Taro paste can be used as a cake filling, in mochi, eaten directly, or to make taro cream... a must-have for bakers! 👏 Choose Lipu taro; it has a strong aroma and a powdery texture. This type of taro is relatively dry, so more milk is needed. Adjust the amount of milk accordingly while making the paste! Taro doesn't keep well at room temperature or in the refrigerator. Peel and cut it (do not rinse!), then seal and freeze. When you want to use it, there's no need to thaw; simply steam it for 40 minutes. 🔥 The finished taro paste will weigh approximately 650 grams. Adding milk to taro paste can easily cause it to turn sour! You can replace the milk and cream with boiled water and 20 grams of milk powder!
Materials
All-purpose taro paste—a baking essential! (Taro paste cream, cake and bread filling) Recipe steps
👉Always wear gloves when handling taro, or your hands will itch! Slice the taro, and steam it for 20 minutes after the water boils (make sure the steamer rack is high enough, otherwise the water will bubble and the taro will become boiled). Check if it's cooked by poking it with chopsticks.
While still hot, mash the taro into a paste, then add sugar, butter, and purple sweet potato powder (Note: Purple sweet potato powder tends to clump, so add a little milk to dissolve it!). Add cream and milk and continue stirring.
If you have a mini food processor, blend everything until smooth. If you have a high-speed blender, simply put everything into the blender and blend until smooth.
Attention! This step is crucial! Stir-fry the mixture in a non-stick pan until it bubbles. Adding milk beforehand can easily cause it to turn sour! Stir-frying it first prevents this from happening and enhances the aroma!
It should look something like this when cooked. Divide it into portions, seal, and store. It will thicken slightly after refrigeration and can be kept for up to 3 days. Ideally, make it fresh and use it immediately!
😋 Divide into small, sealed bags and freeze; they can be stored for up to 15 days. When you want to use them, take them out to thaw, add a little water, and stir-fry them in a non-stick pan over low heat. Put them into a piping bag for easy piping of fillings!
The taro cream recipe is very simple: 100g butter + 7g sugar (7% sweetness), whip like you would regular butter until it reaches 60% stiffness! + 5g purple sweet potato powder (for color, adjust as needed) + 80g taro paste (adjust to your taste, add more if you prefer a stronger flavor!), mix well and whip on low speed until it reaches 80% stiffness! OK 😄
Taro filling: Using taro paste directly is a bit coarse and the texture isn't as good. Using the steps above, a mixture of 100g butter, 7g sugar, 5g purple sweet potato powder, and 200g taro paste results in a taro filling with a rich aroma and a great texture!
