11 Delicious Taro Rolls Recipes You Must Try

Fancy a twist on your usual roll recipes? Taro, with its sweet, nutty flavor and stunning purple hue, is the star of these 11 must-try dishes. Whether you’re craving something sweet or savory, these taro rolls promise to delight your taste buds and add a pop of color to your table. Dive into our roundup and discover your next favorite recipe today!

Sweet Taro Rolls with Coconut Filling

Got a sweet tooth craving something unique? These Sweet Taro Rolls with Coconut Filling combine earthy taro with sweet coconut for a delightful treat.

Ingredients

• 2 cups mashed taro (steamed and peeled)
• 1/2 cup sugar (adjust to taste)
• 1/4 cup coconut milk (full-fat for richness)
• 1 cup shredded coconut (unsweetened preferred)
• 1/4 cup condensed milk (for binding)
• 1 tbsp butter (melted, or any neutral oil)
• 1/2 tsp salt (enhances sweetness)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix mashed taro, sugar, coconut milk, and salt until smooth. Tip: Ensure no lumps for a uniform texture.
3. In another bowl, combine shredded coconut and condensed milk to make the filling. Tip: The mixture should hold together when pressed.
4. Take a small portion of taro mixture, flatten, add a teaspoon of coconut filling, and seal into a roll. Tip: Wet hands slightly to prevent sticking.
5. Place rolls on the baking sheet, brush with melted butter for a golden finish.
6. Bake for 20-25 minutes until slightly golden. Cool before serving.

The rolls are soft with a chewy texture, offering a sweet coconut surprise inside. Serve warm with a drizzle of extra coconut milk for an indulgent twist.

Savory Taro and Pork Rolls

Perfect for a hearty meal, these Savory Taro and Pork Rolls combine earthy flavors with rich pork in a bite-sized package.

Ingredients

• 1 lb pork loin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 cups taro root, peeled and julienned (soak in water to prevent browning)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

1. In a bowl, mix soy sauce, oyster sauce, sugar, and black pepper. Add pork slices, ensuring each piece is coated. Marinate for 15 minutes.
2. Heat oil in a pan over medium-high heat. Add marinated pork, searing each side for 2 minutes until lightly browned. Remove and set aside.
3. In the same pan, add taro strips. Stir-fry for 3 minutes until slightly softened.
4. Return pork to the pan with taro. Pour in chicken broth, bringing to a simmer. Cover and cook on low heat for 10 minutes.
5. Stir in cornstarch mixture, cooking for another 2 minutes until the sauce thickens. Tip: Adjust thickness by adding more cornstarch mix if needed.
6. Remove from heat. Let stand for 5 minutes before serving to allow flavors to meld.

Makes about 4 servings. The taro adds a creamy texture against the savory pork, perfect over steamed rice or wrapped in lettuce leaves for a fresh crunch.

Taro and Red Bean Paste Rolls

Craving a sweet yet earthy treat? These Taro and Red Bean Paste Rolls combine creamy taro and sweet red bean for a delightful dessert.

Ingredients

• 1 cup mashed taro (steamed and peeled)
• 1/2 cup red bean paste (store-bought or homemade)
• 1/4 cup sugar (adjust to taste)
• 1 tbsp butter (melted)
• 1/2 cup all-purpose flour (for dusting)

Instructions

1. Mix mashed taro, sugar, and melted butter in a bowl until smooth.
2. Dust a clean surface with flour. Roll the taro mixture into a 1/4-inch thick rectangle.
3. Spread red bean paste evenly over the taro layer, leaving a 1-inch border.
4. Roll the taro sheet tightly from one end to the other, sealing the edge with a bit of water.
5. Cut the roll into 1-inch pieces with a sharp knife. Wipe the knife between cuts for clean edges.
6. Arrange rolls on a parchment-lined tray. Chill for 30 minutes to set.

Heavenly soft with a hint of sweetness, these rolls are perfect with a drizzle of honey or a sprinkle of sesame seeds for extra crunch.

Crispy Fried Taro Rolls

Kickstart your snack game with these Crispy Fried Taro Rolls, a perfect blend of crunchy exterior and soft, flavorful interior.

Ingredients

• 2 cups taro, peeled and grated (pack tightly for measurement)
• 1/2 cup all-purpose flour (for binding)
• 1/4 cup cornstarch (extra crispiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp white pepper (for a mild kick)
• 1 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, mix grated taro, all-purpose flour, cornstarch, salt, and white pepper until well combined.
2. Heat vegetable oil in a deep fryer or large pan to 350°F over medium heat.
3. Shape the taro mixture into small rolls, about 2 inches long and 1 inch in diameter.
4. Fry the rolls in batches to avoid overcrowding, turning occasionally, until golden brown and crispy, about 3-4 minutes.
5. Use a slotted spoon to transfer the rolls to a paper towel-lined plate to drain excess oil.

