Steamed Taro with Coconut Cream (Kōtak im Waini)
The Quirky Foodster Team
Ingredients
- Taro root, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
Method
- Steam the taro chunks for 25–30 minutes until fork-tender.
- Meanwhile, warm the coconut cream gently in a small saucepan with a pinch of salt, without letting it boil hard.
- Arrange the steamed taro on a serving plate.
- Pour the warm coconut cream over the top just before serving.
Introduction: Tender steamed taro root served with a drizzle of warm coconut cream, a simple, satisfying starch found at many Marshallese meals.
Cultural Background: Taro is grown in specially dug pits on several atolls, and once harvested, steaming it simply and serving with coconut cream is one of the most traditional and widely enjoyed ways to prepare it.
Tips: Check the taro’s tenderness with a fork, as cooking time can vary with the size of the pieces. Handle raw taro with care, as some people find it can mildly irritate the skin — wear gloves if sensitive.
Variations: Mash the steamed taro lightly before serving, mixed through with the coconut cream. Add a sprinkle of toasted coconut on top for extra texture.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming briefly, or in a microwave with a splash of water.
Nutrition: Per serving (approx.): 220 kcal, 3 g protein, 12 g fat, 26 g carbohydrate.
FAQs:
Q: Can I use frozen taro?
A: Yes, frozen peeled taro can be steamed directly, though timing may vary
Q: Is taro similar to potato?
A: It has a similar starchy quality but a slightly nuttier, earthier flavour.
- Taro root, peeled and cut into chunks — 600 g (1.3 lb)
- Coconut cream — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
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