The taro should be steamed for 15-20 minutes to cook.

Normally, taro under the pot to steam about 15-20 minutes to steam, if you like to eat soft taro can be more steamed for a while, and taro boiled for a long time do not have to worry about nutritional waste, but the time should not be steamed for too long, it is best to control the half hour.

In addition, taro steamed time and taro size and pot with off, large taro generally cooked than small taro slower, usually about 20 minutes to cook, and small taro is generally 15 minutes to cook through.

The taro can be eaten directly after steaming, and generally need to be boiled with the skin. Cooked and peeled to eat, if the pot steamed, the whole taro block is relatively large, probably need to steam for about half an hour to be able to soft, peeled and then eat can also be dipped in some honey or sugar.

Note on steaming taro

Steaming taro should use a steamer suitable for steaming taro, and make sure there is enough water at the bottom of the steamer. Distribute the taro pieces evenly on the steamer tray to avoid overlapping. Once you start steaming, adjust the heat appropriately to keep the water in the steamer pot at a boil. Too long a steaming time will result in overcooked taro, while too short a time will result in undercooked taro. It is best to check the doneness of the taro during the steaming process.

To prevent water vapor from entering the taro, try not to open the lid too often during the steaming process so that water vapor does not enter the steamer. If you need to check the doneness of the taro, you can use chopsticks to gently pierce the taro, if you can easily pierce it and there is no resistance, it means that the taro is already cooked. Remove the taro immediately after steaming to avoid oversteaming.