[RECIPE] Ombré Taro Purée

I made a simple Taro Purée with my leftover taro and ube (purple yam). This recipe uses only four simple ingredients, and it will transform into 4 different shades of purple colored Taro Purée. There is no food coloring or preservatives, with minimal sugar. This pairs well with toast, or even milk and yogurt.

Taro Puree served with Yogurt

Taro Purée (4 colors)

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine Chinese, Taiwanese
Servings 4 portions

Equipment

  • Pot for Steaming
  • Food Processor
  • Peeler

Ingredients
  

  • 300 g taro
  • 100 g ube/purple yam
  • 142 g milk
  • 20 g sugar

Instructions
 

  • Peel the taro and ube with a peeler. Cut into small pieces, so it can be cooked through easily.
  • Put the chopped taro and ube into TWO separate bowl and to the steamer. Steam for 10-20 minutes or when a fork can poke through easily.
  • Mashed the taro and ube using a fork. Add sugar. Mix well. Adding sugar is optional, but I want it to have a hint of sweetness in the pearls. Side aside until cold.
  • In the food processor, put in 100g taro, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a pure taro purée.
  • Without washing the food processor, put in 85g taro, 15g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a light-purple taro purée.
  • Without washing the food processor, put in 70g taro, 30g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a purple taro purée.
  • Without washing the food processor, put in 45g taro, 55g ube, 5g sugar, and 37g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a dark-purple taro purée.
  • Ready to serve. You can use the paste as a spread on toast, or add milk for a drink.
Keyword Purple Yam, Taro, Ube

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