Perfectly crispy on the outside with a soft, savory inside, these taro rolls are a delight. Serve them with a sweet chili sauce for an extra flavor boost or enjoy them as is for a simple, satisfying snack.

Steamed Taro Rolls with Sesame

Always a delight, these Steamed Taro Rolls with Sesame blend sweet and nutty flavors in a soft, chewy texture that’s irresistible.

Ingredients

• 2 cups taro, peeled and grated (pack tightly for accurate measure)
• 1/4 cup sesame seeds, toasted (for deeper flavor)
• 1/2 cup sugar (adjust to sweetness preference)
• 1 tbsp coconut oil (or any neutral oil)
• 1/2 cup water (for steaming)

Instructions

1. In a bowl, mix grated taro, sugar, and coconut oil until well combined.
2. Divide the mixture into 8 equal portions. Roll each into a cylinder shape.
3. Spread toasted sesame seeds on a plate. Roll each taro cylinder in sesame seeds to coat evenly.
4. Prepare a steamer by bringing 1/2 cup water to a boil over medium-high heat.
5. Place taro rolls in the steamer, ensuring they’re not touching. Steam for 15 minutes on medium heat.
6. Check for doneness by inserting a toothpick; it should come out clean.
7. Remove rolls from steamer. Let cool for 5 minutes before serving.

Perfectly soft with a slight crunch from sesame, these rolls are a treat. Serve warm with a drizzle of honey for extra sweetness.

Taro and Mung Bean Rolls

Savor the unique combination of taro and mung bean in these delightful rolls, perfect for a sweet treat or a light dessert. The creamy texture of taro paired with the earthy sweetness of mung bean creates a harmonious balance that’s both satisfying and refreshing.

Ingredients

– 1 cup mashed taro (steamed until soft)
– 1/2 cup cooked mung beans (sweetened, adjust to taste)
– 1/4 cup sugar (or substitute with honey)
– 1 tbsp coconut oil (or any neutral oil)
– 1/2 cup rice flour (for dusting, prevents sticking)

Instructions

1. Steam taro until soft, about 20 minutes, then mash smoothly.
2. Mix mashed taro with sugar and coconut oil until well combined.
3. Spread the taro mixture thinly on a piece of plastic wrap dusted with rice flour.
4. Evenly spread the sweetened mung beans over the taro layer.
5. Carefully roll the mixture into a log using the plastic wrap to help shape it.
6. Chill the roll in the refrigerator for at least 1 hour to set.
7. Slice the chilled roll into 1-inch pieces before serving.

Vibrant in color and rich in flavor, these rolls offer a chewy yet soft texture that melts in your mouth. Serve them chilled with a drizzle of honey or alongside a cup of hot tea for an exquisite contrast.

Glutinous Rice and Taro Rolls

Satisfy your sweet tooth with these Glutinous Rice and Taro Rolls, a delightful treat that combines chewy texture with a subtly sweet filling. Perfect for a snack or dessert, these rolls are surprisingly simple to make at home.

Ingredients

– 2 cups glutinous rice flour (also known as sweet rice flour)
– 1 cup water (adjust as needed for dough consistency)
– 1 cup mashed taro (steamed and mashed until smooth)
– 1/4 cup sugar (adjust to taste)
– 1 tbsp coconut oil (or any neutral oil, for greasing)

Instructions

1. In a large bowl, mix 2 cups glutinous rice flour with 1 cup water until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust water as needed.
2. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc.
3. Place 1 tbsp of mashed taro and a sprinkle of sugar in the center of each disc. Fold the edges over the filling and seal tightly.
4. Heat a steamer over medium heat. Grease the steamer basket with 1 tbsp coconut oil to prevent sticking.
5. Arrange the rolls in the steamer, leaving space between each. Steam for 15 minutes, or until the rolls become translucent. Tip: Avoid overcrowding to ensure even cooking.
6. Remove from heat and let cool slightly before serving. Tip: For extra flavor, drizzle with a little coconut milk or sprinkle with toasted sesame seeds.
Kick back and enjoy the unique combination of textures and flavors in these rolls. The chewy exterior pairs beautifully with the creamy, sweet taro filling. Serve warm for the best experience, or try them chilled for a refreshing twist.

Taro Rolls with Peanut Filling

Haven’t tried taro in a sweet treat yet? These Taro Rolls with Peanut Filling are a game-changer, combining the earthy sweetness of taro with the rich crunch of peanuts.

