Foodie Friday: Fried Taro Rolls

taro rolls

Fried taro rolls: mini egg-roll looking taro pieces These are great as appetizers or mini desserts! They've got real taro on the inside and a light crispy skin. Not as flaky as fried taro puffs, they concentrate on providing the full root flavor. Fun fact: The leaves of the taro plant look like elephant ears. … [Read more...]

Foodie Friday: Fried Taro Puffs

taro puffs

Fried taro puffs: steamed taro with crunchy exterior Taro puffs may not be the healthiest choice on the dim sum menu, but they're quite tasty! I love the contrast of the two textures. Inside, there's the nice steamed mash of taro root (usually combined with pork and mushrooms). Outside, there's the crisp exterior with crunchy strands. If you'd love to make your own batch, here's a recipe for them. … [Read more...]

Foodie Friday: Ube Cake

ube cake

Ube cake: chiffon cake made with purple yams I really love this bright violet color! It cheers me up whenever I see it. This is a light cake that really gives you the yummy yam flavor (that's if you like root vegetables, though). On a side note, I tend to confuse taro with ube (sorry, Filipino friends), but now I stand corrected: Taro usually white, or maybe a light purple poisonous if eaten raw called "elephant ears" Ube dark purple in color grows on vine above … [Read more...]

Foodie Friday: Taro Swirl Bread

taro swirl bread

Taro swirl bread: soft bread with sweet taro inside I like my taro. Once when I visited Hawaii, I remember spending a long time entranced in a field, gazing at the broad leaves of the taro plant. For my wedding, we had ube cake. At dim sum, I eat fried taro dumplings. I've never ventured beyond either the purely sweet versions (cake) or the salty dishes (dumpling). Now, introducing: the taro swirl bread.           This bread contains both a … [Read more...]

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