2. For the taro filling: Combine filling ingredients, except pili nuts, in a medium sauce pan. Heat over moderate setting and stir until the mixture is very thick for about 20 to 35 minutes. Let cool.

Make no mistake, ube and taro are not the same. Ube and taro are root vegetables that are commonly used in Filipino cuisine, and each needs to be cooked before they are safe to consume. Ube is a ...

This vegan dish is something that I thought of one night, as I was dropping off to sleep. I liked the idea so much that I got out of bed to write it down, because I knew I would have forgotten it ...

This recipe for Onam creates a healthier nibble that is quite addictive, infusing them with a subtle richness and a hint of tropical aroma from coconut oil Ingredients 5 Taro roots 500 ml Coconut ...

It is traditionally eaten during the moon festival in South Korea Ingredients 300 gms taro root 150 gms white radish 10 sheets of dried kelp (optional) 150 gms beef brisket 1 to 2 green onion ...