Taro has a soft and flaky texture with a nice fragrant, it is a great ingredient for making mooncake filling. It is suggested to use the part of taro with pink-purple flecks as it will yield taro paste with nicer colour.
CHINESE VERSION: 自制芋泥月饼馅
Taro Paste Filling for Mooncake | MyKitchen101en
Yields: about 730 g
- 650 g taro (diced)
- 5 pcs pandan leaves
- 230 g fine sugar
- 1/4 tsp fine salt
- 1 1/2 tbsps glutinous rice flour*
- 200 g plain water
- 3 1/2 tbsps cooking oil
1 Steam taro with pandan leaves for 25-30 minutes, or until very soft. (Reminder: The weight for taro is net weight, i.e. after the skin is removed.)
2 Combine sugar, salt, glutinous rice flour and water. Mash steamed taro while still hot, add in and mix until combined, then sieve into a non-stick pan (add in more water if the paste is thick). (Reminder: There are many varieties of taro, taro paste made with different type of taro might have different colour. You may omit the glutinous rice flour* if the taro you use contains a lot of sticky gluey substance.)
3 Add in cooking oil, mix well.
4 Cook over medium heat for 22-23 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste. (Reminder: You may prepare the filling ahead of time. Wrap the filling with cling wrap when completely cooled. Put into airtight container and keep refrigerated. When chilled, the filling will become dry. To use, take out the desired portion, cut into thin pieces, put into non-stick pan, add in some water, cook over medium-low heat until softened. I usually finish using the filling within 4-5 days.)
Related recipe: Baked Taro Paste Layered Flaky Crust Mooncake