Micronesian-Style Taro Dumplings in Coconut Milk
A Micronesian-style dessert of taro dumplings simmered until fully cooked in sweet coconut milk.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dumplings
- 700gTaro Root (peeled and finely grated)
Syrup
- 600mlCoconut Milk
- 200mlCoconut Toddy
- 3gSea Salt
Serving
- 2pcsBanana Leaf (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Squeeze any excess moisture from the taro root, then shape it into small compact dumplings.
- 02
Combine the coconut milk, coconut toddy, and sea salt in a pot and bring to a very gentle simmer.
- 03
Slide in the taro dumplings and cook them gently until they are firm, tender, and cooked through.
- 04
Turn the dumplings carefully so they keep their shape.
- 05
Line bowls or a platter with the banana leaves, spoon over the dumplings and syrup, and serve warm.
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