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CRISPY TARO COOKIES RECIPE

CRISPY TARO COOKIES RECIPE | www.Indonesian Recipes.com
picture from: http://www.tarobrand.com/

CRISPY TARO COOKIES – Taro cookies are cookies variant made of taro root with another common cookies ingredients such as wheat flour, margarine, butter, powdered sugar, dried milk, etc. Meanwhile, the description of cookies itself are small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat that may include other ingredients such as raisins, oats, chocolate chips or nuts. They are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. The softness of the cookies may depend on how long they are baked. Most people usually serve cookies with beverages such as milk, coffee or tea. Here, in Indonesia people usually serve many kinds of cookies in the festive occasions such as Eid al Fitr or Christmas.

On the other hand, taro is a starch-rich, globular fleshy taproot of aroid family plants that is a large perennial herbaceous plant growing up to 5-6 feet. It has large heart-shaped, frilly edged leaves at the end of long, stout petioles that appear like elephant’s ear in which some of the common names are cocoyam, dasheen, colocasia, elephant’s ear (plant and leaves), etc. Binomially, it belongs to the Araceae (aroid) family, in the large genus, Colocasia. Its underground root, known as corm, is one of the popular edible root vegetables in large parts Asia, Pacific islands, West Africa, and Amazonian regions of South America because those regions are marshy with wet soil and warm humid climates.

The corm grows to a size of a turnip, has globular or oblong shape with brown fibrous skin which surface is marked by circular rings indicating points of attachment of scaly leaves. Inside, its flesh is white to cream-yellow, but may feature different colors depending upon cultivar types. Usually, it has average-size corm about 2-4 pounds in weight. You know guys, it’s delicious, crispy-textured meat becomes soft and edible once cooked and has nutty flavor just like that of water chestnuts.

So good right? To taste it, we can just steam it or we can even make it as cookies like the following recipe called Crispy Taro Cookies.

Ingredients

  • 350 g wheat flour
  • 150 g margarine
  • 100 g butter
  • 125 g powdered sugar
  • 2 tbsp. dried milk
  • 2 egg yolks
  • ½ vanilla extract
  • 1 kg taro

Steps

  1. Cleanse the taro, then slice and steam until well cooked, lastly you should mash the taro.
  2. Mix the wheat flour, margarine, butter, powdered sugar, dried milk, vanilla extract, egg yolks until combined. Then knead the mixture until smooth, combined, and dull.
  3. Mold the mixture according to your taste then bake using medium heat until well baked.
  4. Let the cookies cool then store them in the air-proof container.

 

Well, taro contains many beneficial nutrients that are good for our health, for example, the corms are free from gluten protein. They carry high-quality nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins. It is one of the finest sources dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber. The corms possess more calories than potatoes, 100 grams of it provides 112 calories which calorie value chiefly comes from complex carbohydrates, amylose and amylopectin. Further, the corms provide healthy amounts of some of important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

 

www.Indonesian-Recipes.com | CRISPY TARO COOKIES RECIPE

  • taro steam cookies

About Istika

Why worry too much to eat? One cannot think well, love well, sleep well if one has not dined well. Enjoy the life and enjoy the meal.

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