Taro (Generic, Boiling Water)

Taro, Pressure Cooker

Prep Time: 30 min  

Cooking Time: 1.5 hours

Ingredients:

• (2 -3 lb) taro root
• 1 teaspoon salt
• water
• 1(8 ounce) can unsweetened coconut milk

Taro

1. Handle taro with kitchen towel or gloves. Try to avoid direct skin contact until cooked. (Raw taro, without skin, has calcium oxide which causes intense itchy/irritable skin response until thoroughly cooked.) Rinse and pat dry with a kitchen towel. 
2. Scrub/scrape the outside of the taro, much like a potato, until only the white root is exposed. 
3. Cut in 2”-3” cubes, or 1” filets (whole circles).
4. Place in a pot with enough water to cover the taro.
5. Cover and boil for about 1 1/2 hours, or until tender. Stab taro with a knife, when the taro slides off the knife the taro is done. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
6. Drain water.
7. Place the coconut milk and the taro cubes into a saucepan and heat thoroughly, until coconut milk barely begins to thicken. 
8. There should be enough milk to just cover the taro.
9. Taste during cooking to see if taro needs more salt.