The water will bubble up when the starch from the taro is released.īring the water to a boil. Make sure there are at least a few inches of room at the top of the pot. Transfer them to an adequately sized pot with enough water to just cover the taro. Use gloves when handling the raw taro as it contains saponins that can irritate your skin.Ĭut the taro into rough slices. With a vegetable peeler, remove the outer skin of the taro root. Taro is used in savoury dishes like soups and stews and more often made into a sweetened paste to use in various Asian desserts as a filling or in drinks. It's hard to describe the taste as there's nothing like it but it's like a very mild sweet potato but not really sweet on its own, slightly nutty, and has some aroma of vanilla and coconut. Taro is a starchy root vegetable, similar to a potato or yam. It's actually easier than you'd think to prepare the taro and you can make a big batch of taro paste to freeze and blend up with milk whenever your taro boba craving hits. This fresh taro milk bubble tea is the real deal. The pastel purple, powdered taro flavour is what most places make but fresh taro is the good stuff and usually more expensive than the fake powdered stuff because of the additional work that goes into preparing the taro. When I was little, taro bubble tea was one of the most popular and classic flavours and the only one my mom would buy for me on the rare occasion I was allowed a treat. I will be the first to admit I have a bubble tea obsession. Other recipes using tapioca pearls to try.Thick and creamy taro milk bubble tea made with fresh taro and tapioca boba pearls with the option to turn into a taro slush.
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