Taro Waffles Recipe: Crisp Edges, Soft Taro Centers

Taro waffles are a tender, lightly sweet breakfast made with cooked taro folded into a coconut-milk batter and cooked until the outside is crisp. Taro is a starchy corm used in many cuisines; waffles made with it are a modern variation, not a single traditional regional dish, and this version keeps its natural pale color and earthy flavor.

Ingredients

14 oz (400 g) peeled taro, which should yield about 1 1/4 cups (300 g) cooked and mashed
1 3/4 cups (220 g) all-purpose flour
1/3 cup (67 g) granulated sugar
2 tsp (8 g) baking powder
1/4 tsp (1 g) baking soda
1/2 tsp (3 g) fine salt
2 large eggs (about 100 g without shells), at room temperature if convenient
1 cup (240 ml) canned or carton coconut milk, well stirred
5 tbsp (70 g) unsalted butter, melted and cooled slightly
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) neutral oil or nonstick spray, as needed for the waffle iron

Instructions

Cook the taro. Cut the peeled taro into roughly 1-inch (2.5 cm) pieces so they cook evenly. Put the pieces in a saucepan and cover with cool water. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until a fork slides through the thickest pieces easily. Drain well, spread the pieces on a plate, and let them cool for 10 minutes. Mash until smooth, then measure 1 1/4 cups (300 g). If the mash seems watery, let it drain in a fine-mesh strainer for a few minutes. Do not use raw taro in the batter; it needs to be cooked before eating.
Heat the waffle iron and prepare the dry ingredients. Preheat your waffle iron according to its instructions. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until the leavening is evenly distributed. This helps prevent pockets of baking powder or salt in the finished waffles.
Mix the wet ingredients. In a second bowl, whisk the eggs, coconut milk, melted butter, and vanilla. Whisk in the mashed taro until the mixture is mostly smooth. A few tiny soft flecks are fine, but break up any large lumps so the batter can spread evenly across the waffle plates.
Make the batter. Pour the wet mixture into the dry ingredients. Fold just until no large dry patches remain; a few small lumps are preferable to overmixing, which can make waffles tough. Leave the batter to rest for 10 minutes while the iron finishes heating. It will be thick, but it should still drop from a spoon. If it is unusually stiff, stir in coconut milk 1 tablespoon (15 ml) at a time.
Cook the waffles. Lightly oil the hot waffle iron if its surface needs it. Add enough batter to cover the center of the grid without filling it to the edges; the amount varies by iron, so start with a little less than you think you need. Close the lid and cook until the steam has mostly subsided and the waffle is golden and releases without tearing, usually about 4 minutes per waffle. Cook in batches, lightly greasing between batches only if needed. For egg safety, check the thickest center of a waffle with a food thermometer; it should reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. Keep finished waffles on a rack in a low oven if you want to serve the whole batch warm, rather than stacking them and trapping steam.

Tips

Start with properly cooked taro. Taro can irritate the mouth and throat when raw or undercooked, so simmer it until fully tender before mashing. If you are sensitive to raw taro while peeling, wear kitchen gloves and wash your hands and tools afterward. Frozen peeled taro can also work; cook it from frozen according to the package directions, then drain it especially well.
Control the moisture. The amount of water in cooked taro varies. A loose, wet mash can make waffles gummy, while a very dry mash can make the batter hard to spread. Drain the cooked pieces thoroughly and use the measured 300 g of mash. Add extra coconut milk only if the mixed batter is too stiff.
Let the iron do its job. A fully heated waffle iron helps create a crisp crust and makes the waffles easier to release. Avoid opening it early to check; if the waffle sticks or splits, it usually needs more time. Follow your appliance’s indicator as a guide, but use the waffle’s color and release as additional cues.
For a dairy-free batch, use refined coconut oil or a neutral plant-based butter in place of the butter. The flavor will be a little less buttery, but the batter will still cook well. Coconut milk is already dairy-free; shake or stir it thoroughly before measuring because it can separate.

