35 minutes
A comforting dish of taro roots infused with cinnamon and vanilla, drizzled with a warm coconut palm syrup.
Coconut Palm Sugar
cups
Vanilla Bean, split lengthwise and seeds scraped out
each
tablespoons
0.25 inch
Taro Roots, scrubbed
each
cups
quarts
1. Create the Syrup
In a small saucepan, combine 1 cup of coconut palm sugar with the seeds and pod of a split vanilla bean, and ½ cup of water. Turn the heat to medium and stir occasionally until the sugar is completely dissolved, about 3 minutes.
2. Prepare the Taro Roots
In a medium saucepan, bring 2 quarts of water to a boil over high heat. Add 1 tablespoon of kosher salt and a 2-inch cinnamon stick to the boiling water. Carefully place the scrubbed taro roots into the pot. Reduce the heat to medium and let the taro simmer for about 30 minutes.
3. Cool and Peel the Taro
Once the taro is cooked, remove it from the water and let it cool until it is comfortable to handle. Peel the taro with your hands or a paring knife, revealing its starchy, creamy interior.
4. Cut and Serve
Cut the peeled taro into chunks. Place the taro chunks in a bowl and generously drizzle the warm coconut palm syrup over them. Enjoy this comforting dish warm or at room temperature.
Choose firm, fresh taro with minimal blemishes and opt for a real vanilla bean and Ceylon cinnamon for a more complex flavor profile. Ensure the coconut palm syrup is 100% pure without additives.
Split the vanilla bean lengthwise, use the seeds and the pod, and slowly simmer the taro with cinnamon and vanilla to allow the flavors to steep well.
Monitor the taro's consistency as it cooks to ensure it's fork-tender but not mushy.
Use a mix of coconut milk and water for cooking, and avoid boiling vigorously to maintain texture.
Balance sweetness with a pinch of salt during the cooking process to enhance flavors.
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