Indonesia has several types of taro that are well known to the public, one of which is kimpul taro. In Java, taro kimpul tubers are usually steamed or boiled to be mashed or thinly sliced and fried. Meanwhile, the roots and young leaves are processed into vegetables. There are four well-known types of kimpul, namely black, green, belitung, and hajj kimpul. In Bogor, taro kimpul is better known as taro belitung.