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+ servings
Foolproof taro puree

Taro Purée (4 colors)

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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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