About cooking with taro?
First, do I have to peel it very closely? Should I not see any speck of brown?
Second, do you have a good sweet dessert recipe using taro to suggest to me? I don’t want soups. In fact, I just want cake recipes or some sort of firm, jelly or mousse type (like Chinese-style jello if you know what I mean). – OR -
By using this recipe for Chinese sponge cake, do you think I can just shove in some ground up, cooked taro in there? and it’ll taste good?
4 eggs
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract (can substitute vanilla if desired)
1/2 cup evaporated milk (can substitute regular milk if desired)
4 tablespoons butter or margarine, melted
The instructions are just keep flour separate. Beat eggs alone. Put milk on its own. Then to combine all the ingredients. I figure I’ll just put in the taro in the end & mix the final batter.
thanks
http://www.thaifoodandtravel.com/features/taro.html
here are cooking tips for taro
recipes with taro
http://www.hawaii.edu/hga/Lessons/maui98/TARO/trecip.htm
ADULT JELLY SHOTS – SORTED