Taro Recipes
Donna Said:
How many servings can be made out of a 1lb bag of taro cream powder for bubble tea?We Answered:
I'd say about 30 depending on how strong you like it.Kristina Said:
Anyone know where I can find a sweet taro cake recipe?We Answered:
http://www.epicurious.com/recipes/food/v…Danny Said:
Anyone know of a Taro dessert recipe?We Answered:
Deep-fried sugared taroå沙芋é , or deep-fried sugared taro is a very famous Chiuchow (the southern part of China) fare for the sweet tooth. Overall, Chiuchow people is at the top of game when it comes to sweet in Chinese cuisine, head and shoulder above others when the subject is tong shui (ç³–æ°´), or sweetened soup. It is absolutely mind-boggling to see a pan can turn out seemingly endless varieties of sweetened soup with all kinds of ingredient.
As celebrated as the sugared taro is, you won't see it often in many Chiuchow eateries outside China because of the cost-profit reality. The recipe is easy but the timing is difficult to master; unlike other desserts, this one requires the full attention of the chef in the cooking. At best, the dried sugar syrup should embrace the taro like a casing after the stir-fry, that's how the name came: fan sa, the sa, or sugar, is on the outside of the food rather than inside. The same can apply to the deep-fried sugared lily bud (å沙蓮å) and the deep-fried sugared mandarin (å沙桔å).
Ingredients:
Taro 750g
White sugar 400g
Water little
Direction:
Peel the taro. Trim the ends and sides of taro to make a rectangular block, then slice about 2 or 3 cm thick. Stack the slices and cut into sticks 2 cm wide (just a tad bigger than that of the pommes Pont Neuf).
Deep-fried with pre-heated oil to golden in color; make sure it is well-done.
Remove the taro and the oil from the wok.
Add white sugar and a little water. Cook the syrup slowly until the surface of the liquid bubbles. Add the fried taro.
Here comes the tricky part: remove the wok from the fire immediately. Switch on a fan in full gear and stir the taro in the liquid in the wind. Which way the wind blow does matter in this case: blow to the taro so the syrup can solidify during the stir-frying.
GO to the source listed below for a picture, click on it and it will show you a great enlargement of what the recipe should look like.
Good Luck!
~Kim~
Ellen Said:
Taro bread recipe?We Answered:
* 2 cups sour poi* 1/2 teaspoon salt
* 1 egg, well beaten
* 1 tablespoon sugar
* 4 teaspoons baking powder
* 2 tablespoons melted butter
* 3/4 teaspoon baking soda
* 1/4 cup milk (optional)
Preparation:
Sift dry ingredients.
Fold eggs and melted butter into poi.
Add dry mixture.
Stir to insure complete mixing. Do not beat.
If batter is soft, omit milk. Bake at 425 degrees for 20-25 minutes.
Variation 2
As per Hawaii's Original Taro Pancake Mix.
INGREDIENTS
* 2 cups Hawaii's Original Taro Pancake Mix
* 1/2 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 cup fruit juice (guava, lilikoi, pineapple or orange)
* 1/4 cup melted butter
* 1/2 teaspoon vanilla
PREPARATION
Preheat oven to 400 degrees.
Butter muffin pans or line with paper baking cups.
Combine Taro Pancake Mix, salt, cinnamon and nutmeg in large bowl.
Add fruit juice, butter and vanilla; blend until just moistened.
Spoon batter into muffin pans, filling each cup about 2/3 full.
Bake about 18 to 20 minutes.
Tracey Said:
About cooking with taro?We Answered:
http://www.thaifoodandtravel.com/feature…here are cooking tips for taro
recipes with taro
http://www.hawaii.edu/hga/Lessons/maui98…