Taro Infused with Lemon Grass and Ginger

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  • Total: 1 hr 25 min
  • Prep: 15 min
  • Cook: 1 hr 10 min
  • Yield: 10 servings
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3 pounds taro, peeled and cubed

2 cups milk

1 cup macadamia nuts, toasted and smashed

1 stalk lemon grass, split

2-inch piece ginger root

2-inch piece galangal root

Salt and pepper, to taste


  1. Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper.