How To Cook Taro – Boiled And Mashed Taro Root

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Peeling taro root with gloves prevents skin irritation while cutting it into even cubes for faster cooking. Learning how to cook taro opens up a world of creamy, nutty flavors that work in both savory dishes and sweet desserts. This root vegetable is a staple in many Asian and Pacific cuisines, and it’s easier to prepare than you might think.

Taro has a starchy texture similar to a potato but with a slightly sweet, nutty taste. You can boil, steam, fry, or bake it. The key is to handle it properly to avoid the itchiness from its raw skin.

What Is Taro And Why Cook It?

Taro is a tropical root vegetable with brown, hairy skin and white or purple flesh. It’s packed with fiber, vitamins, and minerals. When cooked, it becomes soft and fluffy, making it perfect for soups, stews, chips, and even bubble tea.

Many people are intimidated by taro because of the skin irritation it can cause. But with the right technique, you can prepare it safely and enjoy its unique taste.

How To Cook Taro: Step-By-Step Methods

Here are the most common ways to cook taro. Each method brings out a different texture and flavor.

Boiling Taro

Boiling is the simplest method. It softens the taro quickly and works well for soups or mashing.

  1. Wear gloves and peel the taro with a vegetable peeler.
  2. Cut the taro into even 1-inch cubes.
  3. Rinse the cubes under cold water to remove excess starch.
  4. Place the cubes in a pot and cover with water.
  5. Add a pinch of salt.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Check doneness by piercing with a fork. It should be tender.
  8. Drain and use immediately.

Boiled taro can be mashed with butter and milk for a creamy side dish. It also works well in coconut milk desserts.

Steaming Taro

Steaming preserves more nutrients and gives a firmer texture. This method is great for taro cakes or dumplings.

  1. Peel and cut taro into cubes or slices.
  2. Place in a steamer basket over boiling water.
  3. Cover and steam for 20-25 minutes.
  4. Test with a fork. It should be soft but not mushy.

Steamed taro has a slightly drier texture than boiled taro. It’s ideal for recipes where you want the taro to hold its shape.

Frying Taro

Fried taro makes crispy chips or golden fries. It’s a delicious snack or side dish.

  1. Peel and slice taro into thin rounds or sticks.
  2. Soak in cold water for 30 minutes to remove starch.
  3. Pat dry thoroughly with a towel.
  4. Heat oil in a deep pan to 350°F (175°C).
  5. Fry in batches for 3-5 minutes until golden brown.
  6. Drain on paper towels and season with salt or spices.

Fried taro chips are crispy and addictive. They taste similar to potato chips but with a nuttier flavor.

Baking Taro

Baking brings out the natural sweetness of taro. It’s a hands-off method that works well for whole taro roots.

  1. Preheat oven to 400°F (200°C).
  2. Scrub the taro clean but do not peel.
  3. Prick the skin with a fork several times.
  4. Place on a baking sheet and bake for 45-60 minutes.
  5. Test with a knife. It should slide in easily.
  6. Let cool slightly, then peel and serve.

Baked taro has a fluffy interior similar to a baked potato. You can serve it with butter, sour cream, or herbs.

How To Cook Taro For Desserts

Taro is famous in sweet dishes like taro bubble tea, taro cake, and taro pudding. The cooking method changes slightly for desserts.

Taro For Bubble Tea

Taro bubble tea uses a creamy taro paste. Here’s how to make it.

  1. Peel and cube 1 cup of taro.
  2. Boil or steam until very soft.
  3. Mash the taro with a fork or blend in a food processor.
  4. Mix with 2 tablespoons of condensed milk and 1/4 cup of coconut milk.
  5. Blend until smooth and creamy.
  6. Store in the fridge for up to a week.

Use this paste to make taro milk tea or add it to smoothies.

Taro Cake (Sweet Version)

This steamed cake is a popular Asian dessert. It’s soft, sweet, and fragrant.

  1. Grate 2 cups of peeled taro.
  2. Mix with 1 cup of rice flour, 1/2 cup of sugar, and 1 cup of coconut milk.
  3. Pour into a greased pan.
  4. Steam for 30-40 minutes until set.
  5. Let cool before slicing.

You can add toppings like shredded coconut or sesame seeds.

How To Cook Taro In Savory Dishes

Taro absorbs flavors beautifully, making it perfect for savory recipes.

Taro And Coconut Curry

This creamy curry is comforting and filling.

