The Viet Vegan https://thevietvegan.com/ Vegan. Feminist. Nerd. Fri, 02 Dec 2022 16:32:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 https://thevietvegan.com/wp-content/uploads/2020/11/cropped-fav-32x32.png The Viet Vegan https://thevietvegan.com/ 32 32 Homemade Taro Milk Bubble Tea https://thevietvegan.com/homemade-taro-milk-bubble-tea/ https://thevietvegan.com/homemade-taro-milk-bubble-tea/#respond Fri, 02 Dec 2022 16:29:49 +0000 https://thevietvegan.com/?p=17619 Make your own dairy-free taro milk bubble tea anytime! Creamy, sweet, and subtly earthy – this is a bubble tea classic. How to make dairy-free taro milk tea This recipe for taro milk bubble tea requires you to make your own taro paste out of fresh taro (and purple sweet potato) since dairy-free taro powder […]

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Make your own dairy-free taro milk bubble tea anytime! Creamy, sweet, and subtly earthy – this is a bubble tea classic.

taro milk bubble tea in a large reuseable glass cup over a terrazzo background

How to make dairy-free taro milk tea

This recipe for taro milk bubble tea requires you to make your own taro paste out of fresh taro (and purple sweet potato) since dairy-free taro powder is hard to find. I had been waiting for years, hoping it’d become commercially made, but alas, I have given up.

Now I make the taro paste myself, and keep it in the freezer in ice cube form for homemade bubble tea anytime!

taro paste in a blender, with a black spatula

What tea should I use for taro milk bubble tea?

I’ve seen recipes using either green or black tea, so it seems to be up to your preference. I find the light, floral flavour of jasmine green tea best suits the subtle, earthy sweetness of taro milk. The jasmine tea I’ve been using lately is from ReTea cups (the same brand as my bubble tea cup), and it is the perfect base for this milk tea.

I have an affiliate code with ReTea (VIETVEGAN) that will get you 10% off your first order if you’d like to get the same tea and cup I have :)

vegan taro milk bubble tea in a glass reuseable cup with black tapioca pearls.

What milk should I use for dairy-free taro milk bubble tea?

I personally like something neutral in flavour, like oat, soy, or one of the more “milk-like” dairy-free alternatives for this drink. Coconut and taro are classic combos, but using full coconut milk with taro may be too rich. If you were to blend it as a slush, taro and coconut would work well though!

I use an unsweetened plant-based milk with 2 tbsp of plant-based coffee creamer that is sweetened. Feel free to use whatever combo of plant milks and creamers you’d like to get the texture you prefer.

This drink should be creamy and light, but not too rich. You can see the texture of the final blended drink in the video.

Recipe Inspiration

Taro Milk Tea from Honest Food Talks

Taro Milk Tea from Hungry Huy

Yield: 1 serving (700 mL)

Homemade Vegan Taro Milk Bubble Tea

taro milk bubble tea in a reuseable glass in front of a terrazzo background
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

For the tapioca

  • 1 cup boiling water
  • 1/3 cup quick cooking (5 min) brown sugar flavour tapioca pearls
  • 1 tbsp brown sugar

For the taro milk tea:

  • 1 bag of jasmine tea
  • 3/4 cup water

Instructions

  1. Brew 1 jasmine tea bag in ¾ cups water for about 4-5 minutes. Remove tea bag and let cool while you prepare the tapioca pearls.

Tapioca Pearls

  1. First make your tapioca pearls by boiling about 1 inch of water in a small pot. Add your tapioca pearls and cook until soft (about 5 minutes).
  2. Drain and reserve about 1 tbsp of water in the pot, then add brown sugar and cook for about 3 minutes to dissolve the sugar and infuse the pearls with the syrup.
  3. Transfer the tapioca pearls and syrup to your drinking vessel, then set aside.

Taro milk tea

  1. Blend the frozen taro paste, brewed jasmine tea, plant-based milk, and plant-based coffee creamer.
  2. Add ice over the cooked tapioca pearls, then pour over the
    taro milk tea. Enjoy!