Ingredients

– 2 cups mashed taro (steamed and peeled)
– 1/2 cup granulated sugar (adjust to sweetness preference)
– 1/4 cup coconut milk (for creaminess)
– 1 cup all-purpose flour (plus extra for dusting)
– 1/2 cup smooth peanut butter (or crunchy for texture)
– 1/4 cup powdered sugar (for filling sweetness)
– 1 tbsp vegetable oil (or any neutral oil)
– 1/4 tsp salt (enhances flavors)

Instructions

1. In a large bowl, combine mashed taro, granulated sugar, coconut milk, and salt. Mix until smooth.
2. Gradually add flour to the taro mixture, kneading until a soft dough forms. Tip: Dough should not stick to hands; add more flour if needed.
3. Divide dough into 12 equal pieces. Roll each into a ball, then flatten into a disc.
4. In a small bowl, mix peanut butter and powdered sugar for the filling.
5. Place 1 tsp of peanut filling in the center of each taro disc. Seal edges tightly to enclose filling.
6. Heat oil in a non-stick pan over medium heat (350°F). Fry rolls in batches until golden brown, about 3 minutes per side. Tip: Do not overcrowd the pan for even cooking.
7. Drain on paper towels to remove excess oil. Serve warm.

Aromatic and slightly sweet, these rolls offer a delightful contrast between the soft taro exterior and the creamy peanut center. Try drizzling with honey or serving with a scoop of vanilla ice cream for an extra treat.

Baked Taro Rolls with Cheese

Easy to make and irresistibly cheesy, these baked taro rolls are a perfect blend of sweet and savory. Ideal for a quick snack or a side dish, they’re sure to impress with minimal effort.

Ingredients

• 2 cups mashed taro (peeled and boiled until soft)
• 1 cup shredded mozzarella cheese (or any meltable cheese)
• 1/2 cup breadcrumbs (for extra crunch, use panko)
• 1 egg (beaten, for binding)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix mashed taro, salt, and pepper until well combined.
3. Take a small portion of the taro mixture, flatten it, and place a teaspoon of cheese in the center. Roll into a ball, ensuring the cheese is fully enclosed.
4. Dip each roll into the beaten egg, then coat evenly with breadcrumbs.
5. Place rolls on the prepared baking sheet. Drizzle lightly with olive oil.
6. Bake for 20-25 minutes, or until golden brown and crispy on the outside.
7. Let cool for 5 minutes before serving to allow the cheese to set slightly.

Rich in flavor with a crispy exterior and a soft, cheesy center, these taro rolls are a delight. Serve them with a side of sweet chili sauce for an extra kick or enjoy them as is for a comforting treat.

Taro and Custard Cream Rolls

A delightful twist on traditional cream rolls, these Taro and Custard Cream Rolls combine the earthy sweetness of taro with the smooth richness of custard for a unique dessert experience. Perfect for those who love to experiment with flavors in their baking.

Ingredients

• 1 cup taro, peeled and diced (steam until soft)
• 1/2 cup custard powder
• 1/4 cup sugar (adjust to taste)
• 2 cups milk (whole milk recommended for creaminess)
• 1 tbsp butter (unsalted, for richness)
• 1 package puff pastry sheets (thawed if frozen)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Steam taro pieces for 15 minutes or until fork-tender. Mash until smooth.
3. In a saucepan, whisk custard powder and sugar. Gradually add milk, stirring to avoid lumps.
4. Cook custard mixture over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter.
5. Roll out puff pastry on a floured surface. Cut into rectangles.
6. Spread a layer of mashed taro on each pastry rectangle, followed by a layer of custard.
7. Roll up pastry tightly from one end. Seal edges with a bit of egg wash.
8. Place rolls seam-side down on the baking sheet. Brush tops with egg wash.
9. Bake for 20-25 minutes or until golden brown and puffed.

Enjoy these rolls warm for the best texture, where the flaky pastry contrasts beautifully with the creamy fillings. For an extra touch, drizzle with honey or sprinkle with powdered sugar before serving.

Spicy Taro Rolls with Minced Meat

Whip up a batch of these Spicy Taro Rolls with Minced Meat for a flavorful twist on a classic. Perfect for a hearty snack or a side dish that packs a punch.

Ingredients

• 2 cups taro, peeled and grated (squeeze out excess moisture)
• 1/2 lb ground pork (or any minced meat of choice)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp chili paste (or more for extra heat)
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup green onions, finely chopped
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup water

Instructions

1. In a bowl, mix grated taro, ground pork, soy sauce, chili paste, sugar, and salt until well combined.
2. Heat oil in a non-stick pan over medium heat (350°F).
3. Form the taro mixture into small rolls, about 2 inches in length.
4. Place rolls in the pan, ensuring they don’t touch. Cook for 5 minutes until golden brown.
5. Flip rolls carefully. Cook another 5 minutes until evenly browned.
6. Add water to the pan. Cover and simmer for 10 minutes on low heat (250°F).
7. Uncover. Sprinkle green onions over the rolls. Cook for 2 more minutes to evaporate excess water.

Serve these rolls hot for a crispy exterior with a soft, spicy interior. They pair wonderfully with a side of steamed rice or a fresh salad for contrast.

Conclusion

Unquestionably, these 11 taro roll recipes offer a delightful twist to your baking adventures, blending unique flavors with comforting familiarity. We hope this roundup inspires you to whisk, roll, and bake your way through these delicious creations. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to spread the taro love. Happy baking!