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.
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