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Taro Paste https://thevietvegan.com/taro-paste/ https://thevietvegan.com/taro-paste/#respond Fri, 02 Dec 2022 16:29:23 +0000 https://thevietvegan.com/?p=17610 How to make taro paste that is naturally purple (no food dye) for homemade taro milk bubble tea

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How to make taro paste that is naturally purple (no food dye) – keep in the freezer for homemade taro milk bubble tea anytime!

taro paste in a blender, with a black spatula

My first experience of bubble tea was with the iconic taro flavour. Creamy, lightly sweet, and earthy. It’s hard to describe the flavour profile of taro. Taro milk bubble tea is a classic, and it’s so hard to find vegan (in fact I haven’t had it for years until now!)

What is taro paste?

I had experimented with making this taro paste in the past but I kept putting it off. Lately I’ve been making homemade bubble tea and café style drinks at home more, and taro milk bubble tea was at the top of my list.

Taro paste is typically used for Chinese and Taiwanese desserts, but this version is made specifically for bubble tea. Taro paste for desserts is typically a lot more mauve or muted in colour, whereas I wanted mine to be purple. This way I could have a more vibrant paste to make taro milk tea with that iconic lavender hue.

Since I made my taro paste in a blender, it is thinner than the paste required for baking or pastry. Feel free to mash with a food processor and use less liquid if you would like the it to be used in both taro milk tea and taro desserts!

steamed taro and sweet potato cubes in the blender jar

How to make taro paste naturally purple

When I was researching how to make taro milk, most recipes I saw would add ube extract or purple food dye. However ube and taro have different flavour profiles. Ube is absolutely delicious, but taro has a more subtle creamy flavour. Taro’s subtle flavour can be overpowered by the vanilla-like ube flavour. To avoid this, I used purple sweet potato to maintain the colour but not pull the flavour out of taro territory.

This recipe is adjustable to what size taro you have around you. Taro root where I live can either be sold as foot long and thick chunks, or as small as 6-8 inches and 4 inches in diameter. I used a small taro root for this, yielding about 3 cubes of taro, because I only have so much freezer space.

How much does this recipe make?

Since the size of taro you have may vary, my rough estimation of the end result is about 48 oz of paste (aka the size of my blender jar). I made about 36 frozen cubes, each sized at 1.25 inch cubes, or about 2 tbsp per cube. Each batch of taro milk tea I make uses 3 cubes (6 tbsp) of frozen paste. So this recipe makes approximate 12 drinks worth of paste.

I store these frozen cubes in an airtight container and then I can have taro milk bubble tea whenever I want! It’s amazing.

Recipe Inspiration

Taro Milk Tea from Honest Food Talks

Taro Milk Tea from Hungry Huy

For more Viet Vegan Café content:

Iced Vietnamese Coffee with Ube foamed milk

Basil Seed Drink (Nước hột é đười ươi)

Yield: approx 6 cups

Taro Paste

taro paste in a blender, with a black spatula

After years of missing taro milk tea, I've finally made the taro paste at home to freeze so I can have taro milk tea whenever I please!

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 small taro root, peeled and diced (about 3 cups once cubed)
  • 2 small/medium purple fleshed sweet potatoes, peeled and diced (about 1.5 cups once cubed)
  • ½ cup sugar*
  • ~1 cup plant-based milk (I used soy, but you can use coconut for more richness), add more if needed for your blender/food processor

Instructions

  1. Steam taro root and sweet potatoes for about 20-25 minutes or until they are fork tender. I used a steamer basket, but any steaming apparatus works.
  2. Transfer the steamed taro and sweet potato to a blender or food processor and add sugar and plant-based milk, and blend until smooth. If you need to add more liquid for the mixture to blend, add as needed.
  3. Transfer to an ice cube tray and freeze. Once frozen, transfer to an airtight container and keep frozen until needed!

