20 Recipes Using Taro: Sweet, Savory & Easy Ideas

Taro fries are an excellent starting point if you’ve never cooked taro before. The oven creates browned edges while the inside remains dense and creamy.

Ingredients

• 1½ lb large taro, peeled
• 1½ tbsp olive oil or avocado oil
• ¾ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Optional chili flakes

Method

1. Heat the oven to 425°F (220°C).
2. Cut peeled taro into fries about ½ inch thick.
3. Rinse and dry thoroughly.
4. Toss with oil and seasonings.
5. Arrange in a single layer without crowding.
6. Bake for 25–35 minutes, turning halfway through.
7. Continue until browned and completely tender.

Thin taro slices become remarkably crisp when baked. Slice them evenly and watch closely near the end because thin pieces can brown quickly.

Ingredients

• 2 medium taro roots
• 1–2 tbsp neutral oil
• Salt
• Optional chili powder or lime zest

Method

1. Heat oven to 375°F (190°C).
2. Peel taro and slice about ⅛ inch thick.
3. Toss lightly with oil.
4. Arrange in a single layer.
5. Bake for 15–25 minutes, checking early.
6. Season immediately after baking.

This sweet-savory Japanese preparation lets taro’s naturally creamy texture shine. Dashi, sake, soy sauce, mirin and sugar create a glossy sauce that penetrates the root.

Ingredients

• 1¾ lb small taro or satoimo
• ½ tsp kosher salt
• 2 tsp neutral oil
• 1¼ cups dashi
• 3 tbsp sake
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin
• Optional lemon or yuzu peel

Method

1. Wash, trim and peel the taro.
2. Rub with salt, then rinse.
3. Cover with water and simmer for about 5 minutes.
4. Drain and rinse.
5. Heat oil and gently coat the taro.
6. Add dashi, sake and sugar.
7. Bring to a boil, then reduce to a gentle simmer.
8. Add soy sauce after the initial sweet seasoning begins to penetrate.
9. Cover and simmer for 20–25 minutes.
10. Stir in mirin near the end.

Taro’s starch naturally helps create a rich texture in coconut-based curries.

Ingredients

• 1½ lb taro, peeled and cubed
• 1 tbsp neutral oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1½ tbsp curry powder
• ½ tsp turmeric
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp lime juice
• Salt to taste
• Cilantro for serving

Method

1. Heat oil in a large saucepan.
2. Cook onion for 4–5 minutes.
3. Add garlic and ginger.
4. Stir in curry powder and turmeric.
5. Add taro, coconut milk, broth and soy sauce.
6. Bring to a gentle simmer.
7. Partially cover and cook for 20–30 minutes.
8. Check the largest taro piece for tenderness.
9. Add lime juice and adjust seasoning.

Serving idea: Serve over steamed jasmine rice.

Large taro is especially useful for rice dishes because the cubes can remain intact while adding starch and a buttery texture.

Ingredients

• 2 cups jasmine rice
• 1 lb large taro, peeled and cubed
• 2 tbsp neutral oil
• 1 tbsp minced ginger
• 3 scallions
• 6 oz Chinese sausage, sliced
• 1 cup sliced mushrooms
• ½ cup diced carrots
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• ¼ tsp white pepper
• ¼ tsp five-spice powder
• 2¼ cups water or stock

Method

1. Soak rice for 15–20 minutes, then drain.
2. Brown taro in 1 tbsp oil for 6–8 minutes. Remove.
3. Add remaining oil.
4. Cook ginger, scallion whites, sausage, mushrooms and carrots.
5. Stir in rice and seasonings.
6. Add liquid.
7. Arrange taro over the top.
8. Cover and cook over medium-low heat for about 15 minutes.
9. Turn off heat and rest covered for 10 minutes.
10. Fluff and finish with scallion greens.

Cooked taro becomes a quick weeknight side when crisped in a skillet with garlic, ginger and soy sauce.

Ingredients

• 1 lb peeled taro
• 1½ tbsp neutral oil
• 2 garlic cloves
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 scallion
• ½ tsp chili flakes
• 1–2 tbsp water

Method

1. Cut taro into small cubes.
2. Boil or steam until just tender.
3. Drain thoroughly.
4. Brown taro in hot oil.
5. Add garlic, ginger and chili flakes.
6. Add soy sauce and water.
7. Cook 2–3 minutes more.
8. Finish with sesame oil and scallions.

Taro works especially well in soups because it becomes tender and can contribute body and starch to the broth.

