Foolproof Ombré Taro Purée
One of the delights of working with taro and ube (purple yam) is their natural, vibrant colors. Recently, I decided to make a simple and foolproof Ombré Taro Purée using leftover taro and ube. This recipe requires only four basic ingredients and results in four beautiful shades of purple without any artificial food coloring or preservatives. With minimal sugar, this versatile purée pairs wonderfully with toast, milk, or yogurt.
What’s the difference between taro and ube?
While both taro and ube are starchy root vegetables commonly used in Asian cuisine, they have distinct characteristics that set them apart. The main differences between taro and ube are their origin, the shape and color of their roots, and their flavor and traditional uses.
| Taro | Purple Yam | |
|---|---|---|
| Origin | Southeast Asia | Phillipines |
| Appearance | Brown, fibrous skin with white or pale purple flesh. | Rough, brown skin with vibrant purple flesh. The colour can range from light lavender to deep violet, depending on the variety. |
| Flavour | Subtle, nutty, and slightly sweet with a creamy texture. | Naturally sweet, with hints of vanilla and pistachio, and earthiness. |
| Nutrition | Rich in dietary fiber, vitamins E and C, and minerals like magnesium and potassium. | High in antioxidants, particularly anthocyanins, dietary fiber, vitamin C, and potassium. |
| Culinary Uses | Versatile in both savory dishes (taro chips, stews) and sweet recipes (taro bubble tea, mooncakes). | Predominantly in desserts (ube halaya, cakes, ice cream) and sweet treats. |
Key Tools
To create this delectable Ombré Taro Purée, you’ll need the following kitchen equipments:
- Pot for Steaming: Essential for cooking the taro and ube until they are tender.
- Food Processor: For blending the ingredients into a smooth purée.
- Peeler: To remove the skin from the taro and ube.
Key Ingredients of Taro Purée
Here are the simple ingredients you will need for this recipe:
- Taro: Provides a creamy texture and a subtle nutty flavor.
- Ube/purple yam: Adds a natural sweetness and vibrant purple color.
- Milk: Enhances the smoothness of the purée.
- Sugar: Balances the natural flavors and adds a hint of sweetness.
How to Make Taro Purée?
- Prepare the Ingredients: Peel the taro and ube completely. Ensure all the skin is removed to avoid any bitterness in the purée. Cut into small, uniform pieces.
- Steam the Taro and Ube: Steam over medium heat for 20-30 minutes until fork-tender.
- Blend the Ingredients: Transfer steamed taro and ube to a food processor. Add milk and sugar. Blend until smooth and creamy, scraping down the sides as needed.
- Create the Ombré Effect: Divide the purée into four equal parts. Leave the first portion as is. For each subsequent portion, blend in progressively more ube to achieve darker shades.
- Serve and Enjoy: Serve on toast, or mix into milk or yogurt. Store leftovers in an airtight container in the refrigerator for up to a week or freezer for up to a month.
Additional Tips
- Texture Variations: If you prefer a chunkier texture, you can mash the taro and ube by hand instead of using a food processor.
- Sweetness Adjustments: Feel free to adjust the amount of sugar based on your personal preference or dietary needs.
- Creative Pairings: Experiment with different pairings like using the purée as a filling for pastries or as a topping for desserts.
Taro Purée (4 colors)
Equipment
- 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 them into small pieces for easier cooking.
- Place the chopped taro and ube into two separate bowls and steam for 10-20 minutes, or until a fork can easily poke through.
- Mash the taro and ube using a fork. Add sugar (optional for a hint of sweetness in the purée). Set aside until cool.
- In a food processor, blend 100g taro, 5g sugar, and 35g milk until smooth and lump-free. Transfer to a ramekin or container to create a pure taro purée.
- Without washing the food processor, blend 85g taro, 15g ube, 5g sugar, and 35g milk until smooth and lump-free. Transfer to a ramekin or container to create a light-purple taro purée.
- Again, without washing the food processor, blend 70g taro, 30g ube, 5g sugar, and 35g milk until smooth and lump-free. Transfer to a ramekin or container to create a purple taro purée.
- Finally, without washing the food processor, blend 45g taro, 55g ube, 5g sugar, and 37g milk until smooth and lump-free. Transfer to a ramekin or container to create a dark-purple taro purée.
- The purée is now ready to serve. You can use it as a spread on toast or add milk to make a drink.
Video
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