Daily Cooking Quest

Taro Paste

Have you ever visited Asian bakery and look at the pretty purple color from their taro baked goods? Actually, you can make taro paste easily at home, just with a handful of ingredients: taro root, coconut milk, and sugar. You won’t get the shocking bright purple color though (I suspect the ones from bakery are most likely artificial), but what you will get is a pretty pink hue sweet paste. You can use taro paste for all sort of dessert, like for steamed buns (Chinese bao/mantou), bread filling, mochi filling, even mooncake filling. And if you want to go with western dessert, mix this taro paste with a bit of butter (or coconut cream) to make the paste more like buttercream consistency and use as your cake/cupcake frosting!


You can buy peeled taro that usually come vacuumed pack, or you can buy fresh ones where you need to peel off the skin. The fresh ones can be rather seasonal and not always available, while the vacuumed pack ones are typically available year round. Some people can feel itchy from handling taro, so if you have a pair of disposable gloves, it is a very good idea to wear those while handling taro. I was lucky enough to spot really fresh looking taro roots the last time when I did my grocery, so I am using fresh taro root for this recipe. Either way, just make sure you get 750 gram of peeled taro. Enjoy the recipe, and I hope you will like this lovely sweet paste as much as I do :)

Taro Paste

Taro Paste

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 3 cups


  • 750 gram peeled taro, cut into wedges
  • 200-250 gram sugar
  • 200 ml coconut milk


  1. Steam taro wedges in a steamer on medium high heat until fork tender, about 30 minutes.
  2. Mash steamed taro with a fork into a smooth paste. Or, you can use a food processor for this.
  3. Transfer the mashed taro paste to a frying pan. Add coconut milk and sugar. Cook on medium low heat, stir until coconut milk and sugar are completely incorporated to the taro paste. Taste test and adjust sweetness to your taste. I prefer to use 250 gram sugar.
  4. Chill to at least room temperature before using. Store any leftover in a clean tupperware in the fridge for up to 1 week.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...