1 small purple potato (roughly 1 cup worth)
1 medium chunk of taro (roughly 2 cups worth)
4 tbsp cane sugar
3 tbsp coconut oil
2 pinches of salt
1. Bring a pot of water to boil
2. Peel the taro and sweet potato
3. Chop the taro and potato into smaller cubes to help them steam faster
4. Place the taro on one half of the steaming basket, and the purple potato on the other half separated with parchment paper
5. Steam the potatoes and taro for 20-25min or until completely soft
6. Place the purple potato into a mixing bowl and drain out the liquid
7. Add a pinch of salt, 2 tbsp cane sugar, 1 tbsp coconut oil, and mash/mix well
8. In a separate mixing bowl, add in the taro
9. Add 2 tbsp coconut oil, 2 tbsp cane sugar, a pinch of salt, and mash/mix well
10. Line your ramekins with cling film or parchment paper
11. Add about 1 tbsp of taro and press to form the base
12. Use your hands to add more taro to form a wall around the inside of the ramekin
13. Add about 1 tbsp purple potato and flatten out with your thumb
14. Carefully collapse the taro wall into the purple potato
15. Add slightly more taro on top if needed and flatten firmly, but not too aggressively
16. Cover and place in the fridge for at least 6 hours or overnight
17. Carefully remove from mold and enjoy with your favourite hot tea or simply for dessert!
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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.
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