Mini Taro Nest

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Taro nest is a classic Chinese banquet dish which is a favourite of many. Mashed taro is formed into nests, deep fried to crispy and used as the base for chicken or vegetable fillings. Opt for palm based shortening that is trans-fat free. We use fresh crab meat and chilli sauce as topping in this classic rendition.

This recipe makes 10 mini sized taro nests.


150 gram cooked taro, mashed
75 gram wheat starch
75 gram water, boiling
75 gram trans-fat free shortening
2 gram good quality five-spice powder
2 gram salt
1 gram Ajinomoto
Crab Meat


1. Fit a K-Paddle to a KENWOOD Chef Sense. Add in wheat starch with boiling water.

2. Keep mixing until combined, add in mashed taro and then shortening.

3. Once the mixture has combined into a dough. Transfer into in a non-stick saucepan and stir over low heat until slightly hardened.

4. Keep aside to cool before moulding.

5. Weigh the dough to 30 gram portions, shape portions into bowls and place in freezer overnight.

6. Deep fry the taro bowls in their frozen states until golden brown.

7. To assemble, spoon crab meat into the crispy taro bowls and top with chili sauce. Enjoy!


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