| 46 | 47 | 48 | 49 | 50 |
| 1 | 21 | 42 | 63 | 84 |
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9
0
91
Baking Taro
Fa’alifu
Taro in Coconut Milk)
(
1
large taro corm
water
2
/
lbs. taro
3
4
cup coconut milk
teaspoon sugar
teaspoon salt
Wash taro thoroughly in tap water. Peel off skin and cut out
1
1
imperfections. Bake at 350ºF in an oven for 1 /2 hours or until tender; insert
a knife or fork into the taro and if it comes out clean then it is cooked
properly.
1
/
4
Steam, boil, or bake taro. Peel and cut into 1/2" to 3/4" cubes. Mix all
the ingredients in a double boiler and heat. May be served hot or cold, as a
starch or a side dish.
An alternative method is to bake the unpeeled taro. When cooked,
remove taro from oven and put in cold water. Peel taro to remove all skin
and imperfections. This method is commonly used in Hawaii for making poi.
Note: High in saturated fat. To reduce, replace up to half of the
coconut milk with whole or low fat milk.
Note: Nutritional analysis for this recipe will be the same as for the
one-cup serving shown on page 86.
ASCC/EFNEP
Estimated Nutritional Values
Microwaving Taro
Amount/Serving
% DV*
Amount/Serving
% DV*
1
large taro corm
water
Calories
146 kcal
4 Gm
7 % Carbohydrate
6 % Iron
27 Gm
0.8 Mg
16 Mg
0 IU
9 %
4 %
2 %
0 %
7 %
Total Fat
Saturated Fat
Cholesterol
Sodium
4 Gm 20 % Calcium
Wash taro thoroughly in tap water. Peel off skin and cut out
0 Mg
67 Gm
0 Gm
0 % Vitamin A
3 % Vitamin C
0 %
imperfections. Cut in slices, lay them in a microwave dish so they overlap.
Put a little water in dish, cover, set on high and cook, this will take some
time. Test to see if it is done, by using a fork or a knife to check softness.
Let cool and serve as is or use in other recipes.
4.1 Mg
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Note: Nutritional analysis for this recipe will be the same as for the
one-cup serving shown on page 86.
Servings in this recipe:
10 (1 serving = ½ cup)
Milk:
0
Veg:
0
Fruit:
0
Bread:
1
Meat:
0
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