Satoimo (Taro Root) Ice Cream! With Variations
Satoimo (Taro Root) Ice Cream! With Variations

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, satoimo (taro root) ice cream! with variations. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Satoimo (Taro Root) Ice Cream! With Variations is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Satoimo (Taro Root) Ice Cream! With Variations is something which I have loved my entire life. They are fine and they look fantastic.

It needs a little processing before you eat it, but if you use a microwave it will become creamy in no time. Compared to the work involved in beating eggs or cream, or the need to mix up regular ice cream when it's being frozen, I think. Great recipe for Satoimo (Taro Root) Ice Cream!

To begin with this recipe, we must first prepare a few ingredients. You can cook satoimo (taro root) ice cream! with variations using 6 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Satoimo (Taro Root) Ice Cream! With Variations:
  1. Take Base:
  2. Get 250 grams unpeeled, 200 grams peeled Satoimo (taro)
  3. Prepare 200 ml Milk or homegenized soy milk
  4. Make ready 70 to 100 grams Sugar
  5. Take 1 pinch Salt
  6. Take 1 Vanilla extract

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ ˈ t ɑː r oʊ, ˈ t æ r oʊ /), or kalo (see §Names and etymology for an extensive list). It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles.. It needs a little processing before you eat it, but if you use a microwave it will become creamy in no time. Compared to the work involved in beating eggs or cream, or the need to mix up regular ice cream when it's being frozen, I think.

Steps to make Satoimo (Taro Root) Ice Cream! With Variations:
  1. Wash the unpeeled satoimo well. Wrap in plastic and microwave. When a bamboo skewer goes through easily, remove the peel with your hands. 250 g of satoimo unpeeled is about 200 g peeled.
  2. Put the satoimo, milk, sugar, salt and vanilla essence in a food processor, and process until smooth. Do this while the satoimo is still warm. It should have a thick consistency that won't drop from a spoon at this point.
  3. Transfer to a container and freeze. It will freeze in 2 to 4 hours.
  4. If you have the energy, pierce it several times with a fork just before it freezes solid to open many holes. This is to defrost it easier when it's time to eat it.
  5. When you want to eat this, defrost using the microwave's defrost function to soften it (or leave it out at room temperature)and mix well until it's your desired consistency.
  6. Cheese flavor: This is the version in the top photo. Add 100 g of cream cheese, 1 teaspoon rum, and 1/2 to 1 tablespoon of lemon juice to the base.
  7. Black sesame flavor: Add 1 tablespoon of black sesame seeds and 1 tablespoon of ground black sesame seeds to the base.
  8. Chocolate flavor: Add 40 g of bar chocolate and 1 tablespoon of cocoa powder. Warm up the milk in the base beforehand. Break up the chocolate bar and add to the food processor.
  10. Coffee and banana flavor: For coffee flavor, add 1 tablespoon of instant coffee to the base (it will be quite strong). For banana, add 100 g of banana and 1 tablespoon of banana liqueur to the base.
  11. Matcha and condensed milk flavor: To add matcha tea flavor, add 1 1/2 tablespoons to the base. For condensed milk flavor, use 3 tablespoons of sugar in the base and add 3 to 4 tablespoons of condensed milk.
  13. Zunda flavor: Add 50 g of shelled edamame (100 g before shelling).
  14. Raspberry flavor: Add 50 g of raspberries to the base. I made the sauce by processing raspberries and condensed milk together.

Satoimo (Sa-toy-imo) is the Japanese name for the variety of taro root that grows wild and is also cultivated in Japan and in other parts of Southeast Asia. The name means "potato of the homeland." Botanically, this variety is classified as Colocasia esculenta var. antiquorum having smaller corms, or tubers than the more common taro. The Best Taro Root Recipes on Yummly Satoimo (taro Root) Cooked In Miso With Tofu, Creamy Avocado Dip With Tomato Salsa, Queso Fresco, And Homemade Taro Chips, Chicken And Taro Root Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess. Japanese people in general, unlike most peoples of the western hemisphere, love foods with slimy textures.

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