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1
00
101
Taro Dessert Dish
Estimated Nutritional Values
3
lbs. taro
Amount/Serving
% DV*
Amount/Serving
% DV*
Sauce
Calories
386 kcal 19 %
11 Gm 17 %
10 Gm 50 %
Carbohydrate
Iron
74 Gm 25 %
1
1
cup raw sugar
cups coconut milk
Total Fat
1.7 Mg
32 Mg
0 IU
9 %
3 %
0 %
1/2
Saturated Fat
Cholesterol
Sodium
Calcium
0 Mg
27 Gm
2 Gm
0 %
1 %
4 %
Vitamin A
Vitamin C
Boil or steam taro until soft.
While taro is cooking and cooling, prepare coconut sauce. Stir sugar
8.1 Mg 14 %
Protein
in saucepan over low heat until completely melted and slightly caramelized.
Stir coconut milk into hot sugar a little at a time. If caramel hardens,
additional coconut milk will eventually dissolve it. When all of the milk has
been added and the caramel completely dissolved, boil slowly for 3 to 4
minutes. Set aside to cool.
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
8
Peel taro and place half of it in a sturdy bowl or on a large cutting
board. Mash with a potato masher until there are no lumps. Start gently until
taro is crumbled and begins to stick together, then mash harder. With a bowl
of water to wet your hands, form taro into a mound and knead. Use as little
water as possible to keep taro stiff.
Milk:
0
Veg:
0
Fruit:
0
Bread:
1.5
Meat:
0
Drop bite-sized lumps of pounded taro by hand or teaspoon into the
sauce. Then repeat the mashing procedure for the remaining half of the taro
and add to sauce.
Wrap in foil and warm in oven if desired.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut milk with whole or low fat milk.
ASCC/EFNEP
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