Taro
Often called the “potato of the tropics”, taro is an enlarged, fleshy, starchy and bulb-like base of a stem. Its starch content is similar to the potatobut have higher protein and nutrient levels. Taro is grown for its starchy bulbs and tender young leaves. Popular in Asian countries, they are simmered in soups, stews, desserts, deep-fried in Taro bird’s nest, in dim sum – to make the famous “woo kok” (savoury taro puffs) and the popular Malaysian steam taro cake “woo tao ko” and a core ingredient in “bubur cha cha” (a sweet dessert) To use, peel the brown, bark-like skin well to remove the oxalic acid present in the skin. Wipe clean with a slightly damp cloth, washing the taro makes it slimy. Depending on the usage, it is cut into slices or cubes.
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