Notes

*I prefer to stick on the lower side of sweetness and adjust to your liking when making your taro milk drinks

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Vietnamese Tofu Egg Scramble https://thevietvegan.com/vietnamese-tofu-egg-scramble/ https://thevietvegan.com/vietnamese-tofu-egg-scramble/#comments Fri, 28 Oct 2022 19:43:09 +0000 https://thevietvegan.com/?p=17600 This tofu egg scramble is a Vietnamese take on a household favourite. We use it to stretch out vegan egg while bolstering the protein and calcium content with tofu! With Bean eating more solids and also being a lot more mobile, I’ve been batch cooking meals a lot more often. Now I just pull out […]

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This tofu egg scramble is a Vietnamese take on a household favourite. We use it to stretch out vegan egg while bolstering the protein and calcium content with tofu!

a close of up vietnamese egg scramble

With Bean eating more solids and also being a lot more mobile, I’ve been batch cooking meals a lot more often. Now I just pull out leftovers for meals when it’s just me with Bean. Bean has been hard to keep up with sometimes, so I have to be efficient in the kitchen!

This Vietnamese tofu egg scramble has delicious savoury flavour! It is perfect to eat with toast and potatoes, with rice, or my favourite: on banh mi! Quick pickled carrots and daikon, cucumber, pâté, vegan mayo and vegan butter.

If this recipe seems similar to you, it’s because I have a version made only with JustEgg on the blog already. Lately, I’ve started using tofu in addition to the plant based egg mixture. It stretches out the Just Egg AND it adds extra nutrition with tofu. We are big fans of frugality here.

JustEgg tends to be our go-to vegan egg alternative. I’ve done a breakdown of the other plant-based liquid eggs I’ve tried before if you’d like to check it out!

vietnamese egg scramble in a banh mi bun on a white plate

I’ve seasoned this Vietnamese tofu egg scramble so it is savoury but not overly salty. While I do feel comfortable feeding sodium to Bean, I do try to limit their intake so as not to completely overdo it.

So if you like it saltier, feel free to season with extra soy sauce or vegan fish sauce. You can also use black salt for eggier flavour! I like having it slightly under-seasoned anyway because when I eat it over rice or on banh mi, I have other seasonings on top of that too.

Yield: 4-6 servings

Vietnamese Tofu Egg Scramble (vegan!)

a close of up vietnamese egg scramble

This Vietnamese flavour profile with classic scrambled tofu is made eggier with a boost of JustEgg's vegan egg for the ultimate eggy texture.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 block of extra firm tofu (400 g)
  • 350-500 mL of JustEgg (I sometimes use a full carton, sometimes I use less. It's up to you!)
  • 2-3 tbsp water
  • 2 tbsp vegan fish sauce
  • 1 tsp sugar
  • 1 cup chopped flat chives OR 3 green onions, diced
  • 1/2 tsp white or black pepper (or to taste)
  • 1 tbsp vegetable oil
  • Optional: 1/2 tsp kala namak (black salt) for extra eggy flavour.

Instructions

  1. In a large pan, use a fork to break up the block of tofu. I like having organic pieces of various sizes in but feel free to break it up as big or small as you like.
  2. Add 350-500 mL of JustEgg. The more you add, the bouncier the overall scramble will be. I have cartons of 500 mL but I also sometimes just use a full 355 mL bottle.
  3. Use a bit of water to get any remnants of the vegan egg mixture out of the carton and add to the pan.
  4. Season with 2 tbsp vegan fish sauce, 1 tsp sugar, 1 cup chopped flat chives or green onions, and 1/2 tsp white or black pepper. Stir to mix everything well. If you want extra eggy flavour, add black salt (you can reduce the vegan fish sauce to limit the sodium)
  5. Turn on the element on medium heat and start to cook, stirring occasionally. Add about 1 tbsp vegetable oil if you find things are starting to stick (I have a pretty good non-stick pan so I don't usually find I need this but it depends on the day)
  6. Cook until you have some bits that are lightly browned and the mixture has a nice, bouncy texture from everything being cooked through.

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