Fresh taro is taro. Taro is more varieties, the main varieties of folk have: red taro (also known as red buds taro), white taro (also known as white buds taro), nine head taro (dog claw taro), betel taro (Guangxi called Lipu taro), etc., different taro taste is also different.

Taro is a common food in daily life, it can be used to make dessert.

Taro coconut sago dew:

Pour the sago into the pot, add water, heating with low heat, pay attention to the sago has been stirring in order to prevent lumps, sago was transparent after you can turn off the fire, the sago side of the cold water under the rinse, drained and then standby.

Peel the taro, clean, cut half of the taro into slices, put into the pot to steam, with a spoon to grind the taro into taro puree, the remaining half of the taro cut into small squares, in boiling water for 3 minutes, drained and ready to use; the sugar into the pot, add water, cook until all the sugar is dissolved, add the sago, cook for 3 minutes over medium heat, add the taro puree and taro block, taro is cooked and then adjusted to a low fire, and then Add coconut milk, so it is ready.

Taro sweet soup:

Peel and wash the taro, cut into small cubes, drain and spare. In the pot pour in the amount of water, and then put the taro pieces, with a low fire to cook about 40 minutes until the taro is cooked through soft; after the sugar into the pot, stir evenly, with a low fire to cook until the taro flavor can be turned off the fire out of the pot.