Tender Taro Root Cooked In Coconut Milk Recipes

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TENDER TARO ROOT COOKED IN COCONUT MILK



Tender Taro Root Cooked in Coconut Milk image

This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 6

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

Steps:

  • Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g

BOILED TARO WITH COCONUT MILK



Boiled Taro With Coconut Milk image

This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)

Provided by Pikake21

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (2 -3 lb) taro root
1 teaspoon salt
water
1 (8 ounce) can unsweetened coconut milk

Steps:

  • Scrub the outside of the taro.
  • Place in a pot with enough water to half cover the taro.
  • Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
  • Remove and cool.
  • Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
  • Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
  • There should be enough milk to just cover the taro.
  • Taste during cooking to see if taro needs more salt.

TENDER TARO ROOT COOKED IN COCONUT MILK



Tender Taro Root Cooked in Coconut Milk image

This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.

Provided by wiley

Categories     Thai Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

Steps:

  • Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g

LAING - TARO LEAVES IN COCONUT MILK



Laing - Taro Leaves in Coconut Milk image

Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. This is one of my favourite Filipino comfort food. My Dad makes the most awesome version I should say. I am modifying it to suit the availability of ingredients. Be sure to use thick coconut milk, the light version will not work at all. Cooking time is about an hour and a half.

Provided by Pinaygourmet 345142

Categories     Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

150 g dried taro root, leaves washed (we use taro leaves, for some funny reason, Recipezaar insists with taro root)
4 cups thick coconut milk
1 onion
2 tablespoons crushed garlic
2 tablespoons chopped ginger
2 tablespoons vinegar
1 stalk lemongrass, tied in bundle
250 g smoked fish fillet, unboned
250 g pork, diced
250 g shrimp, deveined, skin and heads removed
2 cups additional coconut milk
2 tablespoons chili (siling labuyo or jalapeno)
salt

Steps:

  • Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
  • Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
  • Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
  • When the mixture has thickened, add the taro leaves.
  • Stir occasionally over medium heat.
  • When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
  • Add vinegar.
  • Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.

Nutrition Facts : Calories 601.4, Fat 43.4, SaturatedFat 36.2, Cholesterol 100.2, Sodium 584.8, Carbohydrate 27, Fiber 6.2, Sugar 14.4, Protein 30.8

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