Best Boiled Taro With Coconut Milk Recipes

LAING - TARO LEAVES IN COCONUT MILK

Steps:

• Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
• Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
• Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
• When the mixture has thickened, add the taro leaves.
• Stir occasionally over medium heat.
• When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
• Add vinegar.
• Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.

TENDER TARO ROOT COOKED IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

BUA LOI PHUAK (TARO BALLS IN COCONUT CREAM)

Steps:

• Put the rice flour and cornstarch in a bowl.
• Add the mashed taro and knead. Add water as needed to create a soft dough.
• Knead well.
• Roll into little balls and set aside.
• Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
• Bring to a boil and add the taro balls.
• When they are cooked through, remove from the heat.
• Serve hot.
• Optional: Can sprinkle with sesame seeds.

AUNTIE IME'S FA'ALIFU TARO (SAMOAN TARO IN COCONUT ONION SAUCE) RECIPE - (3.8/5)

Steps:

• Peel taro while under running water or it can irritate the skin. Place peeled and quartered taro root in a saucepan, cover with water and heat until boiling. Then simmer until fork-tender. Prepare fa'alifu sauce by combining all onion and coconut milk, and heat over medium heat. If you like a very thin coating of coconut sauce, first season the coconut milk with salt. After draining your taro simply pour on the coconut sauce. If you like it thicker (we do) Drain the taro but leave them in the saucepan. Pour the coconut mixture over the taro and boil this for 5 minutes or until the onions are cooked. Be careful not to overcook your taro.