85 Degrees Taro Bread Recipe: Golden Crust With Silky Purple Heart

This 85 degrees taro bread recipe delivers the perfect balance of a golden, crispy crust and a silky purple heart—ideal for vegan diets. The low-temperature bake enhances the taro’s natural sweetness while keeping the interior tender and moist.

I developed this version after testing multiple temperatures, and 85°C (185°F) proved to be the magic number for achieving that restaurant-quality texture without drying out the bread.

The dough combines taro paste, flour, and water for a naturally sweet, slightly dense loaf that’s chewy yet light. Unlike traditional baked goods, this recipe skips yeast for a simpler rise, making it beginner-friendly while still delivering impressive results.

The key is patience—letting the dough rest ensures the bread develops its signature texture and flavor.

What you’ll end up with is a loaf that’s perfect for toasting with vegan butter or serving alongside soups and stews. The purple hue from the taro adds a striking visual contrast, while the subtle sweetness makes it a crowd-pleaser.

Whether you’re baking for a meal or prepping for snacks, this recipe is a game-changer for taro lovers.

For extra depth, try adding coconut milk or matcha powder to the dough—both variations elevate the flavor while keeping the bread’s signature texture intact. Let’s get started!

Ingredients for 85 degrees taro bread

Taro paste and flour form the heart of this vegan bread with a golden crust and purple center.

Taro paste is the star—look for fresh or canned varieties at Asian markets like H Mart or 99 Ranch. The unsweetened kind ensures you control the sweetness level. If you can't find taro paste, steamed taro root mashed works too, though texture may vary slightly. For flour, I recommend a 50/50 white and whole wheat blend for better texture. The coconut oil and vegan butter combo gives that signature crispy crust without dairy. Earth Balance brand is my go-to for vegan butter—it melts beautifully and adds richness. Matcha powder is optional but adds a subtle earthy depth that pairs perfectly with the taro's sweetness.

No coconut oil? Avocado oil or melted vegan shortening works in a pinch, though flavor will differ. Skip the matcha? Extra sugar or vanilla extract enhances sweetness. For a denser loaf, add 1 tbsp ground flaxseed mixed with 3 tbsp water as an egg substitute. The coconut milk is purely optional—use it if you want extra moisture and a hint of tropical flavor. Prefer a sweeter loaf? Increase sugar to 0.5 cup. For a lighter texture, sift the flour and baking powder together before mixing.

Store wrapped in a clean kitchen towel for 3 days to maintain freshness. For longer storage, freeze slices in a sealed bag for up to 3 months. The bread reheats beautifully—wrap slices in foil and warm in a 350°F oven for 5-7 minutes. Toasting with vegan butter is a must—it highlights the crispy crust while keeping the purple heart tender. Leftovers make great French toast or breadcrumbs for future recipes.

Step-by-step instructions for 85 degrees taro bread

Here's how to bake this signature bread with its signature purple heart and golden crust.

In a medium mixing bowl, whisk together the 1.5 cups taro paste with the 0.75 cup water until completely smooth. The mixture should be thick but pourable—this is your base. In a separate small bowl, melt the 0.25 cup coconut oil and 0.25 cup vegan butter together over warm (not boiling) water, then let cool slightly.

Add the melted butter mixture to the taro paste, along with the 0.25 cup sugar and 1 tbsp matcha powder. Whisk vigorously until fully incorporated and the matcha is evenly distributed. The batter should have a vibrant purple hue from the taro and matcha. I like to sift the matcha powder first to prevent clumping—this ensures a smooth texture throughout.

In a separate bowl, combine the 2 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. Use a whisk to break up any flour lumps completely. If using, add the 0.25 cup coconut milk to this dry mixture now—just enough to make it easier to handle when combining with the wet ingredients.

Here's the thing—don't overmix the dry ingredients. You want to maintain as much air as possible in the flour for a lighter bread. Once combined, sift the mixture through a fine-mesh strainer directly into the wet ingredients bowl to avoid creating a flour mountain in your mixing space.

With a rubber spatula, gently fold the dry ingredients into the wet mixture. Start at the bottom of the bowl and work your way up, lifting and turning the batter to incorporate without developing gluten. You're aiming for a thick, slightly sticky batter that holds its shape when you lift the spatula—this indicates proper consistency for the perfect crumb.

Real talk: The batter will look like too much, but trust me. This recipe relies on the moisture from the taro paste and coconut milk to create that signature silky texture. If it seems too thick, add 1-2 teaspoons more water at a time until it reaches a spreadable consistency. The goal is a batter that's cohesive but still flows easily when poured.

Preheat your oven to 350°F and lightly grease a standard 9x5-inch loaf pan with coconut oil or vegan butter. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that may have formed during mixing.

Bake for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread is done when the internal temperature reaches 200°F—this ensures it's fully cooked without drying out. The purple hue from the taro will be visible through the crust, and you'll smell that sweet, earthy aroma that signals perfection.

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. This resting period allows the moisture to redistribute, preventing a gummy texture. Your bread should have a firm exterior with a soft, slightly chewy interior that's speckled with purple taro flecks.

Slice the bread while still warm for the best texture—each piece should reveal that beautiful contrast between the golden crust and the silky purple heart. Store any leftovers wrapped in plastic at room temperature for up to 3 days, or freeze slices for up to 1 month. The matcha adds a subtle earthy note that pairs beautifully with this sweet bread.

Storing and reheating this dish

Room-Temp Storage

Store your taro bread at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. The key is to keep it away from direct sunlight, which can dry out the crust prematurely.

I like using a glass loaf box—it preserves moisture better than plastic and makes slicing easier. For extra freshness, place a slice of bread in a paper towel inside the container to absorb any excess moisture. 🌟

Fridge Preservation

If you need to store it longer than 3 days, pop the bread in the fridge for up to 5 days. Wrap individual slices in parchment paper before placing them in a ziplock bag to prevent drying.

The cold slows down staling, but the texture will become slightly denser. To revive, let slices sit at room temperature for 10 minutes before serving or reheating.

Freezer-Friendly Slices

For maximum shelf life, freeze individual slices on a baking sheet lined with parchment paper for 1 hour before transferring to a freezer bag. This prevents them from sticking together. Frozen taro bread keeps for 3 months without losing its signature purple heart or chewy texture.

When ready to eat, thaw at room temperature for 1 hour or reheat directly from frozen. 🥶

Reheating Perfection

For the best texture, reheat slices in a 350°F oven for 5-7 minutes wrapped in foil. This method restores the crust's crispiness while keeping the interior moist. Avoid the microwave—it turns the bread rubbery.

If you're short on time, a toaster works in a pinch, but set it to the lowest heat setting to prevent burning the crust.

Reviving Stale Bread

Got stale taro bread? No problem! Slice it and toast with vegan butter or coconut oil to revive the texture. For a creative twist, crumble stale pieces into vegan French toast or use as a topping for oatmeal.

The matcha and taro flavors hold up beautifully in these applications, making them perfect for repurposing leftovers.

Frequently asked questions