Mashed Taro with Coconut Milk
Keladi Tumbuk Santan
Boiled taro mashed with coconut milk and a little sugar. A filling traditional food from the Papuan lowlands.
- Time
- 1 hr
- Serves
- 6 people
- Origin
- Papua
- Type
- Cakes & Snacks
Ingredients
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How to Make
Boil the taro with the pandan leaves until tender and drain.
Mash the taro while still hot until smooth.
Bring the coconut milk, sugar and salt to a boil.
Mix the coconut milk into the taro and stir until soft.
Serve topped with grated coconut.
Kitchen tip
For a savoury version, leave out the sugar and serve instead of rice with fish soup.
Questions
Where does Mashed Taro with Coconut Milk come from?
Keladi Tumbuk Santan is a traditional dish from Papua (capital: Jayapura), in the Papua region of Indonesia.
How long does Mashed Taro with Coconut Milk take to make?
It takes about 1 hr in total to make 6 servings, including preparation.
What is the secret to a good Mashed Taro with Coconut Milk?
For a savoury version, leave out the sugar and serve instead of rice with fish soup.