Taro Recipes

Taro and Coconut Cake

2 cups. hot peeled and cooked mashed taro 2 eggs, beaten
1/4 cup melted butter 1/4 tsp. each ground nutmeg and cinnamon
1 cup freshly grated coconut 1/2 cup white sugar
1 cup milk 1/2 tsp. vanilla extract

Butter a shallow 8 inch. cake pan. Preheat the oven to 350F. Combine the hot taro with the melted butter, mashing again as you work in the butter. Add the coconut, sugar and beaten eggs, and mix in well. Add the cinnamon, nutmeg, milk and vanilla, and beat all together by hand or with an electric beater for 1 minute. Pour into cake pan and bake for 45 minutes to an hour (or until firm). Remove from oven and cool completely. Sprinkle top with sifted icing sugar if desired. (Flame Tree Cookbook by Sue Carruthers)

Taro Leaf and Coconut Soup

2 tbsp. oil 1/4 tsp. ground cloves
2 onions, chopped 1 tsp. freshly ground black pepper
1 tsp. (3cloves) crushed garlic 1 tbsp. chopped fresh basil or parsley or coriander leaves
2 lbs.(4 cups) taro leaves, or spinach 4 cups chicken or vegetable stock or broth
salt to taste 1/4 tsp. crushed chili or chili sauce
2 cups coconut cream

Clean and chop the taro leaves (pull the stalk out of the leaf and try to remove the central thick veins, then pinch off the tip of the leaf before chopping ) In a heavy saucepan cook onions and garlic in oil until soft. Add all remaining ingredients except for á cup coconut cream, and cook for 30 minutes. Puree in batches in a food processor or blender until smooth. Reheat before serving. Add a swirl of the reserved coconut cream to each bowl of soup. (Chopped ham or small cooked shrimp can be added if desired.) ( Flame Tree Cookbook)

Taro Leaf au Gratin

2 lbs.(4 cups) taro leaves, cooked 1 cup milk
2 tbsp. butter 1/2 cup grated cheddar or gruyere cheese
1 tbsp. chopped parsley 1/2 tsp. Prepared mustard
1/4 cup chopped spring onion salt to taste
2 eggs, lightly beaten

Cook taro leaves after cleaning. Young leaves should take only 3-5 minutes and older leaves 10-15 minutes. To keep the beautiful green color of the leaves, be sure to have the water boiling and plenty of it. Press all the liquid from the cooked taro leaves. Melt the butter and cook the parsley and spring onion till softened. Mix in with the taro leaves. Season to taste with salt and mustard. Spoon into a buttered baking dish. Combine the eggs, milk and cheese, and pour over the taro leaves. Bake at 325 F for 20-30 minutes until puffed and golden on top. (Flame Tree Cookbook)

Taro Chips

Recipe I
Peel raw taro corms and slice thin with slicer. Deep fry in oil heated in 380 F. Drain on paper towels and salt generously. These may be frozen in jars for later use.

Recipe II
Boil whole unpeeled taro till cooked through. Chill. Then slice as thin as possible. Fry in hot oil until crisp (about 10 minutes). Use frying pan or deep fryer. Drain on cake rack, absorbent paper or newspaper, and sprinkle with salt or garlic salt. They may be frozen if desired. (Taro (Kalo) Uses and Recipes)

Taro Cakes

2 cups cooked, mashed taro 2 tsp. salt
1 onion (finely chopped) 1 cup flour or panko
4 tbsp. milk

Wash taro, peel and cut up. Puncture with fork before placing in pot. Add water, cover boil. Reduce heat and simmer until soft (1hr.~) Mix all ingredients together. Shape into cakes, then dip or roll in flour or panko. Fry in hot oil until golden brown. Garnish with chopped parsley and slices of tomatoes. (Taro, Mauka to Makai)

Palusami (Samoa)

1 lb. young taro leaves (about 20 leaves) 1 small onion, finely chopped for each cup of coconut cream
coconut cream salt to taste
1/2 a lemonĚs juice for each cup of coconut cream

Place all ingredients, except taro leaves, in a bowl and mix thoroughly. Use only young, fresh, washed taro leaves without stems or substitute spinach leaves. Put about 6 halves (or whole leaves if small) of taro leaves on top of each other in the palm of your left hand (if you are right-handed), making sure the outer leaf is the biggest of all. Cup your left hand and with the fingers of the right hand, press down in the center so that the leaves form a cup. Then ladle in about 1/2 cup of the coconut mixture. Fold together leaves at the top of the cup to more or less seal in the liquid. Then seal into a cupped piece of foil. Bake at 350 F for 1 1/2 -2 hours. When cool, remove foil and serve with taro /breadfruit etc. (Taro, Mauka to Makai)

BACK

2 cups. hot peeled and cooked mashed taro	2 eggs, beaten
1/4 cup melted butter	1/4 tsp. each ground nutmeg and cinnamon
1 cup freshly grated coconut	1/2 cup white sugar
1 cup milk	1/2 tsp. vanilla extract

2 tbsp. oil	1/4 tsp. ground cloves
2 onions, chopped	1 tsp. freshly ground black pepper
1 tsp. (3cloves) crushed garlic	1 tbsp. chopped fresh basil or parsley or coriander leaves
2 lbs.(4 cups) taro leaves, or spinach	4 cups chicken or vegetable stock or broth
salt to taste	1/4 tsp. crushed chili or chili sauce
2 cups coconut cream

2 lbs.(4 cups) taro leaves, cooked	1 cup milk
2 tbsp. butter	1/2 cup grated cheddar or gruyere cheese
1 tbsp. chopped parsley	1/2 tsp. Prepared mustard
1/4 cup chopped spring onion	salt to taste
2 eggs, lightly beaten

2 cups cooked, mashed taro	2 tsp. salt
1 onion (finely chopped)	1 cup flour or panko
4 tbsp. milk

1 lb. young taro leaves (about 20 leaves)	1 small onion, finely chopped for each cup of coconut cream
coconut cream	salt to taste
1/2 a lemonĚs juice for each cup of coconut cream