  • 1 cup cubed taro
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • Salt to taste
  1. Sauté onion and garlic until soft.
  2. Add curry powder and cook for 1 minute.
  3. Add coconut milk and taro cubes.
  4. Simmer for 20 minutes until taro is tender.
  5. Season with salt and serve with rice.

This dish is rich and satisfying. The taro soaks up the curry flavors perfectly.

Taro And Pork Stew

A hearty stew that warms you up.

  • 1 pound pork shoulder, cubed
  • 2 cups taro cubes
  • 3 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, minced
  • 1 carrot, sliced
  1. Brown the pork in a pot.
  2. Add ginger and cook for 1 minute.
  3. Add broth, soy sauce, and taro.
  4. Simmer for 30 minutes.
  5. Add carrot and cook for another 10 minutes.
  6. Serve hot.

The taro becomes tender and adds a creamy texture to the broth.

Tips For Cooking Taro Perfectly

Getting taro right every time is easy with these tips.

  • Always wear gloves when peeling raw taro. The calcium oxalate crystals can cause itching.
  • Cut taro into uniform pieces for even cooking.
  • Soak cut taro in water to remove excess starch and prevent discoloration.
  • Do not overcook taro or it will become mushy and waterlogged.
  • Store raw taro in a cool, dark place for up to two weeks.
  • Cooked taro can be refrigerated for 3-5 days.

Common Mistakes When Cooking Taro

Avoid these pitfalls to ensure your taro dishes turn out great.

  • Skipping gloves: This leads to itchy hands. Always use gloves or hold taro with a towel.
  • Not rinsing starch: Excess starch makes taro gummy. Rinse after cutting.
  • Overcrowding the pan: When frying, cook in batches for crispy results.
  • Undercooking: Taro must be fully cooked to be edible. Raw taro is tough and can cause stomach upset.
  • Using the wrong taro: There are two types—dry and wet. Dry taro is floury and good for frying. Wet taro is sticky and better for desserts.

How To Cook Taro In A Pressure Cooker

A pressure cooker speeds up taro preparation significantly.

  1. Peel and cube taro.
  2. Place in the pressure cooker with 1 cup of water.
  3. Cook on high pressure for 8 minutes.
  4. Quick release the pressure.
  5. Drain and use as desired.

This method is perfect for making taro puree or adding to soups quickly.

How To Cook Taro In An Air Fryer

Air frying gives taro a crispy exterior without deep frying.

  1. Peel and cut taro into fries or wedges.
  2. Toss with oil and salt.
  3. Air fry at 380°F (190°C) for 15-20 minutes.
  4. Shake halfway through for even cooking.

Air-fried taro fries are healthier than deep-fried versions and still crispy.

How To Cook Taro Leaves

Taro leaves are also edible but must be cooked thoroughly. They contain calcium oxalate crystals that break down with heat.

  1. Wash the leaves thoroughly.
  2. Boil in salted water for 10-15 minutes.
  3. Drain and squeeze out excess water.
  4. Use in soups or stir-fries.

Taro leaves have a spinach-like taste and are rich in nutrients.

Frequently Asked Questions

Can You Eat Taro Raw?

No, raw taro contains calcium oxalate crystals that can cause mouth and throat irritation. Always cook taro thoroughly before eating.

How Do You Store Cooked Taro?

Store cooked taro in an airtight container in the refrigerator for up to 5 days. You can also freeze cooked taro for up to 3 months.

What Does Taro Taste Like?

Taro has a mild, nutty flavor with a slightly sweet undertone. Its texture is starchy and creamy when cooked, similar to a potato but more dense.

Is Taro Healthier Than Potato?

Taro has more fiber and certain vitamins like vitamin E and B6 compared to potatoes. It also has a lower glycemic index, making it a good option for blood sugar control.

Why Does Taro Make My Hands Itch?

The itchiness is caused by calcium oxalate crystals in the skin. Wearing gloves or soaking peeled taro in water can help prevent irritation.

Final Thoughts On How To Cook Taro

Cooking taro is simple once you know the basics. Whether you boil, steam, fry, or bake it, this versatile root adds a unique flavor and texture to your meals. Start with a basic method like boiling or steaming, then experiment with savory curries or sweet desserts.

Remember to handle raw taro with care to avoid skin irritation. With practice, you’ll find your favorite way to enjoy this delicious vegetable. Taro is a wonderful addition to any kitchen, offering both nutrition and taste in every bite.