Wear gloves or oil your hands when preparing taro becase it contains crystals of calcium oxalate just beneath its peel. This substance is sticky, bitter, and irritating to the throat and skin unless neutralized during cooking.
I boil the peeled taro for 25-30 minutes or until it is fork tender. It has to be soft so that you can easily mash like a potato.
You can also use a blender if it's available. That will speed up the preparation process. Then I combine the condensed milk to it. I put them aside and whipped the heavy whipping cream until thick then I mixed the taro and condensed milk mixture. Simple and easy isn't it?
Transfer the mixture into a loaf pan or any container you prefer and cover with a food wrap pressed against the top of the mixture to avoid moisture or ice. Freeze for about 6 hours or overnight before serving.
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