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.
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SPICED TARO ROOT WONTONS WITH SALTED COCONUT CREAM
- Yield: 2-4 servings
Ingredients
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
Instructions
- 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.
Amey says
You are so amazeballs. If I could eat at anyone's house, I would pick your house!
erinwyso says
aw, thanks Amey! : )
glutenfreehappytummy.com says
yum yum yum — what an interesting flavor combo!
Jryad says
These look amazing! I would love to make these. Thank you for sharing.