21 Sweet & Savory Taro Root Recipes You Need To Try (2024)

This collection of taro root recipes will inspire and delight you with the incredible versatility of the simple root vegetable. Discover cultural and creative ways to cook it that highlight a humble ingredient in delicious ways.

21 Sweet & Savory Taro Root Recipes You Need To Try (1)

Like most roots, taro is an ingredient that can be prepared in such an incredible range of ways that it’s pretty easy to fall in love with. It can become the creamiest mash, deliciously crispy chips, or a sweet dessert the whole family will love.

It’s also an ingredient that makes it easy to bring a little bit of world culture to your kitchen. Whether you’re looking for sweet, savory, traditional Hawaiian, Chinese, or Taiwanese dishes, or something fun and new, this taro recipe collection includes a bit of everything.

How to Choose & Prepare Taro Root

When you’ve been inspired by the huge range of taro recipes here, you’ll want to go buy some immediately. I created whole guides about what taro root is and how to cook it, but I wanted to share some quick tips if you’re eager to get cooking now.

Choose firm, hard roots that show no signs of bruising, mold, or other damage.
Use quickly, or store in a paper bag in a cool dark place for up to 5 days. Avoid the fridge which will make it soften more quickly.
The juices inside the raw root can irritate sensitive skin, so use gloves while peeling.
Taro root must always be peeled and cooked before eating! It can be toxic when consumed raw.

With these quick tips at hand you’ll be able to try out any of these taro root recipes with success. I hope you find a wide variety of sweet and savory cultural flavors to enjoy at home!

1. Taro Soup with Arugula and Turkey Meatballs

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This brothy taro soup recipe includes tender chunks of taro root, arugula, and flavorful turkey meatballs. It’s a warm cozy bowl that you’ll be happy to tuck into for lunch or dinner.

Recipe by: Yummy Addiction

2. Crispy Taro Fries (Baked, Fried, or Air Fryer)

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Crispy taro fries highlight the sweet natural nuttiness of root veggies in a delicious, golden brown bite. Herbs and spices season them to perfection, making them ideal for a snack or side dish.

Recipe by: Yummy Addiction

3. Taro Milk Tea 2 Ways (with Fresh Taro or Powder)

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You can make the widely popular taro milk tea right at home using either of my two easy methods. Sipping a sweet, refreshing glass is delicious, fun, and a treat the whole family will enjoy.

Recipe by: Yummy Addiction

4. Homemade Taro Paste

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Sweet taro paste is a versatile ingredient that can be used to make delicious beverages and desserts. The vegan, gluten free paste is very easy to make and can be stored long term for quick use.

Recipe by: Yummy Addiction

5. Taro Buns

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Easy homemade steamed sweet taro bun with taro paste. This taro bun recipe is authentic, fail-proof, and tastes just like Din Tai Fung.

Recipe by: Rasa Malaysia

6. Taro Ice Cream

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Delicious homemade taro root ice cream is the best treat! Also, taro ice cream is a classic and popular flavored among Asians. Beautiful violet and creamy taro ice cream recipe only has 4 simple ingredients.

Recipe by: Oh My Food Recipes

7. Best Taro and Sweet Potato Balls

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This classic Taiwanese treat is deliciously chewy and only needs a couple of ingredients. If you love boba, you’ll love these colorful “relatives” of boba.

Recipe by: Cooking in Chinglish

8. Cha Gio Chay (Vegetarian Spring Rolls)

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These homemade Cha Gio Chay are wrapped using ingredients like taro and cabbage for a nutty and sweet filling that you won’t find in stores!

Recipe by: Wok and Kin

9. Sago Soup With Taro

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This Sago Soup with Taro is the ultimate dessert fix. Creamy with taro, it’s perfect for cozy nights and uses just six ingredients!

Recipe by: Wok and Kin

10. Instant Pot Kulolo

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Kulolo or taro pudding is a classic Hawaiian dessert. Warm, chewy, rich, dark brown pieces of kulolo made easily in the comfort of your home using an Instant Pot.

11. Sweet & Savory Salted Egg Taro Dumplings

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A taro bun remade into tiny bite sized dumplings filled with buttery salted duck eggs, taro and lightly sweetened with condensed milk.

Recipe by: Pups with Chopsticks

12. Taro Mochi with Taro Paste Filling

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Soft and chewy homemade taro mochi made with taro powder and stuffed with homemade taro paste. Made completely from scratch, this Japanese inspired dessert tastes nutty, earthy and with a hint of vanilla!

Recipe by: SugarYums

13. Taro Chips

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This easy homemade taro chips recipe can be deep fried, baked, or made in the air fryer. Crispy, flavorful, and a healthy alternative to regular potato chips.

Recipe by: Keeping It Relle

14. Deep-Fried Sugared Taro

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This is an addictive taro snack that doesn’t take long to make and so good with a cup of tea!

