Taro is a long-stalked tropical plant grown primarily for its edible starchy corm and secondarily for its leaves, which are consumed as a vegetable. Taro, which is said to be native to Southern India and Southeast Asia, is considered one of the first cultivated plants. The corm has a water chestnut like taste. It is gluten-free, high in dietary fiber, has antioxidants, vitamins, and minerals. Taro should never be eaten raw as it considered toxic due to its high oxalate content. These toxic substances are eliminated by cooking.
This recipe teaches you how to make your own slushy bubble tea at home. It is made from cooked taro root and milk. The tapioca pearls make this refreshing drink a fun and filling snack perfect for hot summer days.
• 1-inch cube taro root, cooked
• 1/4 cup of milk
• 1/4 cup of water
• 1 cup of ice cubes
• 1 1/2 organic cane sugar
• 1/2 tbsp powdered non-dairy creamer
• 3 tbsp cooked tapioca pearls
• whipped cream
This recipe takes about 20 minutes to make. Serves 1.
To cook the fresh taro, place taro cubes into a pot.
Add enough water to cover the taro.
Boil for 15 minutes or until taro is fork-tender.
Drain and let the cooked taro cool completely before using.
You can also drop the cooked taro in an ice bath.
Put cooked taro root, milk, water, ice cubes, sugar, and non-dairy creamer in a blender.
Blend until smooth.
Put tapioca pearls in a glass.
Pour taro smoothie into the glass.
Top with whipped cream.
Serve with a jumbo straw.
Ideas And Tips:
• You can also use smaller taro root or purple taro. Taro is usually found in Asian stores. If you can’t find fresh ones, you can also use taro powder.
images – https://www.youtube.com/watch?v=r7wg7-ICWdE