In Palau, taro (called 'dub') has been cultivated in terraced paddies for centuries and is considered the heart of the cuisine. This simplest preparation — boiling the corms and finishing them in coconut milk — is eaten at virtually every meal. The starchy taro absorbs the creamy coconut milk, creating a rich and satisfying dish that needs little embellishment. It is the Palauan equivalent of mashed potatoes: humble, comforting, and irreplaceable.
Serves 4
Place taro chunks in a pot, cover with water, add ½ tsp salt. Bring to a boil and cook 20–25 minutes until completely tender.
Drain the water from the pot.
Pour coconut milk over the taro. Add remaining salt. Simmer over low heat 8 minutes, turning taro gently to coat.
Serve hot as a side dish alongside fish, chicken or bat soup.
Wear gloves when peeling raw taro — the sap can irritate skin.
Do not rush the boiling step; undercooked taro is gluey.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Mash the taro with coconut milk for a smoother consistency.
Add sautéed onion and garlic before adding coconut milk.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. Reheat gently with a little extra coconut milk.
Taro cultivation in Palau dates back over 2,000 years. The elaborate taro terraces are maintained by clan women and carry deep cultural and spiritual significance.
They are related but distinct varieties. Regular taro (Colocasia esculenta) is used here; it is available at most Asian grocers.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (320g / 11.3 oz) · 4 servings total
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