Taro desserts. Wait, have you ever seen taro before? Well, taro is a local tuber in my country like sweet potato, cassava, and yam.
Actually, taro is very good as a source of healthy carbohydrates because it has a low glycemic index. In addition, taro is also a source of fiber. But unfortunately, taro is less popular than sweet potatoes. Because taro has an itchy sap that must be processed specifically to produce delicious food.
In addition to having a slimy sap on the inside of the flesh, taro also has a bland taste. So, not many people like to eat taro.
Meanwhile, for me taro is quite delicious because I am used to enjoying food that is less tasty. We just need to get used to it. I often steam taro as a substitute for rice.
This time, I will make a dessert with taro ingredients, with a healthier version. We can find this type of dessert in China.
This sweet dessert is served with coconut milk. Unfortunately, if not cooked properly, coconut milk can also cause an increase in cholesterol. That's why we shouldn't cook coconut milk for health reasons.
A healthier solution for serving coconut milk is to use ready-to-drink coconut milk. This means that coconut milk made with a mixture of ready-to-drink water makes the coconut milk safe to consume. If you use canned coconut milk, make sure that the coconut milk product is safe to consume without having to be cooked again.
Good taro usually has small, slightly purplish patterns. Later, taro will have a soft texture when cooked.
That's why in some versions of taro cakes and drinks, the dish has a purplish color. Like taro latte, taro cakes, and more 😊
The dessert I made this time also has a beautiful purple dish color. Although, it's not striking because I don't use additional coloring in this dessert.
THE INGREDIENTS
- 500 grams taro
- 2 cups coconut milk
- 150 grams of sugar
to boil taro
- 4 cups of water
- 1 teaspoon salt
- 2 pandan leaves (optional)
COOKING INSTRUCTIONS
STEP 1
Peel the taro carefully. I use gloves so that my hands don't get itchy from the taro slime. To make the peeling process easier, I divide the taro into two pieces.
STEP 2
Cut the taro into cubes, but not too small so that it doesn't fall apart when boiled. Then, soak it in water with enough salt to remove the slime on the taro. Soak for at least 15 minutes.
STEP 3
After the taro is soaked, drain and wash the taro several times until the slime is no longer felt. Then, boil 4 cups of water. Add 1 teaspoon of salt, with pandan leaves. Then, add taro pieces.
Boil for about 25 minutes. Use a covered pot to boil the taro so that they cook evenly and perfectly.
STEP 4
After the taro is cooked, add sugar. Stir well until the sugar dissolves. Stir carefully so that the taro does not break.
STEP 5
Add ready to drink coconut milk. Turn off the heat, stir well. Then, remove and this taro dessert is ready to be served while warm.
THE RESULTS
Look at the beautiful color! I like how the color is also with the soft texture of the taro. Combined with creamy and savory coconut milk ❤️
If you like cold desserts, you can store this dessert in the refrigerator before serving. Or, serve it with ice cubes. Do you want to try this dessert made from taro and coconut milk ingredients?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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