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Homemade Taro/Yam Paste

written by Marvellina Updated: August 23, 2021
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Learn how to make smooth and creamy homemade taro paste using the taro roots with just the right amount of sweetness. The taro paste is suitable as a filling for mooncakes, Asian pastries, steamed buns, cakes, and other desserts.
Homemade Taro/Yam Paste

Taro or Yam is one of the popular ingredients in Asia that is cooked into a paste and used as a filling in many Asian pastries, cakes, bread/buns, and desserts. Just like the popular red bean paste/ dou sha (anko paste).

You can use taro/yam paste for:

1. Asian pastries: As a filling for Teochew Spiral Thousand Layer Mooncake, Traditional mooncakes
2. Bread/buns: As a filling for Soft fluffy steamed buns, Soft and Fluffy No Yeast Chinese Steamed Buns (Mantou/Baozi), Soft Fluffy Chinese Whole Wheat (Wholemeal) Steamed Buns

How to make homemade taro/yam paste

1. I got the taro root that has been peeled from the store. If you get the whole root, wear gloves and peel the skin and weigh to get 1200 grams. Cut into cubes and then steam 15 minutes over high heat or until you can easily mash with a fork

2. Mash the taro together with the sugar while they are still warm. You can also use an immersion blender or blender to make it really smooth


3. Transfer to a non-stick pan. Add oil and cook over low heat

4. It may seem very oily at first. Keep stirring until the oil is all absorbed by the taro and no longer sticky to the pan, may take about 15-20 minutes

5. Transfer to a plate and let it cools down completely. You can portion it out, and wrap in a cling wrap and put inside a freezer bag. Simply thaw overnight in the fridge and it’s ready to be used in recipe
Homemade Taro/Yam Paste

Tips

1. Get the peeled-taro from Asian store if it’s available. It makes life easier. The skin of the taro is really thick.
2. If you get the taro root, make sure you wear a glove when working with taro. It may cause itchiness on the skin
3. Taro on its own doesn’t have much color but you can add a purple tinge to it by adding few pieces of purple sweet potatoes when you steam or you can also add purple food coloring. This is more for aesthetic purposes. I didn’t add any

Did you make this homemade taro/yam paste recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Homemade Taro/Yam Paste

Homemade Taro/Yam Paste

Homemade Taro/Yam Paste

Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 1100 grams
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 1200 gr taro roots (peeled weight)
  • 350 gr sugar
  • 180 gr cooking oil

Instructions
 

  • I got the taro root that has been peeled from the store. If you get the whole root, wear gloves and peel the skin and weigh to get 1200 grams
  • Cut into cubes and then steam 15 minutes over high heat or until you can easily mash with a fork. Mash the taro together with the sugar while they are still warm. You can also use an immersion blender or blender to make it really smooth
  • Transfer to a non-stick pan. Add oil and cook over low heat. It may seem very oily at first. Keep stirring until the oil is all absorbed by the taro and no longer sticky to the pan, may take about 15-20 minutes
  • Transfer to a plate and let it cools down completely. You can portion it out, and wrap in a cling wrap and put inside a freezer bag. Simply thaw overnight in the fridge and it's ready to be used in recipe

RECOMMEDED TOOLS

non stick skillet
Electric food steamer
Vitamix Blender
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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2 comments

Aileen August 19, 2024 - 5:32 am

Hi Marv! Will be following your mooncake recipes this year to make mooncakes for my family! If I wanted to use this recipe for mooncakes, should I increase the oil amount? If, so how much should I use? Same question for your mung bean paste recipe. Thank you!

Reply
Marvellina August 20, 2024 - 4:00 am

Hi Aileen, I don’t think you need to add more oil to the taro yam paste recipe, for the mung bean paste, you can probably increase the amount of oil, try adding 50% more oil and see. I hope that helps.

Reply

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