Easy Taro Soup Formula

• 1 lb cubed cooked taro
• 6 cups chicken or vegetable stock
• 1 cup sliced mushrooms
• 1 cup chopped greens
• 2 garlic cloves
• 1 tsp ginger
• Soy sauce to taste

Add cooked taro toward the latter part of cooking so the pieces remain intact instead of dissolving into the broth.

Taro and coconut are a natural pairing. Coconut’s richness complements taro’s earthy starchiness beautifully.

Easy Coconut Taro

• 1 lb taro, cubed
• 1 can coconut milk
• ½ cup water
• 2 tbsp brown sugar
• Pinch of salt
• ½ tsp vanilla, optional

1. Steam or boil taro until nearly tender.
2. Combine coconut milk, water, sugar and salt.
3. Add taro.
4. Simmer gently for 10–15 minutes.
5. Cook until completely tender.
6. Add vanilla if desired.

For a dessert-style version, add pandan, toasted coconut, palm sugar or tapioca pearls.

Taro cake, or wu tao gou, is a savory Cantonese dish associated with dim sum and festive meals. Despite its name, it is not a Western-style dessert cake.

Traditional versions combine taro with rice flour, seasonings and savory ingredients such as Chinese sausage or dried shrimp before steaming and often pan-frying.

Serve with soy sauce, chili sauce, XO sauce, scallions or fried shallots.

Taro’s naturally sticky texture makes it useful for dumpling fillings, croquettes, fritters and savory balls.

Taro Croquettes

Combine fully cooked mashed taro with:

• Salt
• White pepper
• Minced scallions
• Garlic
• A little sesame oil

Shape into balls or cylinders, coat with breadcrumbs and bake at 425°F (220°C) until golden or shallow-fry until crisp.

Possible fillings include mushrooms, mozzarella, seasoned meat, vegetables or shrimp.

Sweet taro filling is popular in many Asian bakery-style breads and pastries. Cooked taro is mashed or blended with sweetener and a fat or dairy component.

Easy Taro Filling

• 1½ cups cooked mashed taro
• ¼ cup sugar
• 2 tbsp butter
• 2–4 tbsp milk or cream
• Pinch of salt
• ½ tsp vanilla

Cook gently until smooth and thick enough to hold its shape. Use the filling in milk bread, steamed buns, Swiss rolls, mooncakes or pastries.

Taro paste deserves its own place because one batch can be transformed into several desserts.

Ingredients

• 1 lb taro, peeled and cubed
• ½ cup purple sweet potato, optional
• ¼ cup sugar
• 2 tbsp butter
• ¼ cup heavy cream or milk
• Pinch of salt

Method

1. Steam taro until completely tender.
2. Steam purple sweet potato if using.
3. Mash or blend while warm.
4. Transfer to a saucepan.
5. Add sugar, butter, cream and salt.
6. Cook over low heat, stirring frequently.
7. Continue until smooth, thick and spreadable.

Purple sweet potato is mainly useful for color and helps create the familiar pastel-purple appearance of many taro desserts.

If you enjoy creamy desserts, taro and coconut are a natural combination.

For a simple dessert, combine fully cooked taro, coconut milk, sugar and tapioca pearls.

The familiar purple taro milk tea flavor is often sweeter and more vanilla-like than plain cooked taro. For homemade drinks, start with cooked taro or taro paste.

Taro Smoothie

• ¾ cup cooked taro
• 1 cup milk or plant milk
• ½ frozen banana
• 1–2 tbsp honey or sugar
• ½ tsp vanilla
• Ice

Blend until completely smooth.

For milk tea, add strongly brewed black tea and adjust the sweetness.

Taro has an important place in Filipino cooking, where it is commonly known as gabi.

Laing

Laing is a Bicolano dish made with dried taro leaves and coconut milk. Versions may include pork, shrimp paste, chilies, garlic, ginger and other aromatics.

Other Filipino-inspired ideas include:

• Gabi in coconut milk
• Taro-filled pastries
• Taro fritters
• Taro soups
• Taro desserts
• Taro leaves with coconut and chili

1. Crispy taro cakes with eggs
2. Taro hash with peppers and onions
3. Taro breakfast bowls
4. Taro pancakes
5. Taro waffles
6. Taro-filled steamed buns
7. Savory taro fritters
8. Taro and egg breakfast sandwiches

For hash, cut cooked taro into cubes and brown it with onions, peppers, garlic and black pepper.

Taro cake and taro paste are especially practical for advance preparation. Refrigerate cooked leftovers promptly and handle them using standard food-safety practices.

Taro has a relatively mild flavor, so it pairs beautifully with ingredients that provide salt, acidity, spice, sweetness or umami.

