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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