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
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.
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.