Taro Cream (perfect for baked goods)
Thick and delicious cream that can used to fill Cake layers, macarons, cookie sandwiches.
Equipment
- blender
- steamer
Ingredients
- 1.4 lb Cut taro
- 130 g whipping cream
- 130 g 2% Milk
- 64 g sugar
- 7 g purple sweet potato powder (optional)
Instructions
- Peel the skin of the taro and cut into chunks
- Line a steamer with a parchment paper with cut holes in it
- put the taro into the steamer and turn the heat on high. Don't boil the water beforehand. Once the water boils, turn the heat to medium
- Steam for about 20 min or until the a butter knife can cut through the taro easily
- transfer the taro into a blender. Add milk, whipping cream, sugar and purple sweet potato powder.
- Blend until smooth. May need to stir in between to break up pieces
- transfer into a bowl.
- Put a plastic/saran wrap right on top of the taro mixture to prevent drying out
- cool down and place into the fridge for later use. This can be kept up to 1 week.
Notes
This will last in sealed container for about 1 week or can be frozen up to a month.
If using it after refrigerating it or freezing it, let it sit in a bowl of warm water to warm up.