Taro
ホクホク感とネットリ感が同居！台湾スイーツから鍋まで支配するタロイモ
Description
Larger than Japanese taro (Satoimo), featuring fine purple specks on the cut surface. Heats up fluffy like sweet potatoes; mashing yields intense stickiness.
Classification: For Women,Fresh Veg,Absolute King of Taiwan Sweets
Shops selling Taro
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Taro(Root veg of the Araceae family)
Instructions
- [Prep/Usage]
- [Prep] Peel thickly, cut into cubes/chunks to suit. (*Caution: Raw sap causes itchy hands).
- [Yu Yuan (Taro Balls)] Steam, mash, knead with tapioca starch (Shushu Fen), boil. The ultimate shaved ice topping.
- [Yu Ni (Taro Paste)] Steam, mash, add lard (or butter) and sugar to make a sticky sweet paste. Used for cake fillings or wrapping duck in banquets (Yu Ni Ya).
- [Soup/Hot Pot] Cube and add to hot pot, or simmer with rice noodles for 'Yutou Meifun Tang'. Taro melts into the broth adding supreme richness.
Learn more Substitutes, pairings, tips
Key spices
When heated、sweet aroma resembling vanilla/coconut
Substitutes at Japanese supermarkets
Sweet potato (fluffy sub), Japanese Satoimo (sticky sub)
Pairing
Yu Yuan (Balls), Shaved ice, Hot Pot, Rice noodle soup
Trivia
[For Women] Taiwanese (especially women's) obsession with taro is fierce; the word 'Yutou-kong (Taro Maniac)' exists. Dajia (Taichung) produces the highest grade. In sweets, it offers beautiful purple visuals and rich flavor surpassing chestnuts/sweet potatoes. In hot pot, it makes the soup gooey, so adding it near the end is an unspoken rule.
Eating tips & etiquette
[Unique Eating] At Taiwanese drink stands, order 'Yutou Xian Nai (Taro Milk)' instead of boba, sucking up the gooey taro paste sunken at the bottom with a thick straw!
Allergen
None