Taro milk tea gives a pale purple glass that smells nutty and earthy. The difficulty is boiling the taro, since a piece cooked to mush leaves the glass grainy and mealy.
The cooked taro is split in two: half mashed with sweetener to line the bottom of the glass, half blended with taro powder and oat milk. Test with a chopstick and take the pot off the heat at once. The black tea and syrup go in for a second blend to bring the glass together.
This batch weighs about 1.3kg, at roughly 60 calories per 100g.
Method
Peel the taro, rinse it and cut it into pieces about 3 to 4cm.
Boil the taro until just tender, testing with a chopstick, and take it off the heat the moment it is done so it does not go mushy.
Divide the cooked taro into two equal parts. Mix one part with kOBE Monk Fruit Blend at 10 parts taro to 1 part kOBE Monk Fruit Blend and mash it with a spoon.
Put the other part of the taro with 200g of taro powder and 400ml of oat milk in a blender and blend until smooth.
Add 300ml of black tea and 120ml of kOBE Monk Fruit Blend syrup and blend once more.
Spoon a little mashed taro into a glass, pour in the blended milk tea and add black tapioca pearls.
Tips
Take the pot off the heat as soon as a chopstick goes through, because overcooked taro leaves the glass grainy.
Diced cooked taro works as well as the mash, and so does taro jelly.
Taro mashed while still warm comes out far smoother.
Add the pearls right before drinking so they stay chewy.
Wait 5 minutes before tasting so kOBE Monk Fruit Blend has fully dissolved, then adjust.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.