Taro Root Filling for Mooncakes or other yum pastries
Updated: Apr 15
Where to find Taro Root?
You can buy them at your local grocery store. I got mine from Osaka Supermarket in Richmond BC.
Mid-Autumn Festival related posts:
Taro root filling (芋頭膏)
Ingredients: 900 g (2 pounds) taro root (peel and cut into 1-inch chunks) 1/8 tsp kosher salt 150 g (2/3 cup) granulated sugar 1/4 cup coconut oil or grapeseed oil (any neutral oil)
Preheat the steamer.
Place the taro root onto a steam-proof plate.
When the steamer is ready place the plate into the steamer to steam until tender (about 30 minutes). Poke the taro chunks with a fork to see if it’s ready.
Place taro root into a food processor or blender or milling tool or ricer.
If needed, add a bit of water to help the taro blend. I used about 175ml of water, it’s ok if you add more, as you will be cooking out the liquid in the next step, it’ll just take a bit longer then 15 minutes.
If you prefer, run the taro puree through a sieve to make sure there are no chunks, the end puree would be smooth, but I opted not to cause I thought it was smooth enough.
Heat a skillet on high heat, add 2 tablespoons of the oil.
When the oil is hot add half the sugar to the oil and cook until the sugar dissolves, about 1 - 2 minutes.
Reduce heat to medium, then add taro puree to the skillet. Stir together.
Add the remaining sugar and salt and mix together.
Then add the remaining oil to the mixture, continue stirring.
Continue cooking until the mixture thickens and starts to pull away from the sides of the pan, this will take about 15 to 20 minutes depending how much moisture is in the taro puree.
Remove it from the stove and transfer the taro filling into a large bowl or container, set aside to cool.
Once cooled, it is ready to be used.
The filling can be stored in an air-tight container and kept in the fridge for up to 3 weeks, or stored in the freezer for 3 months.