Taro Pie and Taro Mantou

Much like the corn pie I made last week, this taro pie got its inspiration from the McDonald’s menu in Thailand, cleverly called McThai. For our family’s Thanksgiving meal, I made a 9″ taro pie as well as mini corn pies. The corn pies looked like mini dan ta with corn filling, and this second batch turned out just as nicely as last week’s pie. My recipe for the taro pie, on the other hand, needs to be tweaked some. The taro filling tasted great on its own, but it became too stiff after baking in the pie crust for the full time. I was happy with its taste, but I would have been happier if the filling had a creamier consistency.

After Thanksgiving, not only did I have lots of leftovers, I had tons of leftover pie filling! And what to do with all the leftover filling? Well, I snuck my leftover pear pie filling into the cranberry sauce, and I used the taro pie filling to make these taro mantou for the day after Thanksgiving.

My father-in-law taught me how to make these during Christmas last year, so I wanted to keep the tradition of having homemade mantou during the holidays. Thanksgiving leftover-filled mantou may not work for everyone, as I’m not sure about eating a green bean casserole mantou or an oyster stuffing mantou. But with these taro mantou, I certainly lucked out.

Taro Pie
1. To make taro pie, substitute corn filling with taro filling in previous corn pie recipe.

Taro Mantou
1. To make taro mantou, substitute red bean filling with taro filling in previous mantou recipe.

Taro Filling
Ingredients:
1 medium taro root (about 1-2 lbs.), cubed
2 cups half and half
1 cup sugar
pinch of salt

Directions:
1. In a medium saucepan over medium heat, bring half and half to a boil.
2. Add sugar and salt to saucepan, stirring until sugar is dissolved.
3. Add cubed taro to sugar/milk mixture and cook until taro is thoroughly cooked and falls apart when pierced with a fork, about 15-20 minutes.
4. Using a food processor or blender, puree cooked taro and sugar/milk until it becomes a smooth puree. If puree becomes too thick, add small amounts of hot milk and keep blending until reached desired consistency. My desired consistency for taro puree is Nutella-like.

Happy Thanksgiving!

Happy Thanksgiving! I’m very thankful that I’m enjoying the holiday with friends and family, and I hope you all are counting your blessings over what should be the feast of the year!

Here’s a snapshot of our mixed Chinese/traditional meal at our cousin’s house:

On the menu were mini versions of my corn pie, taro pie, Peking Duck-style wraps (idea borrowed from my sister-in-law’s family), my sis-in-law‘s delicious meatloaf, Texas-style creamed corn, mashed potatoes, cashew stuffing, cranberry-pear sauce, giblet gravy, hot and sour soup, daikon and fish ball soup, and last but not least, the turkey. A special thanks goes to Eddie from the Long Island City Costco’s meat department for the turkey. I had a little bit of drama with getting the turkey this week, but Eddie was great in “finding” one for me yesterday afternoon.

I hope everyone has a wonderful Thanksgiving, and I can’t wait to hear what y’all ate or made! (And more importantly, what are you going to do with leftovers?)