• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oh My Food Recipes
  • Homepage
  • About me
  • Recipes
    • Recipes by category
  • Subscribe Now
  • Contact Me
  • Disclosure
    • Privacy Policy
  • Blog
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Homepage
  • About me
  • Recipes
    • Recipes by category
  • Subscribe Now
  • Contact Me
  • Disclosure
    • Privacy Policy
  • Blog
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Desserts » Taro Paste

    Taro Paste

    Published: Mar 12, 2022 Modified: Apr 2, 2022 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Taro paste is a popular Asian sweet filling. It is great to use for buns, bread, mochi and taiyaki, just like red bean paste. In this taro paste filling recipe, it has both instant pot and stove top methods to guide you. 

    Love sweets? Check out these taro sago, taro ice cream, Asian shaved ice, sugar donuts and mango popsicle recipes. 

    taro paste in the glass container with a silver spoon

    What is taro paste?

    Taro paste also known as taro mash or taro purée. In Cantonese it called wu nai (芋泥) or yù ní in Mandarin Chinese. Taro paste is a versatile sweet filling. It is often used as a filling for buns, bread, mochi, moon cakes, Japanese taiyaki, etc. Also, many Asians love taro paste filling for desserts just like red bean paste. 

    What are the ingredients for taro paste filling?

    A typical taro paste is made of taro root and sugar. However, in this taro paste filling recipe, I like to use coconut milk, milk, cornstarch, sugar, taro and taro boba powder. The reason I use taro boba powder is to add a little more color and fragrance. 

    taro paste filling ingredients

    Cooking tips for how to make taro paste filling:

    • Peel, wash and cut taro into dice. 
    • Put them in an instant pot pressure cooker and pour water close to the vent and lid, adjust time for 5 minutes at high pressure and natural release pressure. 
    • If you use a stove top method, add water and make sure water covers the taro. Let it boil for 20-30 minutes until it’s soft and easy to mash it. 
    • Drain the water after the taro is soft, put the cooked taro into the instant pot and mash it. Then, add sugar and coconut milk. Mix it well. 
    • Push the sauté button and pour the milk cornstarch mixture and keep stirring until it thickens. Or, until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. 
    • When the filling cools down, it will be a paste like. 
    • When you use a stove top method, the best is to use a non-stick pot or pan and turn on a small fire for mixing the liquid and keep stirring it. 
    • Using different brands of coconut milk may vary the thickness of the paste filling. 

    FAQs:

    What does taro taste like?

    Taro is a starchy root vegetable. When taro is cooked, it tastes much similar to sweet potatoes. But, less sweet than sweet potatoes. Its texture and structure are like potatoes.

    What does taro paste taste like?

    This taro paste filling recipe is sweet, nutty and with coconut fragrance. 

    Is purple yam the same as taro?

    Taro root is from a tropical taro plant. It is not the same type of yams. In general, taro is less sweet and has a subtle violet than purple yam. 

    Instructions for how to make taro paste instant pot: 

    peel off taro skin on a chopping board

    1. Peel and wash a medium sized taro.

    diced taro on a chopping board

    2. Cut the taro into cubes. (This recipe, I used 1.5 pounds taro.)

    diced taro in instant pot pressure cooker

    3. Then, put 1.5 pounds of diced taro into the instant pot pressure cooker.

    water and diced taro in instant pot pressure cooker

    4. Pour 2 cups of water into the instant pot.

    cooked taro in pressure cooker instant pot top view

    5. Close the lid and vent, push the manual button to adjust time for 5 minutes at high pressure and natural release pressure.

    drained cooked taro in colander top view

    6. When the taro is done, drain the water.

    mashing cooked taro in the instant pot

    7. After that, put the drained and cooked taro into the instant pot pressure cooker. Then, mash the cooked taro.

    taro paste in instant pot with a blue spatula top view

    8. Mash the taro until it's a paste like.

    sugar added into taro paste in instant pot top view

    9. Next, add 1 cup and 2 tablespoons of sugar into the taro paste.

    sugar coconut milk taro paste in pressure cooker top view

    10. Pour ½ cup of coconut milk. Then, mix it well.

    taro boba powder added into in pressure cooker top view

    11. After, add ¼ cup of taro boba powder  into the paste and mix it well.

    cornstarch and milk in the glass container

    12. In a small container, put ¼ cup of milk (I use 2% fat milk) and 4 tablespoons of cornstarch. Mix it well.

    cornstarch mixture and taro paste in pressure cooker with a blue spatula

    13. After, push the sauté button and pour the milk cornstarch mixture from step 12.

    taro filling in pressure cooker with a blue spatula top view

    14. Keep stirring until it thickens or until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. (When the filling cools down, it will be a paste like. )

    taro paste filling with a silver spoon in the glass container

    Enjoy this simple and sweet instant pot taro paste filling recipe! Also, check out these mouth watering chicken, Chinese bacon cabbage stir fry, Thai chicken pizza, and California rolls recipes.

    Instructions for how to make taro paste stove top method: 

    1. Peel and wash a medium sized taro. 

    2. Cut the taro into cubes. (This recipe, I used 1.5 pounds taro.)

    3. Then, put 1.5 pounds of diced taro into a pot. 

    4. Pour 5 cups of water into the pot. Make sure the water covers the taro. 

    5. Turn on medium small fire, let it boil the taro for 20-30 minutes and until the taro is soft. 

    6. When the taro is done, drain the water. 

    7. After that, put the drained and cooked taro into a non-stick pot or pan. Then, mash the cooked taro. 

    8. Mash the taro until it's a paste like. 

    9. Next, add 1 cup and 2 tablespoons of sugar into the taro paste. 

    10. Pour ½ cup of coconut milk. Then, mix it well. 

    11. After, add ¼ cup of taro boba powder  into the paste and mix it well. 

    12. In a small container, put ¼ cup of milk (I use 2% fat milk) and 4 tablespoons of cornstarch. Mix it well. 

    13. After, turn on a small fire and pour the milk cornstarch mixture from step 12. 

    14. Keep stirring until it thickens or until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. (When the filling cools down, it will be a paste like.)

