I love taro, and when I was invited to a Chinese New Year Potluck, I jumped at the chance to try this out.
Taro Chiffon cake, dyed extra purple and topped with Taro frosting swirls.
I couldn't find any Taro icing recipes so here is the one I made up on the fly, and it turned out pretty well. It's not to sweet and still maintains the potato-ish flavour.
1 1/2 cup Taro (cubed)
2 cups icing sugar
1/4 tsp vanilla
1 tbsp butter
1-2 tbsp milk or cream
Boil the taro until soft enough to mash. Drain and beat with butter, milk and vanilla until firm but smooth. Slowly add icing sugar until desired sweetness. If it becomes to stiff add milk until it loosens.
Taro Chiffon Cake