Baked Yam & Taro with Rose Syrup


  • 1 pound of Japanese yams or purple yams
  • 1 pound of Taro
  • 1/2 pound of sugared red bean paste
  • 1/2 stick of butter
  • 2 tablespoons of sugar
  • 10 dry rose buds, crushed
  • 4 tablespoons of hot water


  1. Wash and clean the yams. In a large pot of boiling water, cook yams for 30 minutes. Let cool and peel skin off. Slice yams vertically down the center only.
  2. Preheat oven to 350º. Spread butter in a baking dish then lay the taro evenly inside the dish. Second layer, spread red bean paste evenly inside the dish. Then for the top layer, lay the yams evenly inside the dish. If yams are too long to fit inside the baking dish, slice horizontally. Slice cold butter generously over the yams. Bake for 30 minutes. 
  3. In a small saucepan, warm the sugar, butter and water. Sprinkle crushed rose petals on top of baked dish then drizzle sauce evenly on the top. Discard the rose bud stems. Serve immediately.