Taro Paste Recipe (Sweet Taro Filling)

Love sweets? Check out these taro ice cream, Asian shaved ice, sugar donuts, Korean strawberry milk, honeydew popsicles, Cookie Monster ice cream, White Rabbit candy ice cream, and mango popsicle recipes. 

What Is Taro Paste?

Taro paste (芋泥) is a smooth, creamy mixture made from cooked and mashed taro root. It is called wu6 nai4 (芋泥) in Cantonese and yù ní in Mandarin. Depending on the recipe, the taro is blended or mashed with sugar, milk, coconut milk, or other ingredients to create a soft and lightly sweet filling.

Sweet taro paste is commonly used as a filling for taro buns, Asian-style breads, mochi, mooncakes, pastries, and Japanese taiyaki. Similar to sweet red bean paste, it is a versatile filling that can be made thicker for buns and pastries or softer and creamier for desserts.

What Does Taro Paste Taste Like?

Taro paste has a mildly sweet, nutty, and slightly earthy flavor with a rich, creamy texture. Taro itself has a subtle flavor, so adding sugar, milk, and coconut milk enhances its natural sweetness and makes the paste smooth and flavorful.

This homemade taro paste is creamy without being overly sweet, allowing the taro flavor to stand out. When cooked to a thicker consistency, it makes a great filling for buns, mochi, mooncakes, and pastries.

Ways to Use Taro Paste

Homemade taro paste is a versatile sweet filling that can be used in many Asian desserts, breads, and pastries. You can adjust the consistency depending on how you plan to use it.

• Taro buns: Use a thicker taro paste as a filling for soft and fluffy taro buns.
• Mochi: Add taro paste to chewy mochi as an alternative to the sweet red bean filling used in this mochi recipe.
• Mooncakes: A thick, smooth taro filling works well inside traditional or snow skin mooncakes.
• Taiyaki: Use it instead of sweet red bean paste as a filling for homemade taiyaki.
• Bread and pastries: Add taro paste to Asian-style bread, rolls, pastries, and other baked goods.
• Dessert topping or spread: Keep the paste slightly softer and use it as a topping or spread for toast, pancakes, and other desserts.

Ingredient Substitutions & Variations

This homemade taro paste recipe is easy to customize depending on the ingredients you have and how you plan to use the filling.

• Taro boba powder: Taro boba powder enhances the taro aroma, flavor, and color, but it is optional. Without it, the paste will have a more natural, pale taro color rather than the bright purple color often associated with taro desserts and drinks. You can also use a small amount of purple sweet potato powder to add natural purple color.
• Coconut milk: I like using coconut milk because its rich, slightly sweet flavor pairs especially well with taro. If you don't have coconut milk, you can replace it with regular milk or your preferred unsweetened non-dairy milk. The finished taro paste may be slightly less rich.
• Milk: Regular milk helps create a smooth and creamy texture. You can substitute it with unsweetened non-dairy milk or use additional coconut milk for a richer coconut flavor.
• Sugar: Adjust the amount of sugar according to your taste. Use less sugar if you prefer the natural, earthy taro flavor to stand out, or add more for a sweeter dessert filling.
• Cornstarch: Cornstarch helps thicken the taro paste so it holds its shape when used as a filling. If you want a softer taro purée or dessert topping, you can use less cornstarch and adjust the consistency as it cooks.

Expert Tips for Smooth and Creamy Taro Paste

• Cut the taro into similar-sized pieces: Peel, wash, and cut the taro into evenly sized cubes so they cook at about the same rate.
• Cook the taro until very soft: For the Instant Pot method, pressure cook the taro on High Pressure for 5 minutes, followed by a natural pressure release. For the stovetop method, boil the taro for about 20-30 minutes, or until it is very soft and easy to mash. Properly cooked taro is important for creating a smooth paste.
• Drain the taro well: After cooking, drain off the excess water before mashing. Too much water can make the taro filling thin and require more cooking time to thicken.
• Mash while the taro is warm: Warm taro is much easier to mash. Mash it thoroughly before adding the sugar and coconut milk to help create a smoother consistency.
• Keep stirring as the paste thickens: When using the sauté function, add the milk and cornstarch mixture and stir continuously until the taro paste reaches your desired consistency. The mixture can burn easily as it thickens, so don't leave it unattended.
• Use low heat for the stovetop method: A nonstick pot or pan works best. Cook the taro mixture over low heat and stir frequently to prevent it from sticking or burning on the bottom.
• Don't make the paste too thick: Taro paste continues to thicken as it cools. Stop cooking when it is slightly softer than your desired final consistency.

Why does my taro paste stick or burn?

Taro paste becomes thick as it cooks and can easily stick to the bottom of the pot. Use low heat and stir frequently, especially as the mixture begins to thicken. A nonstick pot or pan is especially helpful when using the stovetop method.

Why isn't my taro paste purple?

Natural taro is usually white, cream, or pale with small purple specks, so homemade taro paste may not have the bright purple color commonly seen in taro drinks and desserts. In this recipe, taro boba powder helps enhance the color and taro aroma. You can leave it out for a more natural color or use a small amount of purple sweet potato powder for additional purple color.

FAQs About Taro Paste:

How to Make Taro Paste in the Instant Pot

1. Peel and wash a medium-sized taro.

2. Cut the taro into cubes. (In this recipe, I used 1.5 pounds of 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 consistency.

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

How to Make Taro Paste on the Stovetop

1. Peel and wash a medium-sized taro.
2. Cut the taro into cubes. (In this recipe, I used 1.5 pounds of 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-low heat and let it boil for 20-30 minutes 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 consistency.
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. Afterward, 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 you like the viscosity. 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 consistency.)

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.

More Asian Dessert Recipes You'll Love

If you enjoy this homemade taro paste, try some of these other Asian desserts and sweet treats:

• Taro Sago - A creamy and refreshing dessert made with taro, sago pearls, and coconut milk.
• Grass Jelly Dessert - A light and cooling Asian dessert often served with syrup, milk, or fruit.
• Almond Jelly - A soft, delicate jelly dessert commonly served in Asian dessert bowls.
• Red Bean Paste Rice Cake - A chewy Asian rice cake featuring sweet red bean paste.

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