Grated Taro Pudding Recipes

GRATED SWEET POTATO PUDDING

Grated Sweet Potato Pudding image

This recipe is very similar to sweet potato casserole, but with shredded sweet potatoes. My mom used to make it at both Thanksgiving and Christmas. She passed away when I was 8, so I when I eat this it reminds me of family holidays of long ago. I hope your family enjoys this!

Provided by Mmmmmomma

Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds sweet potatoes
¼ cup unsalted butter, melted
3 eggs
1 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup whole milk
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ teaspoons vanilla extract
10 large marshmallows

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 74.5 g, Cholesterol 101.8 mg, Fat 12.4 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 199.6 mg, Sugar 53.8 g

TARO COCONUT TAPIOCA DESSERT

Taro Coconut Tapioca Dessert image

Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.

Provided by meeshiepoo

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 12

Number Of Ingredients 6

Ingredients

4 cups water
1 cup small, white tapioca pearls
6 cups water
2 cups raw taro root, peeled and cut into 1/2-inch cubes
1 (13.5 ounce) can coconut milk
⅔ cup rock sugar candy

Steps:

In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g

TARO PUDDING RECIPE

Taro Pudding Recipe image

Make and share this Taro Pudding Recipe recipe from Food.com.

Provided by kiwidutch

Categories For Large Groups

Time 1h4m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 kg taro root
6 cups water
4 mushrooms
250 g flour
150 g bacon
1/4 cup oil
60 g dried shrimp
1 tablespoon chopped chives
2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

Peel and shred the taro.
Heat the oil in a wok and sauté the taro until soft.
Add the water and simmer for 15 minutes.
Wash and soak the Chinese mushrooms and dried shrimps until soft.
Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately.
Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning.
Sift in the flour and bind into a thick batter.
Adjust the flavor to taste.
Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour.
Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives.
Set aside to cool.
Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown.
Serve hot with oyster sauce.

Nutrition Facts : Calories 246.8, Fat 8.4, SaturatedFat 2.1, Cholesterol 83.9, Sodium 467.1, Carbohydrate 30.3, Fiber 3.1, Sugar 1.9, Protein 12.1