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.
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.
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:
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.
This taro paste filling recipe is sweet, nutty and with coconut fragrance.
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:
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 the instant pot pressure cooker.
4. Pour 2 cups of water into the instant pot.
5. Close the lid and vent, push the manual button to adjust time for 5 minutes at high pressure and natural release pressure.
6. When the taro is done, drain the water.
7. After that, put the drained and cooked taro into the instant pot pressure cooker. 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, push the sauté button 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. )
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.)
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Taro Paste
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
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.
K80 says
I can't find a taro boba powder that doesn't contain milk(non-dairy creamer,casien). Is it used for/added to enhance flavor, sweetness, or color?
Tracy O. says
Taro boba powder is just used to enhance the flavor and color. If you don't, it is ok.