- 750 gram peeled taro, cut into wedges- 200 ml coconut milk- 200-250 gram sugar
1. Steam taro wedges in a steamer on medium high heat until fork tender, about 30 minutes.2. Mash steamed taro with a fork into a smooth paste. Or, you can use a food processor for this.3. Transfer the mashed taro paste to a frying pan. Add coconut milk and sugar. Cook on medium low heat, stir until coconut milk and sugar are completely incorporated to the taro paste. Taste test and adjust sweetness to your taste. I prefer to use 200 gram sugar.4. Chill to at least room temperature before using. Store any leftover in a clean tupperware in the fridge for up to 1 week.