Creamy Taro Paste Recipe (Taro Paste For Bubble Tea And Chinese Desserts)

This creamy taro paste recipes makes a thick, almost custard-like taro paste that's perfect for sweet soup-like desserts and bubble teas or milk teas.

When it comes to Chinese and Taiwanese desserts, there are generally two types of taro paste: the first is a firmer, denser taro paste, firm enough to scoop into balls to sit on top of desserts, or even rollable to use as fillings for things like taro mooncakes.

And the second is a loose, creamy paste that's more like a super thick sauce that can be poured onto desserts, into milk tea cups, or served like a 糖水 tángshuǐ (sweet dessert soup). This recipe is for the second kind.

As well as making milk teas with it, I also love serving it with a dollop of stretchy milk mochi and a sprinkling of dried osmanthus flowers.

Ready? Let's go.

Ingredients:

150g fresh taro, peeled and sliced
20g chunk of purple sweet potato (optional)
20g caster sugar
180ml full fat milk
Pinch of salt

Method:

1. Steam the taro slices and purple sweet potato chunk for about 30 minutes, or until soft.

2. In a food process or blender (I use a stick blender for this), blend your cooked root veg together with the sugar, milk and salt.

3. Serve immediately, or cover and store in the fridge for a day or two.

Enjoy, and have fun.