Taro Recipe

Peel and cut

Wearing gloves or using a towel (taro can irritate skin), trim both ends of the taro. Peel with a knife or vegetable peeler and rinse. Cut taro into roughly 2 cm (3/4 inch) cubes so they cook evenly.

Boil until tender

Place diced taro in a medium-large pot and add the water (enough to cover by about 2 cm / 3/4 inch). Bring to a rolling boil over high heat, then reduce to medium-low and simmer, uncovered, until taro is fork-tender, about 12–18 minutes depending on cube size. Stir occasionally to prevent sticking and watch for foam.

Drain and mash

Carefully drain the taro in a colander. Reserve about 60 ml (1/4 cup) of the cooking liquid. Return taro to the pot off heat. Add butter and use a potato masher or fork to mash to a coarse-smooth consistency. If desired texture is very smooth, transfer to a food mill or use an immersion blender briefly. Add reserved cooking liquid a little at a time to reach a creamy consistency.

Combine with coconut milk

With the pot over low heat, stir in the coconut milk, sugar, and salt into the mashed taro. Heat gently, stirring constantly until the sugar dissolves and mixture is warmed through, about 4–6 minutes. Do not boil hard once coconut milk is added—just keep it at a low simmer.

Adjust flavor and texture

Taste and adjust: add more salt (up to 1/2 tsp additional) to balance sweetness or a little more sugar to taste. If mixture is too thick, add up to 60–120 ml (1/4–1/2 cup) additional coconut milk or reserved cooking liquid to loosen to desired consistency.

Finish and serve

Stir in vanilla extract. For a sweeter/dessert presentation, mound into bowls and optionally sprinkle toasted sesame seeds. For a savory-style accompaniment, omit sugar and vanilla and instead stir in the chopped scallions and a pinch more salt. Serve warm or at room temperature.