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Taro Conserve

A home-style Taro Conserve made with Palm Sugar, Coconut Milk, and Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   Warm the coconut milk (but do not boil) and dissolve the palm sugar in it.

2. 2

   Then add it a few spoons at a time to the taro puree, mixing thoroughly.

3. 3

   Force this mixture into a saucepan through a fine sieve or chinois to remove any lumps, and stir over medium-low heat until it forms a workable dough like consistency (that is until most of the excess moisture is driven off).

4. 4

   Spread on a shallow baking tin or cookie tray about 8 inches square, and allow to cool. Cut into 1" squares.

5. 5

   Cut the taro into thin slices (about 1/4-inch thick), and deep fry until golden brown.

6. 6

   In a saucepan heat the water until just boiling and add the palm sugar, stirring until dissolved.

7. 7

   Then continue to boil, stirring occasionally, until reduced to a syrup like consistency.

8. 8

   Drop the fried taro into the syrup and coat liberally, then spread to cool and dry on a cook cooling rack.