Serving Suggestions

Serve the waffles as soon as they are cooked, when the edges are crisp and the middle is soft. A small pat of butter and warm maple syrup are easy choices, while toasted coconut flakes add crunch and reinforce the coconut in the batter. Fresh berries, sliced banana, or diced mango bring a bright, juicy contrast to the earthy sweetness of taro. Add fruit just before serving so it does not soften the waffle surface.

For a more substantial breakfast, pair one or two waffles with yogurt and fruit, or offer scrambled eggs on the side. For a dessert-style plate, use a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream and finish with toasted sesame seeds or chopped macadamias. Keep toppings separate when serving a group so people can choose their own level of sweetness. If using a sweet spread, start with a thin layer: the waffles are already gently sweetened, and too much topping can cover the taro’s mild flavor.

Variations

Use a little taro powder: For a stronger taro aroma or a more lilac shade, replace 2 tablespoons (16 g) of the flour with 2 tablespoons (16 g) of culinary taro powder. Products vary, so check that the powder is meant for cooking and is not a sweetened instant drink mix. The color of taro itself is usually pale; vivid purple waffles are often made with coloring or another ingredient such as purple sweet potato or ube, which has a different flavor.

Add warm spices: Whisk 1/2 teaspoon (1 g) ground cinnamon or 1/4 teaspoon (0.5 g) ground cardamom into the dry ingredients. These spices complement the taro without changing the basic method. For a little texture, fold in 1/3 cup (40 g) chopped toasted nuts after combining the wet and dry mixtures. Do not add too many mix-ins, since they can interrupt contact with the waffle plates and make the waffles harder to cook evenly.

Make a less-sweet, savory-leaning waffle: Reduce the sugar to 1 tablespoon (12 g) and add 2 tablespoons (10 g) thinly sliced scallions. The result still has a mild coconut note, so serve it with a fried or scrambled egg, chili crisp, or a savory dipping sauce. The egg in this waffle batter still needs to reach the safe temperature stated in the cooking step; cook any additional eggs safely as well.

Storage and Reheating

Cool leftover waffles on a rack, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. A sealed container helps prevent them from drying out, but wait until the waffles are no longer steaming before closing it to limit condensation. If you stack them, place a small piece of parchment between waffles so they are easier to separate.

For longer storage, freeze cooled waffles in a single layer until firm, then transfer them to a freezer-safe bag or container. They are best used within 2 months for texture and flavor. Reheat refrigerated or frozen waffles in a toaster, toaster oven, or air fryer until hot through and crisp at the edges; frozen waffles can go straight into the toaster if your appliance allows it. A low oven also works for a batch, though it may not crisp them as quickly. Do not leave cooked waffles at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to boil taro before making the batter?
Yes. This recipe uses fully cooked, tender taro mashed into the batter. Simmering the peeled pieces before measuring them makes them safe to eat and gives them a soft texture that blends into the waffles. Do not substitute raw grated taro without changing the method, because it will not cook evenly in the short time the waffle iron takes.

Can I use frozen taro?
Yes, if it is plain peeled taro rather than a sweetened or seasoned product. Cook it until completely tender, following package directions if provided, and drain it well before mashing and weighing out 300 g (1 1/4 cups). Frozen taro may release extra water, so a few minutes in a strainer can help prevent a wet batter.

Can I make the batter ahead?
It is better to cook the waffles soon after the 10-minute rest. The baking powder begins working once it is mixed with liquid, so a long wait can reduce lift and produce denser waffles. For an easier morning, cook and cool the taro a day ahead, refrigerate it covered, and bring it close to room temperature before mixing the batter.

Why are my taro waffles soft or gummy inside?
Common causes are taro that was not drained well, a waffle iron that was not fully heated, or opening the lid before the waffle has set. Measure the cooked taro by weight if possible, cook until the waffle releases easily, and avoid piling hot waffles on top of one another. If the batter is very thick, add coconut milk a tablespoon at a time rather than pouring in a large amount.

Are taro waffles supposed to be purple?
No. Cooked taro can be white, cream, or faintly lavender depending on the variety, and the color may become more muted in batter. Bright purple is not a reliable sign of taro flavor; it often comes from added coloring or another purple ingredient. The waffles in this recipe are intended to have a lightly earthy taro taste and a natural pale color.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).