Taro has a soft and flaky texture with a nice fragrant, it is a great ingredient for making Taro Paste filling for mooncake. 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
Ingredients:
- 650 g taro (diced)
- 5 pcs pandan leaves
- 230 g fine sugar
- ¼ tsp fine salt
- 1 ½ tbsps glutinous rice flour*
- 200 g plain water
- 3 ½ tbsps cooking oil
Directions:
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. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using. )
Related recipe: Baked Taro Paste Layered Flaky Crust Mooncake
Taro Paste Filling for Mooncake
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Ingredients
- 650 g taro diced
- 5 pcs pandan leaves
- 230 g fine sugar
- ¼ tsp fine salt
- 1 ½ tbsps glutinous rice flour*
- 200 g plain water
- 3 ½ tbsps cooking oil
Instructions
- 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.)
- 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.)
- Add in cooking oil, mix well.
- 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. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using. )
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Nutrition (per serving)
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Wow..I will try.color is so smooth
I don’t own a non stick pan. Can I use a regular stainless steel pot? Will it stick badly?? Thanks alot
I haven’t tried with stainless steel pan, you may need to add more oil.
Added 100g purple potatoes for color, then adjust other ingredients according to new total weight of main ingredients.
Since already having pandan in recipe, so make sense to add coconut cream.
Result in very nice taste of purple taro paste.
Thank you for sharing this recipe.