I have craved this breakfast since having it at Hu Kitchen in NYC. This was one of my favourite breakfast places. They have this mash bar, which is a selection of things I can eat, it was heavenly. One of the choices was Taro pudding, which I had never had before.
I have since developed this recipe; it is a yummy start to the day. Taro is a carbohydrate/starch but it is more nutritious than most carbohydrates and easier to digest. It has lots of dietary fiber, vitamin C, E, B6, folate, magnesium, phosphorus, potassium and manganese and copper. It is also known for its antioxidant capacity in cancer prevention, lowering blood sugar levels, decreasing blood pressure while supporting the immune system, muscles and heart.
Taro is toxic in its raw form, so not that you would but don’t eat it raw, and you need to be careful having the raw taro in contact with your skin and mouth.
- 3 medium Taro (2 cups chopped)
- 1 cup non-dairy milk
- 2 tbs Brown rice syrup
- * I use a dry cup measure for all my measuring (liquid and dry)
- Bring a cup of water to the boil.
- Peel the taro under running water and dice into 1cm cubes (if you are particularly sensitive to raw taro you could wear gloves).
- Add to the boiling water.
- Boil for 12-15 minutes until almost all the water has gone and you can push a skewer through with minimal resistance. There will be some scummy bits that you can remove with a spoon.
- Drain and rinse the Taro and return to the pot.
- Add the non-dairy milk simmer for 5 minutes.
- Add the brown rice syrup and then blend with a hand blender/food processor until smooth.
- Fridge for around 1-2 hours. I like it cold/room temperature; I’m not such a fan of it warm but try it and see what you think. I tend to make a big batch which it keeps me going for the next few mornings.