Black Sticky Rice with Taro

• 100 g (3½ oz) taro, cut into 1 cm (½ in) dice
• 250 g (9

Cook the taro in salted water for about 5 minutes, or until al dente. Rinse under cold water and set aside.

Put the rice in a large saucepan and cover with cold water, agitate the rice with your hand to release excess husks and impurities, then carefully strain off the water. Repeat this process three times. Then, add cold water to cover the top of the rice by 2.5 cm (1 in) and a