Taro Ice Cream recipe! This exotic ice cream flavor is made by infusing taro puree into the base, giving it a subtle nutty and sweet taste.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup taro puree
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the taro puree and vanilla extract. Let it cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze for at least 2 hours before serving.
Cooking Time: None required (since this is an ice cream recipe!)
Taro and Shrimp Dumplings
Taro and Shrimp Dumplings Recipe
This recipe combines the natural sweetness of taro with the savory flavor of shrimp, wrapped in a delicate dumpling wrapper. A perfect harmony of flavors and textures that will delight your taste buds.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup finely chopped taro root
– 1/2 cup cooked and peeled shrimp
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– Scallions, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour and warm water to form a dough. Knead for 5-7 minutes until smooth.
2. Divide the dough into small balls, about the size of a golf ball.
3. Roll out each ball into a thin circle, about 3 inches in diameter.
4. Place a spoonful of taro mixture (see below) in the center of each circle.
5. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
6. Cook dumplings in boiling water for 10-12 minutes or until they float to the surface.
Taro Mixture:
Combine chopped taro root, cooked shrimp, soy sauce, vegetable oil, garlic, and scallions (if using).
Cooking Time: 20-25 minutes
Taro Bread
Experience the unique flavor of tropical taro in this delicious homemade bread recipe. With a slightly sweet and nutty taste, taro bread is perfect for sandwiches, toast, or just snacking.
Ingredients:
– 2 cups all-purpose flour
– 1 cup taro powder (or 2 large taro roots, cooked and mashed)
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 1 tablespoon vegetable oil
– 1 egg, beaten (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, taro powder, salt, sugar, and yeast.
3. Add warm water, oil, and beaten egg (if using). Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough, shape into a loaf, and bake for 40-50 minutes, or until golden brown.
Cooking Time: 40-50 minutes
Taro and Red Bean Cake
This moist and flavorful cake combines the natural sweetness of taro with the nutty flavor of red bean, making it a unique and delicious dessert. Perfect for special occasions or everyday treats.
Ingredients:
– 1 cup taro puree
– 1/2 cup red bean paste
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine taro puree, red bean paste, sugar, oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Taro Smoothie
Get ready to blend your way to a tropical getaway with this refreshing Taro Smoothie!
Ingredients:
– 1 cup cooked taro root, mashed
– 1/2 banana, sliced
– 1/2 cup frozen pineapple
– 1/4 cup coconut milk
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. Combine the mashed taro, sliced banana, and frozen pineapple in a blender.
2. Add the coconut milk and honey to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. Taste and adjust sweetness if needed.
5. Add ice cubes if you prefer a thicker consistency.
Cooking Time: 2-3 minutes
Taro and Mushroom Stir Fry
This recipe combines the earthy sweetness of taro with the savory flavor of mushrooms, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or as a side dish for any occasion.
Ingredients:
– 1 large taro root, peeled and cut into 1-inch cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the taro cubes and cook for an additional 2-3 minutes, stirring occasionally, until they begin to soften.
4. Add the garlic, soy sauce, and oyster sauce (if using) and stir-fry for 1 minute.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 12-15 minutes
Taro Pudding
Experience the unique flavor of taro with this simple and delicious pudding recipe. With its creamy texture and subtle sweetness, this dessert is perfect for warm weather or anytime you want a sweet treat.
Ingredients:
– 1 cup taro puree
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine taro puree, milk, sugar, and salt. Whisk until the sugar is dissolved.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes or until the pudding thickens.
4. In a small bowl, whisk together cornstarch and vanilla extract. Add the mixture to the pudding and stir well.
5. Remove from heat and let cool slightly.
6. Pour into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 15 minutes
Taro and Coconut Cake
This moist and flavorful cake combines the natural sweetness of taro with the richness of coconut, creating a unique dessert perfect for adventurous eaters.
Ingredients:
– 1 cup cooked and mashed taro
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, sugar, unsweetened shredded coconut, baking powder, salt, and cinnamon.
3. In a large bowl, combine melted butter, eggs, and mashed taro. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
7. Allow cake to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 35-40 minutes
Taro and Beef Noodle Soup
This hearty soup combines tender beef, creamy taro, and springy noodles in a rich broth that’s perfect for a comforting meal. With its unique blend of Asian flavors, this recipe is sure to become a favorite.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 medium taro roots, peeled and diced
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 ounces rice noodles or udon
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Bring chicken broth, soy sauce, oyster sauce (if using), and sesame oil to a boil.
2. Add beef and cook until tender, about 10-12 minutes.
3. Add taro, onion, and garlic. Simmer for an additional 10-15 minutes or until taro is tender.
4. Cook noodles according to package instructions. Drain and set aside.
5. Season soup with salt and pepper to taste.
6. Serve hot, topped with chopped scallions (if desired).
Cooking Time: 30-40 minutes
Taro and Spinach Salad
This refreshing salad combines the natural sweetness of taro with the earthy flavor of spinach, creating a perfect harmony of textures and tastes.
Ingredients:
– 1 large taro root, peeled and diced
– 4 cups fresh spinach leaves
– 1/2 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced taro and fresh spinach leaves.
2. Add chopped red onion and crumbled feta cheese (if using) to the bowl.
3. Drizzle olive oil over the mixture and toss to combine.
4. Squeeze lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with additional lemon wedges if desired.
Cooking Time: 10 minutes
Taro and Sweet Potato Pie
This unique pie combines the creamy sweetness of sweet potatoes with the nutty flavor of taro, perfect for a twist on traditional pumpkin pie. With its velvety filling and flaky crust, this dessert is sure to impress.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup taro puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sweet potatoes, taro puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
5. Pour filling into pie crust.
6. Bake for 45-50 minutes or until filling is set.
Cooking Time: 45-50 minutes
Taro and Corn Chowder
Warm up with this creamy and comforting chowder featuring sweet taro and fresh corn. Perfect for a cozy evening or as a side dish for your next gathering.
Ingredients:
– 1 medium taro, peeled and diced
– 2 cups corn kernels (fresh or frozen)
– 4 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup milk
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, paprika, salt, and pepper; cook for an additional minute.
4. Add the diced taro, corn kernels, chicken broth, and milk. Stir to combine.
5. Bring the mixture to a simmer and cook for 15-20 minutes or until the taro is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Taro and Chocolate Mousse
Experience the unique fusion of sweet taro and rich chocolate in this decadent mousse recipe. Perfect for a special occasion or a surprise treat, this dessert will delight your senses.
Ingredients:
– 1 large taro root, cooked and mashed
– 8 ounces high-quality dark chocolate chips (at least 70% cocoa)
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon kosher salt
– 1 tablespoon unsalted butter, softened
Instructions:
1. In a medium bowl, whip the heavy cream and granulated sugar until stiff peaks form.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
3. Fold the melted chocolate into the whipped cream until well combined.
4. Stir in the mashed taro, softened butter, and kosher salt.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
Conclusion
Discover the versatility of taro with these 22 mouthwatering recipes! From sweet treats like Taro Bubble Tea and Sweet Taro Paste Buns to savory dishes such as Crispy Taro Fries and Taro and Pork Stew, there’s something for every occasion. Explore international flavors with Taro and Chicken Curry or Taro and Shrimp Dumplings. Indulge in decadent desserts like Taro Ice Cream or Taro and Coconut Cake. These recipes showcase the nutritional benefits of taro while offering a world of culinary possibilities. Get ready to elevate your cooking game and impress your friends with these unique and delicious taro dishes!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
