Iced Coffee Taro Dessert Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Cornflour | 2 Teaspoon | |
| Salt | 1 Pinch | |
| Instant coffee | 2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg | 1 , separated | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Taro | 4 Tablespoon, mashed | |
| 1 tablespoon Kahlua liqueur | ||
| Whipped cream | ||
| Toasted almonds | ||
Directions
Mix together sugar, cornflour, salt and coffee and slowly stir in milk.
Put in a double boiler and stir over boiling water until thickened.
Beat egg yolk and add a little hot mixture to it.
Then combine with mixture in pot and cook a few minutes.
Cool.
Put water, taro, and lemon juice in a blender.
Blend till very smooth.
Combine with milk mixture and stir in Kahlua.
Put into freezer tray and freeze till firm.
Remove and beat till smooth.
Return to tray or freeze in a mould.
Serve with whipped cream and garnish with crisp toasted almonds.
Put in a double boiler and stir over boiling water until thickened.
Beat egg yolk and add a little hot mixture to it.
Then combine with mixture in pot and cook a few minutes.
Cool.
Put water, taro, and lemon juice in a blender.
Blend till very smooth.
Combine with milk mixture and stir in Kahlua.
Put into freezer tray and freeze till firm.
Remove and beat till smooth.
Return to tray or freeze in a mould.
Serve with whipped cream and garnish with crisp toasted almonds.
Chef