Taro fries are an excellent starting point if you’ve never cooked taro before. The oven creates browned edges while the inside remains dense and creamy.

Ingredients

• 1½ lb large taro, peeled
• 1½ tbsp olive oil or avocado oil
• ¾ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Optional chili flakes

Method

1. Heat the oven to 425°F (220°C).
2. Cut peeled taro into fries about ½ inch thick.
3. Rinse and dry thoroughly.
4. Toss with oil and seasonings.
5. Arrange in a single layer without crowding.
6. Bake for 25–35 minutes, turning halfway through.
7. Continue until browned and completely tender.

Thin taro slices become remarkably crisp when baked. Slice them evenly and watch closely near the end because thin pieces can brown quickly.

Ingredients

• 2 medium taro roots
• 1–2 tbsp neutral oil
• Salt
• Optional chili powder or lime zest

Method

1. Heat oven to 375°F (190°C).
2. Peel taro and slice about ⅛ inch thick.
3. Toss lightly with oil.
4. Arrange in a single layer.
5. Bake for 15–25 minutes, checking early.
6. Season immediately after baking.

This sweet-savory Japanese preparation lets taro’s naturally creamy texture shine. Dashi, sake, soy sauce, mirin and sugar create a glossy sauce that penetrates the root.

Ingredients

• 1¾ lb small taro or satoimo
• ½ tsp kosher salt
• 2 tsp neutral oil
• 1¼ cups dashi
• 3 tbsp sake
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin
• Optional lemon or yuzu peel

Method

1. Wash, trim and peel the taro.
2. Rub with salt, then rinse.
3. Cover with water and simmer for about 5 minutes.
4. Drain and rinse.
5. Heat oil and gently coat the taro.
6. Add dashi, sake and sugar.
7. Bring to a boil, then reduce to a gentle simmer.
8. Add soy sauce after the initial sweet seasoning begins to penetrate.
9. Cover and simmer for 20–25 minutes.
10. Stir in mirin near the end.

Taro’s starch naturally helps create a rich texture in coconut-based curries.

Ingredients

• 1½ lb taro, peeled and cubed
• 1 tbsp neutral oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1½ tbsp curry powder
• ½ tsp turmeric
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp lime juice
• Salt to taste
• Cilantro for serving

Method

1. Heat oil in a large saucepan.
2. Cook onion for 4–5 minutes.
3. Add garlic and ginger.
4. Stir in curry powder and turmeric.
5. Add taro, coconut milk, broth and soy sauce.
6. Bring to a gentle simmer.
7. Partially cover and cook for 20–30 minutes.
8. Check the largest taro piece for tenderness.
9. Add lime juice and adjust seasoning.

Serving idea: Serve over steamed jasmine rice.

Large taro is especially useful for rice dishes because the cubes can remain intact while adding starch and a buttery texture.

Ingredients

• 2 cups jasmine rice
• 1 lb large taro, peeled and cubed
• 2 tbsp neutral oil
• 1 tbsp minced ginger
• 3 scallions
• 6 oz Chinese sausage, sliced
• 1 cup sliced mushrooms
• ½ cup diced carrots
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• ¼ tsp white pepper
• ¼ tsp five-spice powder
• 2¼ cups water or stock

Method

1. Soak rice for 15–20 minutes, then drain.
2. Brown taro in 1 tbsp oil for 6–8 minutes. Remove.
3. Add remaining oil.
4. Cook ginger, scallion whites, sausage, mushrooms and carrots.
5. Stir in rice and seasonings.
6. Add liquid.
7. Arrange taro over the top.
8. Cover and cook over medium-low heat for about 15 minutes.
9. Turn off heat and rest covered for 10 minutes.
10. Fluff and finish with scallion greens.

Cooked taro becomes a quick weeknight side when crisped in a skillet with garlic, ginger and soy sauce.

Ingredients

• 1 lb peeled taro
• 1½ tbsp neutral oil
• 2 garlic cloves
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 scallion
• ½ tsp chili flakes
• 1–2 tbsp water

Method

1. Cut taro into small cubes.
2. Boil or steam until just tender.
3. Drain thoroughly.
4. Brown taro in hot oil.
5. Add garlic, ginger and chili flakes.
6. Add soy sauce and water.
7. Cook 2–3 minutes more.
8. Finish with sesame oil and scallions.

Taro works especially well in soups because it becomes tender and can contribute body and starch to the broth.

