Taro Paste

This recipe is absolutely amazing for filling cakes and sweet buns. It is made out of the mature taro root which naturally has a pinkish-purple colour.

Ingredients:

• 2 cups taro root (cubed)
• 2 1/2 tbsp white granulated sugar
• 2 tsp vanilla extract
• 4 tbsp milk or cream
• Pinch of salt

Method:

1. Bring a pot of water to the boil on high and steam the taro for 20 minutes until cooked through on high.

2. Place the cooked taro in a small sauce pan over low heat and mash the taro in the pot. I used a wooden pestle to the mashing.

3. Add the sugar, vanilla extract, milk and salt and continue mashing until fully combined. The mixture will be slightly chunky.

4. Switch to a spatula and stir the paste until you can see small wisps of steam coming from the pot. Take off the heat and let it cool to at least room temperature before using.

If you want a smooth paste, push the paste through a fine mesh sieve. I wouldn't run it through the food processor as it would make the paste have a gluey texture.

I used the paste to make my friend's birthday cake.

I made two 8-inch red bean and vanilla duo cakes.

 I then spread the cooled taro paste on one of the cakes.

 Stacked the second layer upside down on the first cake.

 Covered it all with homemade whipped cream.

And decorated the cake with some homemade chocolate decorations. 

I seriously need to work on my piping skills, but it came out alright and my friends really enjoyed it. Anyhow, HAPPY BIRTHDAY TABBIE!!