Taro Fresh Milk Recipe

Prepare taro

Rinse, peel and cut the taro root into roughly 2–3 cm cubes so they steam evenly.

Steam until tender

Place the diced taro in a steamer over the 500 ml water. Cover and steam for 20–25 minutes (depending on cube size) until a fork slides through easily. Use the 500 ml water only for steaming; discard or reserve for other use after steaming.

Mash and remove excess moisture

Transfer steamed taro to a bowl. Mash with a potato masher or fork until smooth; if you want a very smooth paste, pulse briefly in a food processor or blender (1–2 short pulses). If the taro seems watery, drain any excess and continue mashing to a thick paste.

Cook taro into paste

Heat a nonstick saucepan over medium-low heat. Add the mashed taro, 60 g granulated sugar, 30 ml sweetened condensed milk and 0.5 tsp salt. Stir continuously for 4–6 minutes until sugar dissolves and the mixture thickens slightly and becomes glossy. Taste and adjust sweetness: add a little more sugar or condensed milk if desired. Remove from heat and let cool to room temperature. This yields the taro paste used in the drink.

Boil water

Bring 2000 ml of water to a rolling boil in a large pot (use at least 10x the volume of dry pearls so they can move freely).

Cook pearls

Add 100 g dry tapioca pearls to the boiling water, stir immediately so they don't stick. Return to a boil, then reduce to medium-high and cook uncovered following package time (generally 18–30 minutes) until pearls are soft with a slightly chewy center. Stir occasionally to prevent sticking.

Rest and sweeten

When cooked, turn off the heat, cover the pot, and let pearls sit for 10 minutes. Drain pearls and transfer to a bowl with 30 g brown sugar; toss to coat and dissolve the sugar into a syrup around the pearls. Keep warm or refrigerate briefly; if refrigerated, briefly warm or rinse with hot water before service so they are chewy.

Portion taro paste

For 2 servings: divide the cooled taro paste so that you use approximately 200 g total (about 100 g per drink). If you prefer a taro-forward drink, increase to 120–140 g per drink; for milder flavor, use less.

Combine with milk

In a cocktail shaker, blender, or large jar add: the measured taro paste (200 g total for 2 servings), 480 ml whole milk, and 30 ml simple syrup. If you used sweetened condensed milk in the paste and prefer less sweetness, reduce or omit the simple syrup.

Mix and chill

Add the 2 cups of ice to the shaker or blender. Shake vigorously for 10–15 seconds (or blend on low for 5–8 seconds) until the mixture is well combined, smooth and chilled. If you want a frothier, fully blended taro milk, blend for a few more seconds; for a slightly textured drink, just shake.

Serve

If using tapioca pearls, divide the pearls between two glasses (about 2–4 tbsp each). Pour the taro fresh milk over the pearls and ice. Stir gently to combine. Taste and add more simple syrup if needed.

Drizzle 7–8 ml (½ tbsp) extra condensed milk or evaporated milk on top of each glass for richer mouthfeel. Lightly dust the surface with 1/2 tsp taro powder or cocoa for contrast. Serve immediately with a wide straw.