Taro Fresh Milk Tea

In Taiwan, taro— yùtóu (芋頭) in Mandarin, and ō͘-á (芋仔) in Taiwanese—is well-adapted to Taiwanese climate and can grow almost anywhere in the country with minimal maintenance. Before the Taiwan Miracle made rice affordable to everyone, taro was one of the main staples in Taiwan. Nowadays taro is used more often in desserts. Supermarket varieties range from about the size and shape of a brussels sprout to longer, larger varieties the size of a football. Taro chips are often used as a potato-chip-like snack. Compared to potato chips, taro chips are harder and have a nuttier flavour. Another popular traditional Taiwanese snack is taro ball, served on ice or deep-fried. It is common to see taro as a flavour in desserts and drinks, such as bubble tea.

How to make:


  1. Use hot milk to melt the taro powder, super creamer and fructose.
  2. Add full cup of ice and shake well.
  3. Serve with taro paste.
  • Taro Powder: 2 scoops (30g)
  • Super creamer: 1 scoop (15g)
  • Fresh Milk: 250ml
  • Fructose: 10ml
  • Ice: 300g
  • Taro Paste: 1 serve (80g)


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