Taro Mochi Cake

Showing you pictures of my Taro Mochi Cake.  I am still in the process of experiment as I am not quite happy with the result so I won't be sharing the recipe for now.  It will be a while until I get my hand on some taro again and begin another trial on this mochi cake.  But will post the recipe once I succeeded in accomplishing the texture that I want.  Stay tuned!

It was okay but a bit too soft, so more experiment needed.  I want to do it differently the next time.

Taro Tapioca Shreds Sweet Soup

I had a taro sago sweet soup as dessert recently at an authentic Chinese restaurant up in Denver with some friends.  I enjoyed it as I loved taro!  Always loved the taro in buburchacha, a popular Malaysian dessert when growing up and until now I still loved it.  I also loved the "or nee", smashed taro cooked in sugar and oil.  Taro is also high in dietary fiber, low in fat, high in vitamin E and rich in potassium and magnesium.

Since I don't have sago at home, I used dried tapioca shreds instead.  You can use either one or both.  This is a lovely dessert but quite fattening because of the high amount of coconut milk used.  Would be nice as an occasional treat!  And one of that occasion would be during Chinese New Year!

I am sharing this dessert with Aspiring Bakers #15: Auspicious Dishes for CNY hosted by Wen's Delight.  Go check out the roundup on Feb 7th.  :-)

Taro Chips

When I saw this recipe posted at Simple Recipes, I just had to try it.  I love taro and heart taro chips, so her easy instruction of making taro chips got me interested.  She has some step-by-step pictures at her blog (link provided below), so you can hop over to have a look.

This taro chip is crispy yet a bit hard.  It's like the other fruit and veggie chips that we bought.  I thought this would make an excellent Chinese New Year snack too.  It must be good as my hubby finished the whole thing and left me with an empty bottle!! 

Beer Chicken with Taro

This was an interesting dish and I got the inspiration from a TV cooking show.  The taro was soft and the sauce was really fragrant.  I didn't add water in this so all the sauce came from the beer.  You won't be able to taste any alcohol in this and surprisingly the sauce was sweet with a tint of spiciness from the dried red pepper.  I would probably omit the dried red pepper so that I could taste the sauce as naturally as possible.  This is a dish that I would make again because all of us liked it.

BoBoChaCha 2

I made BoBoChaCha before but this time with the added tapioca strips.  I steamed the cubed yam for 25 minutes and set aside.  Then, I cooked the cubed sweet potatoes in a large pot with water.  Boil in low heat for 20 minutes or until the sweet potatoes are soft.  Then, I add in the Chinese bar shape brown sugar or you can use Gula Melaka or gula Jawa.  Dissolve those sugar to taste.  Lastly, stir in the cooked sago pearls/tapioca pearls, cooked tapioca strips, cooked yam and stir to mix well.  Add in some coconut cream to increase the overall fragrant of this dish.

In the next page, I will show you what the dried tapioca trips package looks like.  You should be able to buy this in any Asian or Vietnamese market store.  Instruction to cook this will be provided as well.