Sunday, January 25, 2009

Taro puff pastry - 芋茸酥

Yam or Taro is one my favourite - Taro buns, Taro bread, Taro milk tea, Taro sponge cake, Taro paste (called "Or Nee" in Teochew), Taro pastry, Steamed Chinese Taro Cake, Taro fried rice, the list goes on and on and on ......!

Have been thinking of making something with Taro for a long time, mainly to satisfy my own cravings. After watching an online video on Taro puffs, I decided to give this a go. When Esther came over last Sat I "convinced" her into helping me making the pastry together. We broke the process into 2 sessions, preparing the pastry and Taro filling then went out for yummy japanese dinner and came back to do the fun part of rolling and wrapping the taro. However for some reasons we are yet to figure out, the pastry wasn't as elastic as it supposed to be hence it took us quite awhile to wrap (or rather force) the taro into the pastry and sealed it.

The baking temperature instruction given in the recipe was a bit confusing and we had to re-adjust the temperature to bake the puffs. It has upper and lower temperature (maybe because it's different type of oven?).

We are quite happy with the result in general, maybe I will try modifying and make green tea puffs next time.

1 comment:

gelato2005 said...


I came across your blog when looking for a recipe for sweet taro pastry. Looks like you did a great job! Can you provide the recipe/online video link for this? Thanks.