How to make delicious Taiwanese taro? Taiwanese taro is a favorite delicacy of many people, but there are certain skills to making delicious taro.

First of all, it is important to buy fresh taro. Taro with smooth skin and no big scars is brighter in color, larger in size, and tastes better when cooked.

Secondly, when cooking taro, you can first cut the taro into uniform sizes, add water and cook until soft, then gently crush it with a spoon. This can prevent the taro from sticking together when heated.

Finally, add sugar and coconut milk and simmer over low heat to allow the taro to absorb more flavor and have a more mellow taste.

The Taiwanese taro made in this way is sweet but not greasy, and has an endless aftertaste in your mouth.

In addition to cooking Taiwanese taro, it can also be used to make various delicacies.

For example, you can make cooked taro into taro puree, then add an appropriate amount of glutinous rice flour and water, knead into small balls, steam them and wrap them in condensed milk and sesame seeds to make soft and delicious taro balls.

You can also steam the taro and cut it into small pieces, add milk and butter and beat it into a puree with a whisk to make taro pudding.

The taro dessert made in this way has a delicate texture, sweet and delicious taste.

In short, there are many ways to prepare Taiwanese taro, and it can be used in delicacies or cooked alone.

Just pay attention to choose fresh taro, crush it lightly during cooking, add sugar and coconut milk and cook slowly, you can make taro with mellow taste, sweet but not greasy, which will make people have endless aftertaste.