Taro Paste Recipe with Fresh Taro Root (for Fillings, Buns & More)

Taro Paste is a staple in East and Southeast Asian baking, and once you have a batch ready, you have endless options for how to use this delicious paste, whether as a filling or a topping. Steamed taro root mashes into a smooth, faintly purple paste with a nutty sweetness and a texture that holds its shape well in breads and cakes. For extra color, natural sweetness, and creaminess, mix in some steamed purple sweet potato. Adjust the optional cream and sugar to control richness depending on what you're making.

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´- 

˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗ 

Follow the recipe card below for directions on preparing the treat the same day. 

˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗ 

Day 1: prep ingredients/tools

Make sure you have all the ingredients and tools available and ready before you start!

Day 2: Prep Taro Root

Wash, peel, and chop taro. Steam/boil and then mash taro the next day. It’s easy to mash taro freshly cooked but you can always reheat the next day from chilled to mash.

Day 3: Mash Taro

In a microwave safe bowl, heat taro a bit before mashing so it’s easier then store in an airtight container and in the fridge for up to 1 week if not using the same day.

˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗ 

Main Ingredients

• Fresh taro root is the base of this paste, providing its naturally starchy, slightly nutty flavor and smooth, thick texture once cooked and mashed.
• Sugar is optional and adds more sweetness, making the paste better suited for dessert fillings like cakes and sweet breads.
• Heavy cream is optional and enriches the paste with a silkier, creamier consistency, softening the starchiness for a more indulgent result.

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Kitchen scale, weighing taro and cream
• Cutting board, prepping taro root
• Chef's knife & peeler, peeling and chopping taro
• Large pot or steamer, cooking taro until soft
• Fork, testing taro for doneness
• Potato masher, mashing cooked taro
  • Alternative: fork
• Measuring spoons, measuring sugar and cream
• Airtight container, storing finished paste
• OPTIONAL UPGRADES
• Stand mixer with paddle attachment, mashing taro hands-free

HOW TO MAKE (STEP-BY-STEP) 

Step 1:  Set up your steamer basket over a pot of water, or bring a pot of water to a boil on the stove. Wash the taro root well under cool running water, then peel away the skin with a vegetable peeler or knife.

Step 2: Chop the peeled taro into even chunks so they cook at the same rate, then place them in the steamer basket or directly into the boiling water.

Step 3: Cook until the taro is completely tender throughout. You should be able to press a fork into a chunk with no resistance at all, kind of like a well-cooked potato. Turn off the heat and carefully remove the taro from the pot. Let any excess moisture drain off for a minute or two.

Step 4:Pass the taro through a ricer for a silky smooth result, or transfer it to a stand mixer and beat on low speed with the paddle attachment until it reaches a soft, fluffy texture similar to mashed potatoes. You can also use a fork to mash. If you'd like a lightly sweet and creamy paste, stir in the sugar and heavy cream while the taro is still warm. Taste and adjust to your liking.

👩🏻‍🍳RECIPE TESTING NOTES 

What I tested

• Version 1: using all taro root makes this taro root paste super yummy and the true classic flavor you'd find in taro paste buns or cake!
• Version 2: I made an adjustment because I would like more purple color and creaminess so I like to add in a purple sweet potato for natural flavor but it's completely optional! You can also add in sugar or heavy cream/coconut milk for more sweet and creamy flavors.

🍽️HOW TO SERVE 

Here are some ideas on how you can use taro paste:

• when making milk bread buns, add it as a filling to make it a taro bun!
• make it a filling for a chiffon cake with whipped cream
• take a scoop onto a shaved ice treat
• scoop into a bowl to heat up with a toasted marshmallow

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❄️STORAGE INSTRUCTIONS

Room Temp

Taro paste can sit at room temperature for up to 2 hours in a covered bowl, but it will begin to dry out on the surface, so keep it wrapped tightly if you're not using it right away.

Fridge

Store in an airtight container for up to 1 week. The paste may firm up a bit as it chills, so give heat in the microwave for a few seconds or let it sit at room temperature before using.

Freezer

Spoon the cooled paste into a freezer-safe bag or container, pressing out as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge and then let it warm up at room temperature a bit before using.

❓FAQ