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.

Course Dessert

Cuisine Asian, Chinese

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 134kcal

Author Tracy O.

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.

Video

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