Milk/Cream

Taro Smoothie

by:
March  5, 2012
5
1 Ratings
  • Serves 1
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 .! —LeBec Fin

What You'll Need
Ingredients
  • 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
Directions
  1. 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.
  2. Note: It's very cold, so remember, don't consume too quickly or you may get one of those wopping (temporary) headaches.

See what other Food52ers are saying.

My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

1 Review

gluttonforlife March 18, 2015
Wow, I love taro and have never heard about this powder. Now I'm thinking about making a smoothie with roasted taro. Thanks for the info!