Wednesday, June 27, 2012

Spiced Taro Root Wontons with Salted Coconut Cream

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These deep-fried lovelies are packed with rich and creamy taro root and mixed with a vibrant five-spice powder, a combination that I've used before and love. To make these more dessert like, I've added in a generous amount of raw agave, some shredded coconut and topped with large crystal and powdered sugars. Served with a side of lightly salted coconut cream, this is a decadent and perfectly balanced dessert.

for the filling
1/2 cup taro root, cubed
1/4 tsp five-spice powder
2 TB raw agave syrup
2 TB unsweetened shredded coconut
vegan wonton wrappers

for the topping
1 TB large crystal sugar
1/2 tsp cinnamon

for the cream
1/2 cup coconut cream
1/8 tsp salt

Place some water in a small saucepan and bring to a boil. Place the cubed taro root in the water and boil, uncovered, for about 10 minutes. Drain and place into a small bowl, and mash the taro with a strong fork. Add in the spice, agave and coconut and combine well. Set aside and allow to slightly cool.

Assemble your wontons.

Place plenty of oil into a small saucepan and heat over medium-high heat. After about 7 minutes, insert a wooden spoon into the oil so it touches the bottom of the pan. If bubbles form around the spoon immediately, you are ready to fry.

Working in batches, place one to two wontons into the pan at a time and fry until golden brown, no more than two minutes. Flip them over halfway through the fry time to ensure all parts get crisped.

Remove them from the oil with tongs and place on paper towels. Sprinkle immediately with the large crystal salt and cinnamon mixture, while the oil is still wet.

Serve immediately with the salted coconut cream on the side.


  1. These look amazing! I would love to make these. Thank you for sharing.

  2. yum yum yum -- what an interesting flavor combo!

  3. You are so amazeballs. If I could eat at anyone's house, I would pick your house!


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