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Author Notes: I came to taro through dimsum- taro wrapped around a pureed meat mixture, formed into a football shape, and deep fried.Taro is a totally unique flavor that i cannot describe Like how do you describe the flavor of maple surup, eh? Very vaguely like a sweet potato.Well, turns out that Asians and Pacific Islanders have been using taro ( for eons, of course) in millions of foods, and they include sweets! (taro=poi in Hawaii= edo in India=....) Well, my total demise began last summer when new local fro-yo stores in Boston started selling taro frozen yoghurt. Yikes. And I noticed they were all using some powder from the same company. So I bought a bag and now I make my own smoothies. Frozen yoghurt maybe eventually, though I would really like to invent some other more creative uses for it. At first I didn't want to buy the powder because it has sweeteners in it already, but I have not been able to find any unsweetened powdered product, AND it turns out that even though the powder does have sweetener, it really needs more to be palatable as a sweet (and this is being said by someone who really does not like cloyingly sweet American desserts.) It's a pretty lavender color, so invites use in parfaits or trifle etc .! - LE BEC FIN
- 6 ice cubes (about 2" x 1")
- 3/4 cup whole milk
- 3 tablespoons taro powder (Tea Zone brand)
- 3-4 tablespoons maple syrup or ginger syrup
- In a high powered blender, add milk, powder and syrup. Buzz 1-2 times to combine. Add the ice cubes and grind them finely, in a few bouts. Run til combined. Taste; add more sweetener as needed. Serve with straw or spoon.
- Note: It's very cold, so remember, don't consume too quickly or you may get one of those wopping (temporary) headaches.
- This recipe was entered in the contest for Your Best Recipe for Daytime Drinks
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
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