Taro and Sweet Potato Dumplings with Coconut Milk
Chewy dumplings filled with roasted taro and sweet potato, simmered in creamy coconut milk broth. This taiwanese-inspired desserts ready in about 45 minutes layers (150g), peeled and diced taro, (150g), peeled and diced sweet potato, glutinous rice flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (150g), peeled and diced taro
- 1 cup (150g), peeled and diced sweet potato
- 1/2 cup glutinous rice flour
- 1/4 cup tapioca flour
- 1/4 cup warm water
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup shredded coconut
Instructions
- Step 1: Bring 2 cups water to a boil in a pot. Add 1 cup diced taro and 1 cup diced sweet potato, cook for 8 minutes until tender.
- Step 2: In a bowl, mix 1/2 cup glutinous rice flour, 1/4 cup tapioca flour, and 1/4 cup warm water to form a soft dough. Knead until smooth.
- Step 3: Divide dough into 8 portions. Roll each into a ball, flatten into a disc, and place 2 tbsp cooked taro-sweet potato mixture in the center.
- Step 4: Fold dough over filling, sealing edges. Place dumplings in a steamer lined with parchment.
- Step 5: In a pot, combine 1/2 cup coconut milk, 1/4 cup sugar, and 1/2 tsp salt. Simmer over medium-low heat.
- Step 6: Steam dumplings for 10 minutes, then add to simmering coconut broth. Cook for 5 minutes until dumplings are translucent.
Frequently asked questions
How long does Taro and Sweet Potato Dumplings with Coconut Milk take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Taro and Sweet Potato Dumplings with Coconut Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Taro and Sweet Potato Dumplings with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Taro and Sweet Potato Dumplings with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Taro and Sweet Potato Dumplings with Coconut Milk?
Taiwanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a cozy dessert night, and the coconut milk was a lovely touch.
- ★★★★★
Absolutely loved the combination of taro and sweet potato! My family devoured them.
- ★★★★☆
Cooked longer than the recipe said, but the texture was perfect.
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