Varaoa karo gives the site a clearer taro-bread style recipe from the Cook Islands side of the Pacific. It helps deepen the taro archive with something baked and starchy rather than only puddings, mash, and fritters.
If you enjoy this style of Pacific cooking, you may also want to try taro coconut fritters, taro coconut pudding.
Ingredients
- 2 cups cooked taro, mashed
- 1 cup flour
- 1/2 cup coconut milk
- 1 tablespoon butter
- 1 pinch salt
Instructions
- Mix the mashed taro, flour, coconut milk, butter, and salt into a soft dough.
- Transfer to a greased baking dish or loaf pan.
- Smooth the top.
- Bake until set and lightly colored.
- Cool slightly before slicing.
Helpful Tips
- Do not make the batter too dry.
- Let the loaf cool a bit before cutting so it holds together.
FAQ
Is this more like bread or pudding?
It lands closer to a dense baked taro bread than a spoon dessert.
Can cassava replace the taro?
Cassava changes the texture a lot, so taro is preferred for this recipe.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 546 kcal |
| Fat | 34.9 g |
| Saturated Fat | 14 g |
| Carbohydrates | 44.4 g |
| Protein | 40.3 g |
| Sodium | 7937.3 mg |
| Cholesterol | 5.9 mg |
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