Recipe by: Cooking with Nart

15. Sweet Taro Buns (Baked)

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Incredibly light sweet taro buns with a creamy taro root filling. Made with real taro root, these soft milk buns are extremely fragrant and have just the right amount of sweetness.

Recipe by: SugarYums

16. Cha Gio (Vietnamese Fried Spring Rolls with Taro)

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This recipe features a delicious, savoury ground pork, veggie and taro root mixture wrapped up in thin wheat flour wrappers and deep fried to golden brown perfection.

Recipe by: Sift & Simmer

17. Taro Fritters

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Perfectly crispy fritters made with taro roots, carrots, garlic, and green onions. Served with a sweet chili sauce!

Recipe by: Full of Plants

18. Egyptian Kolkas – Taro Root Stew

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Egyptian kolkas is a delicious taro root stew made with a garlicky cilantro green sauce, taro, and homemade broth.

Recipe by: The Matbakh

19. Easy Pressure Cooker Braised Pork with Yam (Taro)

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Learn how to make this easy version of braised pork with yam (taro) in a pressure cooker. Tender pieces of pork belly and hearty yam in a fraction of the time.

Recipe by: What To Cook Today

20. Taro Coconut Snowy Mooncakes

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These snowy mooncakes are filled with a velvety taro and coconut mixture. The filling is encased in a soft and chewy wrapper that is coloured pink and purple to match.

Recipe by: Constellation Inspiration

21. Simple Arbi Fry

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Arbi (Taro root) cooked with Indian spices makes a simple side dish which is also vegan and gluten-free. Pair with dal, rice for a complete meal.

Recipe by: Cook With Manali

21 Sweet & Savory Taro Root Recipes You Need To Try (2024)

FAQs

What do I do with taro root? ›

Taro can be cooked pretty much any way you would cook potatoes, including steamed, simmered, mashed, boiled, fried, or baked. Its dense, dry texture makes it particularly suited for high-heat cooking such as frying and roasting.

Do you need to soak taro before cooking? ›

Soaking: Once your taro is peeled and cut into the desired shape, soak it in salted water for about 15 minutes and then drain. This step will help remove some of the starch. To cook the taro, you have different options: steaming, boiling, or frying.

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What is the difference between taro and taro root? ›

Taro is sometimes referred to as "taro root," too, but while we're getting technical, the part of the plant we eat that is grown underground (the leaves and leaf-stems are edible, too) is not the roots, but rather the corms and cormels.

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Is taro root healthy? ›

Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system and can contribute to healthy weight loss. Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals.

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Is taro root a laxative? ›

It has a laxative effect, effectively preventing constipation; Improves immune system: Taro is rich in vitamin C and other antioxidants, which help improve the body's immune system, preventing many dangerous diseases; Support treatment of kidney inflammation: Taro has a large content of vitamins and phosphorus, good ...

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How do you prepare taro for eating? ›

We recommend cubing and parboiling the corm for 10-15 minutes or until tender, and then using it just like a potato: Roast the parcooked cubes for crispy taro chunks, mash them to make a kind of dough for poi or baking, or toss them in stews or stir fries to add a perfect chewy texture.

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Is taro a fruit or vegetable? ›

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.

What is the best taro plant to eat? ›

The cultivar 'Bun-long' is an excellent eating taro with a creamy white, dense, starchy flesh with purple flecks, it grows well in tropical zones. The leaves are green with a purplish centre spot, the stems become reddish as they mature.

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Why is taro so expensive? ›

Taro chips cost more than potato chips because of the short shelf life, the amount of hand labor involved, and because the taro root itself is more expensive than potatoes, points out Granny Goose's David Huntoon, who until recently was the division sales manager in Hawaii and now works for the company in California.

Is taro anti inflammatory? ›

Such broad effects are achieved by the taro health-influencing compounds displaying antitumoral, antimutagenic, immunomodulatory, anti-inflammatory, antioxidant, anti-hyperglycemic, and anti-hyperlipidemic activities.

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Who should not eat taro? ›

Taro leaves have a high oxalate content, which is a naturally occurring compound found in many plants. Some people may need to avoid oxalate-containing foods if they're at risk for kidney stones, as oxalates can contribute to their formation ( 9 ).

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How do you use fresh taro root? ›

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What does taro root taste like? ›

What does taro root taste like? Taro root has a light, slightly sweet, and nutty flavor that goes well with the milk, sugar, and black tea used to make milk tea. The taste is comparable to sweet potato but with a lighter flavor profile and subtle vanilla undertones.

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What part of the taro root is edible? ›

The corms are the primary edible portion of the plant. Young leaves and blanched leaves are also eaten as potherbs. The nutritional composition of taro corms (Table 1) and leaves (Table 2) are very similar to those of tannia.

How do you remove toxins from taro? ›

Boiling is the most critical step. Submerge the Taro in water and boil until tender—usually about 30-60 minutes. The heat and water work together to break down the calcium oxalate, rendering the Taro safe for consumption.