Taro is a perennial, tropical plant primarily grown as a root crop vegetable for its edible starchy corm. It has a brown and hairy outer skin that must be removed before cooking. Its flesh may be light purple, beige or white, with a texture of a potato but has a unique taste. It is normally fried, baked or boiled and the natural sugars give a sweet nutty flavor. The starch is easily digestible and grains are fine and small and often used for baby food.  Choose taros that are dry and firm. They can be stored in a cool and dry place for up to a week.


Taro is also use in Asian desserts such as taro cake a delicacy traditionally eaten during the Chinese New Year.

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!

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