likebyregina I made a simple and foolproof Ombré Taro Purée with my leftover taro and ube (purple yam). This recipe uses only four simple ingredients, and it will transform into 4 different shades of purple-colored Taro Purée. There is no food coloring or preservatives, with minimal sugar. This pairs well with toast, or even milk and yogurt.
Taro Purée (4 colors)
Equipment
- Pot for Steaming
- Peeler
Ingredients
- 300 g taro
- 100 g ube/purple yam
- 142 g milk
- 20 g sugar
Instructions
- Peel the taro and ube with a peeler. Cut into small pieces, so it can be cooked through easily.
- Put the chopped taro and ube into TWO separate bowl and to the steamer. Steam for 10-20 minutes or when a fork can poke through easily.
- Mashed the taro and ube using a fork. Add sugar. Mix well. Adding sugar is optional, but I want it to have a hint of sweetness in the pearls. Side aside until cold.
- In the food processor, put in 100g taro, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a pure taro purée.
- Without washing the food processor, put in 85g taro, 15g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a light-purple taro purée.
- Without washing the food processor, put in 70g taro, 30g ube, 5g sugar, and 35g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a purple taro purée.
- Without washing the food processor, put in 45g taro, 55g ube, 5g sugar, and 37g milk. Purée until smooth with no lumps. Transfer to a ramekin or container. This creates a dark-purple taro purée.
- Ready to serve. You can use the paste as a spread on toast, or add milk for a drink.
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