Rice Field Taro Paste Filling

Rice Field Taro Paste Filling is a smooth, sweetened paste made from taro root cooked down until silky and pale lavender. Unlike raw taro chunks, this is a finished dessert filling: fine-textured, gently sweet, and carrying that distinctive nutty, floral taro flavor that bakers and dim sum kitchens reach for. It spreads and pipes cleanly without lumps.

This paste is built to fill and flavor, not to be served on its own. Thaw it, then scoop or pipe it into steamed taro buns, flaky taro pastries, and mooncakes, or roll it through bánh and sticky-rice sweets. It also works folded into bubble tea, swirled over shaved ice, layered in cakes, or spread on toast for a quick taro treat.

The tub holds 2 lbs of taro paste, a generous amount for a full batch of buns, pastries, or mooncakes. Keep it frozen at 0°F until you plan to bake, then thaw in the refrigerator before portioning. Inside is cooked taro blended with sugar into a ready-to-use sweet filling, smooth enough to pipe straight from the bowl.

Try it in our Mashed Taro and Taro Paste recipe.