8 to 10 oz. taro, Chinese variety
Spices
2 tsp. sugar
1 tsp. cornstarch
1 tsp. flour
Bread or cracker crumbs to coat

PREPARATION OF TARO BALLS:

Peel taro, cut into 1/2 inch slices and steam for 30 minutes or until cooked. Mash taro and mix in sugar. Cool to room temperature. Mix in cornstarch and flour and knead thoroughly. Form into 1 inch balls. Coat with bread or cracker crumbs. Deep-fry over low heat until golden.

PREPARATION OF TARO BASKET:

The amount of taro needed depends on the size and number of baskets desired. Shred peeled, raw taro into match-stick sized slivers. Arrange slivers to a 1/8 inch thickness, on bottom and sides of a sieve or bird's nest fryer that has been coated with a food release spray. Press a nesting cover (spray first with food release) into first layer of taro to see where more taro is needed. Add taro slivers as needed. Deep-fry until crisp, holding the top and bottom of the bird's nest fryer firmly.

COMMENTARY: Every so often, we are blessed with an abundance of Chinese taro which calls for ingenuity to utilize. These recipes can certainly use up lots of taro. They are both easy to do although the taro balls can be a bit messy to make. Sometimes, Japanese taro can be substituted for the baskets, but the slivers must be thoroughly rinsed several times to remove the starch, then a little flour and salt to taste is mixed in before deep-frying. The taro balls are served as a dessert and the baskets are used as an edible container for other dishes.