Easy Taro Soup Formula

• 1 lb cubed cooked taro
• 6 cups chicken or vegetable stock
• 1 cup sliced mushrooms
• 1 cup chopped greens
• 2 garlic cloves
• 1 tsp ginger
• Soy sauce to taste

Add cooked taro toward the latter part of cooking so the pieces remain intact instead of dissolving into the broth.

Taro and coconut are a natural pairing. Coconut’s richness complements taro’s earthy starchiness beautifully.

Easy Coconut Taro

• 1 lb taro, cubed
• 1 can coconut milk
• ½ cup water
• 2 tbsp brown sugar
• Pinch of salt
• ½ tsp vanilla, optional

1. Steam or boil taro until nearly tender.
2. Combine coconut milk, water, sugar and salt.
3. Add taro.
4. Simmer gently for 10–15 minutes.
5. Cook until completely tender.
6. Add vanilla if desired.

For a dessert-style version, add pandan, toasted coconut, palm sugar or tapioca pearls.

Taro cake, or wu tao gou, is a savory Cantonese dish associated with dim sum and festive meals. Despite its name, it is not a Western-style dessert cake.

Traditional versions combine taro with rice flour, seasonings and savory ingredients such as Chinese sausage or dried shrimp before steaming and often pan-frying.

Serve with soy sauce, chili sauce, XO sauce, scallions or fried shallots.

Taro’s naturally sticky texture makes it useful for dumpling fillings, croquettes, fritters and savory balls.

Taro Croquettes

Combine fully cooked mashed taro with:

• Salt
• White pepper
• Minced scallions
• Garlic
• A little sesame oil

Shape into balls or cylinders, coat with breadcrumbs and bake at 425°F (220°C) until golden or shallow-fry until crisp.

Possible fillings include mushrooms, mozzarella, seasoned meat, vegetables or shrimp.

Sweet taro filling is popular in many Asian bakery-style breads and pastries. Cooked taro is mashed or blended with sweetener and a fat or dairy component.

Easy Taro Filling

• 1½ cups cooked mashed taro
• ¼ cup sugar
• 2 tbsp butter
• 2–4 tbsp milk or cream
• Pinch of salt
• ½ tsp vanilla

Cook gently until smooth and thick enough to hold its shape. Use the filling in milk bread, steamed buns, Swiss rolls, mooncakes or pastries.

Taro paste deserves its own place because one batch can be transformed into several desserts.

Ingredients

• 1 lb taro, peeled and cubed
• ½ cup purple sweet potato, optional
• ¼ cup sugar
• 2 tbsp butter
• ¼ cup heavy cream or milk
• Pinch of salt

Method

1. Steam taro until completely tender.
2. Steam purple sweet potato if using.
3. Mash or blend while warm.
4. Transfer to a saucepan.
5. Add sugar, butter, cream and salt.
6. Cook over low heat, stirring frequently.
7. Continue until smooth, thick and spreadable.

Purple sweet potato is mainly useful for color and helps create the familiar pastel-purple appearance of many taro desserts.

If you enjoy creamy desserts, taro and coconut are a natural combination.

For a simple dessert, combine fully cooked taro, coconut milk, sugar and tapioca pearls.

The familiar purple taro milk tea flavor is often sweeter and more vanilla-like than plain cooked taro. For homemade drinks, start with cooked taro or taro paste.

Taro Smoothie

• ¾ cup cooked taro
• 1 cup milk or plant milk
• ½ frozen banana
• 1–2 tbsp honey or sugar
• ½ tsp vanilla
• Ice

Blend until completely smooth.

For milk tea, add strongly brewed black tea and adjust the sweetness.

Taro has an important place in Filipino cooking, where it is commonly known as gabi.

Laing

Laing is a Bicolano dish made with dried taro leaves and coconut milk. Versions may include pork, shrimp paste, chilies, garlic, ginger and other aromatics.

Other Filipino-inspired ideas include:

• Gabi in coconut milk
• Taro-filled pastries
• Taro fritters
• Taro soups
• Taro desserts
• Taro leaves with coconut and chili

1. Crispy taro cakes with eggs
2. Taro hash with peppers and onions
3. Taro breakfast bowls
4. Taro pancakes
5. Taro waffles
6. Taro-filled steamed buns
7. Savory taro fritters
8. Taro and egg breakfast sandwiches

For hash, cut cooked taro into cubes and brown it with onions, peppers, garlic and black pepper.

Taro cake and taro paste are especially practical for advance preparation. Refrigerate cooked leftovers promptly and handle them using standard food-safety practices.

Taro has a relatively mild flavor, so it pairs beautifully with ingredients that provide salt, acidity, spice, sweetness or umami.