![]() Microwave in minute increments until soft. Place the cubed taro in a pot of boiling water and boil for about 20 minutes, or until fork tender.Īlternatively, place the taro in a small bowl with a splash of water. To cook the taro, you have one of two options- use your microwave or boil on a stovetop. Peel and cube the taro into small chunks. The first step to this is to prepare the root. Taro milk tea powder is made from the dried and ground root and still makes for a delicious drink. Most bubble tea shops make this drink from a powder. Although many boba shops add jasmine or black tea. This tasty beverage is traditionally made of the mashed root, milk, a sweetener and tapioca pearls and contains no actual tea. ![]() This cold and refreshing drink gets its bright purple hue from added coloring, not from the taro root. However, it is common to add a little jasmine or black tea if you prefer a slight tea taste. Most bubble tea shops use powder instead of fresh taro root and it’s still very delicious.īoba taro milk tea is very popular in Taiwan.įresh taro milk tea actually contains no real ‘tea’ at all- just cooked and the pureed root and milk blended together. The pureed taro root acts as a thickener and provides a slight sweetness. Milk tea and bubble tea can be used interchangeably. Taro milk tea, or taro bubble tea, with a cold drink made of blended up root, a sweetener, and milk served with tapioca pearls. Additionally people use taro root in deserts, drinks, and smoothies. ![]() You don’t need to add purple coloring, but it is how most people are used to seeing this drink.Īs this nickname suggests, people eat taro like they do potatoes- boiled, mashed, fried, and roasted. If they do use taro root an additional food coloring is added.įor this recipe, I added a spoonful of organic purple sweet potato food coloring. Boba shops will often make it with a powder, which includes purple coloring, instead of the root. The inside of taro root is either beige, light purple, or light pink. You can find fresh taro root in most Asian markets. Taro has a brown rough skin and depending upon where it was cultivated the flesh can be light purple, beige, or light pink. It grows in the subtropical parts of Asia and is called “the potato of the tropics.” Taro is a starchy root vegetable with a mild sweet taste and is a common staple in South Asian, Oceanic and African cuisines.
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