What Is Taro Root?
Learn what taro root is, what it tastes like, how Chinese recipes use it in soups, braises, desserts, and dim sum, and what to substitute.
Taro root is a starchy root vegetable with brown, rough skin and pale flesh that may have purple flecks. In Chinese cooking, it is used in braises, soups, steamed dishes, dim sum, desserts, and sweet soups.
It becomes soft, creamy, and lightly nutty after cooking.
Quick Answer
Taro root is a starchy Chinese cooking ingredient used in savory dishes and desserts. Peel it, cook it fully, and use it when you want a creamy texture similar to potato but with a nuttier flavor.
What Does Taro Root Taste Like?
Taro tastes mild, nutty, earthy, and slightly sweet. The texture becomes soft and creamy when steamed, simmered, or braised.
It is less sweet than sweet potato and more distinctive than regular potato.
How Taro Is Used In Chinese Cooking
Taro is used in braised pork dishes, steamed taro cake, taro dumplings, hot pot, sweet taro soup, and desserts. It pairs well with pork belly, ribs, dried shrimp, mushrooms, coconut milk, rock sugar, and red beans.
In savory dishes, taro absorbs sauce and becomes rich. In desserts, it adds body and a gentle sweetness.
How To Prepare Taro Root
Peel taro with a knife or vegetable peeler, then cut it into chunks, slices, or cubes. Some people prefer wearing gloves because raw taro can irritate the skin.
Cook taro fully before eating. Do not eat raw taro.
Taro Root vs Chinese Yam
Taro is starchier, creamier, and nuttier. Chinese yam is usually paler, milder, and more slippery when raw.
Use taro when you want a creamy potato-like texture. Use Chinese yam when you want a lighter texture for soups and gentle braises.
Best Taro Root Substitute
Use potato, sweet potato, Chinese yam, lotus root, or kabocha squash depending on the recipe.
Potato is the easiest savory substitute. Chinese yam works in soups. Sweet potato or kabocha works better in desserts.
FAQs
Can you eat taro root raw?
No. Taro root should be cooked fully before eating.
Is taro the same as purple sweet potato?
No. Taro is a different root with a nuttier, starchier flavor. Purple sweet potato is sweeter and denser.
Do you need to peel taro?
Yes. Peel away the rough outer skin before cooking.
Conclusion
Taro root is a creamy, nutty root vegetable for Chinese braises, soups, dim sum, and desserts. Peel it carefully, cook it fully, and use it when you want a richer texture than potato or Chinese yam.