Taro donuts bring together the familiar comfort of fried dough with the earthy flavor of taro, which makes them a natural fit for a Pacific recipe archive. They help bridge the Hawaii and Polynesian dessert sections with another taro-based sweet that feels bakery-friendly and accessible.
If you enjoy this style of Pacific cooking, you may also want to try poi mochi, tarua.
Ingredients
- 1 cup mashed taro
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 cup milk
- Oil for frying
Instructions
- Mix the mashed taro with flour, sugar, and baking powder.
- Add the milk to make a soft dough or thick batter.
- Heat oil over medium heat.
- Shape or spoon the mixture into the oil.
- Fry until golden and cooked through.
- Drain and serve warm.
Helpful Tips
- Smooth mashed taro gives the most even texture.
- Keep the oil at a steady medium heat.
- Serve soon after frying for the best result.
FAQ
What do taro donuts taste like?
They are lightly sweet with a gentle earthy taro flavor and a soft interior.
Are they similar to poi mochi?
They are related in ingredient family, but taro donuts are usually more breadlike and less chewy.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 237 kcal |
| Fat | 1.4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50.7 g |
| Protein | 6.2 g |
| Sodium | 11.4 mg |
| Cholesterol | 2.2 mg |
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