    You May Also Like These Recipes: 

    • STRAWBERRY PIE
    • RED BEAN PASTE RICE CAKE
    • GRASS JELLY DESSERT
    • MANGO STICKY RICE

    Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.

    taro paste filling with a silver spoon in the glass container

    Taro Paste

    Taro paste is a popular Asian sweet filling. It is great to use for buns, bread, mochi and taiyaki, just like red bean paste. In this taro paste filling recipe, it has both instant pot and stove top methods to guide you. 
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Asian, Chinese
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 15
    Calories: 134kcal
    Author: Tracy O.

    Video

    Ingredients

    • 1.5 pounds Taro (After peeling off skin)
    • 2 cups Water (2 cups for instant pot method, 5 cups for stove top method.)
    • 1 cup and 2 tablespoons Sugar
    • ½ cup Coconut milk
    • ¼ cup Taro boba powder

    Milk Cornstarch Mixture:

    • ¼ cup Milk (2% fat milk)
    • 4 tablespoons Cornstarch
    US Customary - Metric

    Instructions

    Instant Pot Method:

    • Peel and wash a medium sized taro.
    • Cut the taro into cubes. (This recipe, I used 1.5 pounds taro.)
    • Then, put 1.5 pounds of diced taro into the instant pot pressure cooker.
    • Pour 2 cups of water into the instant pot.
    • Close the lid and vent, push the manual button to adjust time for 5 minutes at high pressure and natural release pressure.
    • When the taro is done, drain the water.
    • After that, put the drained and cooked taro into the instant pot pressure cooker. Then, mash the cooked taro.
    • Mash the taro until it's a paste like.
    • Next, add 1 cup and 2 tablespoons of sugar into the taro paste.
    • Pour ½ cup of coconut milk. Then, mix it well.
    • After, add ¼ cup of taro boba powder into the paste and mix it well.
    • In a small container, put ¼ cup of milk (2%) and 4 tablespoons of cornstarch. Mix it well.
    • After, push the sauté button and pour the milk cornstarch mixture from step 12.
    • Keep stirring until it thickens or until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. (When the filling cools down, it will be a paste like.)

    Stove Top Method:

    • Peel and wash a medium sized taro. 
    • Cut the taro into cubes. (This recipe, I used 1.5 pounds taro.)
    • Then, put 1.5 pounds of diced taro into a pot. 
    • Pour 5 cups of water into the pot. Make sure the water covers the taro. 
    • Turn on medium small fire, let it boil the taro for 20-30 minutes and until the taro is soft. 
    • When the taro is done, drain the water. 
    • After that, put the drained and cooked taro into a non-stick pot or pan. Then, mash the cooked taro. 
    • Mash the taro until it's a paste like. 
    • Next, add 1 cup and 2 tablespoons of sugar into the taro paste. 
    • Pour ½ cup of coconut milk. Then, mix it well. 
    • After, add ¼ cup of taro boba powder into the paste and mix it well. 
    • In a small container, put ¼ cup of milk (2%) and 4 tablespoons of cornstarch. Mix it well. 
    • After, turn on a small fire and pour the milk cornstarch mixture from step 12. 
    • Keep stirring until it thickens or until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. 

    Notes

    Cooking tips for how to make taro paste filling:

    • Peel, wash and cut taro into dice. 
    • Put them in an instant pot pressure cooker and pour water close to the vent and lid, adjust time for 5 minutes at high pressure and natural release pressure. 
    • If you use a stove top method, add water and make sure water covers the taro. Let it boil for 20-30 minutes until it’s soft and easy to mash it. 
    • Drain the water after the taro is soft, put the cooked taro into the instant pot and mash it. Then, add sugar and coconut milk. Mix it well. 
    • Push the sauté button and pour the milk cornstarch mixture and keep stirring until it thickens. Or, until the viscosity you like. Be careful it is hot and keep stirring to prevent burning at the bottom. 
    • When the filling cools down, it will be a paste like. 
    • When you use a stove top method, the best is to use a non-stick pot or pan and turn on a small fire for mixing the liquid and keep stirring it. 
    • Using different brands of coconut milk may vary the thickness of the paste filling. 

    Nutrition

    Calories: 134kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 290mg | Fiber: 2g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

    More Desserts

    • How to Make Chocolate Strawberries
    • Easy hot chocolate bombs
    • Taro Ice Cream Recipe
    • Asian Shaved Ice

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

    Seasonal

    • Strawberry Pie Glaze with Jello
    • Chinese Sticky Rice Dumpling
    • Garlic Yu Choy Sum
    • Char Siu Chinese BBQ Pork
    • Chicken Yi Mein Noodles
    • Pan Fried Dumplings

    MY FAVORITES

    • Korean Glass Noodles Japchae
    • Chinese Pineapple Bun
    • Japanese Tonkatsu
    • Asian Teriyaki Sauce
    • How to Make Chinese Orange Chicken
    • How to Make Vietnamese Spring Rolls
    • Steamed Spareribs with Black Bean Sauce
    • Tomato Egg Stir Fry

    Footer

    ↑ back to top

    About

    • Disclosure & Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Oh My Food Recipes

    AMAZON ASSOCIATES DISCLOSURE

    Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.