Ingredients
2 c. packed cooked peeled taro
2 c. plus 3 tablespoons water
1 c. granulated sugar
3 tbsp. tapioca starch
4 spring roll pastry wrappers (found in Asian groceries or online)
8 tbsp. finely chopped Chinese peanut brittle candy (ideally made with maltose and peanuts, like this and this; corn syrup-based peanut brittle like this will also work), divided
8 scoops taro or store-bought vanilla ice cream, divided
8 sprigs cilantro, divided
Preparation
Step 1In a blender, puree taro and 2 cups water until smooth. Transfer mixture to a medium saucepan and cook over medium-low heat, stirring occasionally, until hot, 8 to 10 minutes. Step 2In a small bowl, mix starch and 3 tablespoons water. Pour slurry into warm taro mixture and stir until well combined. Add granulated sugar and stir until dissolved. Continue to cook over medium-low heat, stirring occasionally, until mixture has bubbled and thickened slightly, 2 to 3 minutes. Remove from heat, transfer to an airtight container, and let cool completely.Step 3Cover and freeze at least 3 hours or up to overnight.Step 4Let ice cream sit at room temperature about 10 minutes before scooping.
Step 1Spread a wrapper on a flat surface. Sprinkle 2 tablespoons candy over wrapper. Place 2 scoops ice cream horizontally side by side in center of wrapper. Arrange 2 sprigs cilantro alongside.Step 2Working from the bottom and tucking in the sides, roll wrapper around fillings into a tight, burrito-like roll. Step 3Repeat with remaining ingredients to make 4 rolls. Serve immediately.
Note: Making homemade ice cream is completely optional (and the best part is you don’t need an ice cream maker for this recipe). So if you’re up for the challenge, follow the steps below to make the ba pu at least a day ahead.
