I’ve always enjoyed eating boiled taro dipped in sugar as a kid. When I visited Auster in Kauai last summer, I had a taste of taro pie from McDo and loved it. One time my mom made turon (banana rolls) and had a shining light bulb moment: what if instead of banana I put taro inside? At first I thought about slicing boiled taro and roll it in lumpia wrapper. Somehow it didn’t appeal to me. Then I thought about mashing it like you would a mashed potato which is better because then I could easily mix it with cream or milk and sugar. Anyhoo, here’s the recipe I came up with and the finished product is pictured above.
TARO ROLLS RECIPE
1 lb taro root
¼ cup sugar
½ cup milk or heavy whipping cream
12 pieces lumpia wrapper (egg roll wrapper)
Oil for frying
½ cup brown or white sugar for glazing (optional)
- Boil taro roots until done (approx. 20 mins). Remove water and let cool.
- When cool enough to handle, peel taro roots.
- Mash the taro and put in a saucepan.
- Add sugar and milk or heavy whipping cream.
- Cook for 5-8 minutes in medium heat, stir frequently.
- Remove saucepan from heat.
- Spread a spoonful of taro mixture onto the wrapper and roll. Seal with water.
- Deep fry for 5 minutes or until brown.
- Caramelize the sugar and pour onto taro rolls (optional).
Makes 12 rolls.
