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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