Boiled Taro

This is a traditional food to be eaten during mid-autumn festival (中秋节）. Usually goes together with 毛豆/shelled edaname.

Ingredients

• Small round taro - need to inspect to make sure there are no rotting/black/soft spots on the taro. There will often be taro with bad spots on them, so need to carefully inspect. Do not purchase taro with mold on it.
• Powdered sugar

Instructions

1. Soak in water. DO NOT SCRUB WITH YOUR HANDS, the skin of the taro will make your hands very itchy.
2. Boil a large pot of water.
3. Put small taro in pot and cover with lid. Boil with the skin on until a chopstick can easily poke through an entire taro.
4. Drain water in a collander - the skin will no longer be irritating.
5. Serve with a plate of powdered sugar on the side. Peel the skin off as you eat. As you peel, dip in the powdered sugar.
6. Often, serve with boiled edaname on the side. For the edaname, cut off the two ends and boil with a bit of salt (optional).

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