Ingredients with Measurements:
- 1 large taro root (approximately 2 pounds)
- 1 can of coconut milk (13.5 oz)
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1/4 tsp of vanilla extract
Special equipment needed:
- Baking dish (9x13 inches)
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Peel the taro root and cut it into 1-inch cubes.
c. In a mixing bowl, combine the coconut milk, sugar, salt, and vanilla extract.
d. Add the taro cubes to the mixing bowl and stir until the taro is coated with the coconut milk mixture.
e. Transfer the taro and coconut milk mixture to a baking dish and cover it with aluminum foil.
f. Bake for 45 minutes.
g. Remove the aluminum foil and bake for an additional 15 minutes or until the taro is tender and the coconut milk has thickened.
h. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Instead of sugar, you can use honey or maple syrup.
- Instead of vanilla extract, you can use almond extract or coconut extract.
Variations:
- You can add sliced bananas or mangoes to the taro and coconut milk mixture before baking.
- You can sprinkle shredded coconut on top of the baked taro for added texture.
Tips and tricks:
- Make sure to peel the taro root thoroughly as the skin can be tough and bitter.
- If the coconut milk mixture is too thick, you can add a splash of water to thin it out.
- You can adjust the amount of sugar to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the baked taro in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the baked taro in individual bowls or in a large serving dish.
- Garnish with fresh mint leaves or chopped nuts.
Garnishes:
- Fresh mint leaves
- Chopped nuts (such as almonds or cashews)
- Shredded coconut
Pairings:
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Pair with a cup of hot tea or coffee.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Roasted chicken
Troubleshooting advice:
- If the taro is still hard after baking, cover it with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store any leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Taro is a root vegetable that is commonly used in Asian and Polynesian cuisine.
- Coconut milk is a staple ingredient in many tropical cuisines.
Flavor profiles:
- The baked taro has a slightly sweet and nutty flavor, while the coconut milk adds a creamy and tropical taste.
Serving suggestions:
- Serve the baked taro as a dessert or as a side dish with a main course.
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Region: Thai