Ingredients with Measurements:
- 2 pounds taro root, peeled and cut into chunks
- 1 can (14 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup water
Special equipment needed:
- Blender or food processor
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, add the taro chunks and enough water to cover them. Bring to a boil over high heat and then reduce the heat to medium-low. Simmer for 20-25 minutes or until the taro is soft and tender.
2. Drain the taro and transfer it to a blender or food processor. Add the coconut milk, sugar, salt, vanilla extract, cinnamon, nutmeg, ginger, and water. Blend until smooth and creamy.
3. Return the taro purée to the pot and cook over medium heat, stirring constantly with a wooden spoon, for 5-7 minutes or until the mixture thickens and becomes a smooth purée.
4. Remove from heat and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 270
- Fat: 13g
- Carbohydrates: 38g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar.
- You can use fresh ginger instead of ground ginger.
Variations:
- You can add more spices like cardamom, cloves, or allspice to enhance the flavor.
- You can add a splash of lime juice for a tangy twist.
- You can add some chopped nuts or raisins for texture.
Tips and tricks:
- Make sure to peel the taro root properly as the skin can be tough and fibrous.
- You can adjust the sweetness and spiciness according to your taste.
- If the purée is too thick, you can add more water or coconut milk to thin it out.
Storage instructions:
- Store the taro purée in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, transfer the purée to a pot and cook over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the taro purée in individual bowls or cups.
- Garnish with a sprinkle of cinnamon or nutmeg on top.
Garnishes:
- Cinnamon or nutmeg powder
- Chopped nuts or raisins
- Coconut flakes
Pairings:
- Serve with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
- Serve with some fresh fruit like sliced mango or pineapple.
Suggested side dishes:
- Steamed rice
- Grilled chicken or fish
- Stir-fried vegetables
Troubleshooting advice:
- If the purée is too thin, cook it over medium heat for a few more minutes until it thickens.
- If the purée is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to wash your hands and all the equipment properly before cooking.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
- Taro root is a starchy root vegetable that is native to Southeast Asia and the Pacific Islands. It has been a staple food in these regions for centuries and is used in a variety of dishes, both savory and sweet.
Flavor profiles:
- The taro purée has a creamy and smooth texture with a slightly sweet and nutty flavor. The coconut milk adds a rich and tropical flavor, while the spices add warmth and depth.
Serving suggestions:
- Serve the taro purée as a dessert or a side dish with your favorite main course.
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Region: Hawaiian