Put a proper amount of water and cook it. Because the current taro is an improved variety, which is stronger. There used to be a kind of taro, which was rotten when cooked and could only be eaten by steaming.

When the rice cooker cooks, it should be noted that as long as the taro is submerged, it is considered "suitable"; If you cook a lot at a time, turn the taro upside down. Be careful not to let the water boil dry.

Taro can also be boiled (about 20 minutes), steamed or microwave oven, or baked (about 25 minutes), but the pulp will dry and have a strong taste. If you spread cream or sauce, you can make taro less dry.

Note: After peeling taro, if it is not used immediately, it must be soaked in water. The best way to peel is to use running water or wear gloves, because sticky taro can make the skin allergic.