Wash and peel the baby taro roots then slice into 2-
nto chunks (if using frozen taro, proceed to next step).
Soak taro cubes in a bowl of
Peel and shred the taro.
Heat the oil in
Peel the taro, clean and chop into portions.
Grate the taro, wrap in softened banana leaves.
Bake in an earth oven or steam for one hour.
When cooked, cut into squares and mix with coconut cream.
Toddy syrup, made from the sap of the coconut flower, can be added for a sweeter taste.
Scrub the outside of the taro.
Place in a pot
Peel the cooked taro and cut into 1-inch
Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
Heat oil in a large saucepan over med-high heat until temp registers 375 degrees on a candy thermometer.
Slice Taro as thinly as possible using a mandolin or vegetable slicer.
Fry Taro sliced in a single layer w/o crowding them, until they are golden brown. 45 to 60 seconds per side.
Transfer chips with a slotted spoon to a paper-towel lined baking sheet.
Blot chips with paper-towels & sprinkle with salt.
Repeat with all taro serve with tropical fruit salsa.
Place taro roots in a small pot;
ittle oil.
Stir-fry taro with shoyu, oyster sauce, and
Preheat oven to 475\u00b0F Using 1 tablespoon of the butter, butter two muffin pans with 1 3/4-inch cups.
Sift flour with baking powder and salt. Work flour mixture into mashed taro. Shape into 1-inch balls and place in prepared pans.
Press pieces of remaining butter into the top of each ball. Bake for 10 to 15 minutes or until puffy and brown.
Serve immediately.
Rinse taro chunks in cold water.
Combine water and sugar in a wok over medium-low heat; stir until sugar dissolves, about 5 minutes. Add taro chunks; cook until soft, syrupy, and reddish in color, about 20 minutes. Remove from heat and pour into a serving dish.
Mix coconut cream and salt in a separate saucepan over medium-low heat; cook and stir until warmed through but not boiling, about 5 minutes. Drizzle coconut cream over taro.
rain the water from the taro. add the coconut sauce and
ater to a boil. Add taro; cook until tender, 15 to
aucepan and stir in the taro root. Reduce the heat to
Place oil in a deep fryer and heat to 350\u00b0F.
Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
Drain on paper towels and salt lightly.
Eat as they are or use as dippers.
r deep-fat fryer. Fry taro until golden brown, 3 to
ixture has thickened, add the taro leaves.
Stir occasionally over
ot, heat, add taro and slightly brown, remove taro in a different