Creative Ways to Cook with 500g taro – Recipes You Haven’t Tried

Spicy Steamed Taro with Chopped Peppers (with tips for preparing taro)

Let's talk about this steamed taro with chopped peppers. It's absolutely delicious! The taro is steamed until soft and flavorful, melting in the mouth. The spicy chopped peppers and the salty, savory sauce soak up the flavor, leaving you with a soft, chewy, and delicious bite. It's so delicious! The broth is also perfect for rice; add it to a bowl and you'll have two bowls to spare. This dish is common in Hunan and Sichuan restaurants. Chopped peppers are a Hunan specialty, and Sichuan cuisine favors spicy flavors. The fusion of spicy flavors from north and south combined with taro creates a dish that everyone praises, and it's a favorite among diners from Hunan and Sichuan! I'm sure many people love taro, but the difficulty of handling it can be a real hindrance. But with this recipe for steamed taro with chopped peppers and some tips for preparing taro, there's no need to worry!

Taro Coconut Milk Sago Pudding

Round, translucent sago pearls float in a milky white coconut milk base, with soft, powdery taro chunks nestled within. No fancy seasonings, just pure coconut and taro aromas—the simple, home-style flavor is the most appealing! The sago pearls are smooth and chewy, the taro is stewed until soft and melts in your mouth, the sweetness of the coconut milk and the glutinous aroma of the taro blending perfectly. Best of all, it's a low-calorie version—delicious and guilt-free. Chilled, it's refreshingly sweet and cleansing; warm, it's smooth, comforting, and fragrant.