Authentic Body. Unmistakably Taro.
Cooking fresh taro is a labor of love—peeling it can irritate your skin, and steaming it to the right softness takes forever. We’ve done the heavy lifting so you can skip straight to the best part.
Our Taro Mash isn’t a watery puree. It is slow-cooked to a dense, hearty consistency that truly coats the palate. Enhanced with just a touch of sweetness to amplify its natural floral aroma, it offers a substantial mouthfeel that feels like real food, not a processed gel.
How to Enjoy
DIY Taro Milk
Spoon into a glass, pour over hot or cold milk, and stir. The thick texture creates a rich, creamy drink.
Dessert Filling
Substantial enough to hold its shape as a filling for buns, pastries, or spread thickly on waffles.
Orh Nee Hack
Warm it up and top with gingko nuts or coconut milk for a quick version of the Teochew classic.
