FSM Taro Pudding is a traditional Micronesian (from the Federated States of Micronesia) recipe for a classic savoury pudding of boiled and mashed taro corms with coconut milk intended to be served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Micronesian version of: FSM Taro Pudding.
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This is a savoury pudding of taro and coconut milk intended to be served as an accompaniment.
Ingredients:
500g taro corms
200̀ml coconut milk
salt and freshly-ground black pepper, to taste
water or stock to cook the taro
1 tsp fresh ginger, finely grated
Method:
Peel and clean the taro corms, then cut it into manageable pieces.
Boil or steam the taro pieces until they are tender and can be easily pierced with a fork (about 20–25 minutes).
Drain any excess water and transfer the cooked taro to a mixing bowl. Mash or puree the taro until it reaches a smooth consistency.
Gradually add coconut milk to the mashed taro, mixing thoroughly to obtain a creamy texture. The amount of coconut milk can be adjusted to achieve the desired consistency.
If a sweeter taste is desired, add optional sweeteners like sugar or honey, stirring well to distribute the sweetness evenly.
Finally, season the taro pudding with your choice of seasonings, such as a pinch of salt, a dash of pepper, or any preferred local spices to enhance the flavour.
Serve the taro pudding warm or chilled, depending on personal preference.
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