Taro Fresh Milk 芋泥鲜奶 Recipe
Fresh taro blended with milk for a creamy treat.
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Ingredients
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Taro Paste
Drink Assembly / Toppings
Method
Taro Paste
- 1
Prepare taro
Peel the taro and cut into roughly 2 cm cubes (use gloves if you are sensitive to taro skin). Rinse the cubes under cold water to remove excess starch.
- 2
Steam taro until tender
Set up a steamer with 500 ml water and bring to a boil. Place taro cubes in the steamer basket in a single layer, cover, and steam for 20–25 minutes, or until a fork slides easily into the largest cubes.
- 3
Mash or blend
Transfer the cooked taro to a heatproof bowl. Add 80 ml whole milk, 3 tbs granulated sugar, 0.25 tsp salt and 1 tbs unsalted butter (if using). Use an immersion blender or countertop blender to puree until smooth and lump-free. If the paste is too thick for the blender, add milk a tablespoon at a time until it blends smoothly.
- 4
Cook to integrate (optional but recommended)
Pour the pureed taro into a small saucepan over low heat. Cook, stirring constantly, for 2–4 minutes to evaporate raw starchiness and fully integrate the sugar and butter. Taste and adjust sweetness if needed. Remove from heat and let the paste cool to room temperature. This yields 1 batch of taro paste.
Drink Assembly / Toppings
- 5
Cook tapioca pearls (optional)
If using tapioca pearls, bring 1 L of water to a rolling boil in a saucepan. Add the 50 g pearls, stir briefly to prevent sticking, and cook per package instructions (typically 6–10 minutes) until pearls are soft and mostly translucent. Turn off heat, cover and let sit 5 minutes if needed. Drain and rinse under cold water, then toss with 2 tbs simple syrup to keep them sweet and separate.
- 6
Blend the drink
Into a blender add 1 batch prepared taro paste, 1.5 cups cold whole milk, 1 cup ice (if making chilled), and 2 tbs sweetened condensed milk (or to taste). Blend on medium-high for 20–30 seconds until fully combined and smooth. Check texture — for thinner drink, add up to 1/4 cup more milk; for thicker, add a few more ice cubes or less milk.
- 7
Assemble and serve
Divide cooked tapioca pearls between two serving glasses if using. Pour the blended taro fresh milk over the pearls or directly into glasses. Stir gently to incorporate pearls. Taste and add an extra drizzle of condensed milk if you want it sweeter. Serve immediately with a wide straw for pearls or enjoy without toppings.
- 8
Storage note
Leftover taro paste can be refrigerated in an airtight container for up to 3 days — stir or warm slightly before using. Mixed drinks are best consumed immediately; separation may occur on standing, simply stir or re-blend briefly.
