Taro Coconut Filling Recipe
This Taro Coconut Filling recipe is a creamy, mildly sweet, and fragrant filling perfect for desserts and pastries. Made by steaming and mashing taro root, then blending it with coconut milk, sugar, vanilla, and a pinch of salt, it offers a smooth texture with a subtle tropical flavor. Ideal for use in baked goods or as a luscious filling in traditional Asian sweets, this recipe yields a versatile and delicious component that can elevate your treats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Filling
- Method: Steaming
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Ingredients
- 12 ounces taro (after peeling)
- 5 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup coconut milk (shake the can before measuring)
Instructions
- Prepare the taro: Use a knife to trim off the taro’s rough brown skin, removing enough so the tough layer beneath the peel is also cut away. Then cut the taro into 1-inch (2.5 cm) cubes to ensure even cooking.
- Steam the taro: Steam the taro cubes for 15-20 minutes or until they become fork tender, similar in texture to a cooked potato. Once steamed, transfer them to a bowl and let cool for a few minutes.
- Mash the taro: While the taro is still warm, mash it using a ricer or food mill for the best smooth texture. Alternatively, use a fork or potato masher and then pass the mash through a coarse sieve to remove any fibrous or tough pieces.
- Mix the filling: Add sugar, salt, vanilla extract, and coconut milk to the mashed taro. Stir gently until all ingredients are combined. Be careful not to overwork the mixture, as that could cause it to become gummy in texture.
- Chill the filling: Refrigerate the taro coconut filling for at least 1 hour to let the flavors meld and the texture firm up. After chilling, the filling is ready to be used in your desired desserts or pastries.
Notes
- Ensure the taro is fully cooked and soft to avoid any gritty texture in the filling.
- Shake the coconut milk can well before measuring to mix the cream and liquid for a consistent flavor.
- If a smoother texture is preferred, additional straining through a fine sieve can be done.
- This filling works well in pastries, buns, and steamed cakes.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
Find it online: https://cheftinaskitchen.com/taro-coconut-filling-recipe/
