Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Ingredients
6 items- Taro (or Chinese taro) 500g
- Butter (or lard) 50g
- Granulated sugar 60g
- Milk (or coconut milk) 50ml
- Red dates (jujubes) a few
- Dried osmanthus flowers a pinch
Nutrition
Steps （6 steps）
Wear gloves, peel the taro, and slice into 1 cm thick rounds. Place them evenly on a steamer tray.
Bring water in a steamer to a boil. Put the tray in and steam over high heat for about 20 minutes, until a chopstick pierces the taro easily.
While hot, use a potato masher or large spoon to mash the taro thoroughly into a fine paste with no lumps.
In a non-stick pan over low heat, melt the butter. Add the taro paste and sugar, stir continuously with a silicone spatula until the sugar dissolves.
Gradually pour in milk while stirring. Cook until the paste becomes smooth and holds together, pulling away from the spatula.
Scoop the paste into a bowl, smooth the surface with a spoon, and garnish with red dates and dried osmanthus. Serve.
Tips
Mash the taro while it's still hot; once cooled it becomes stiff and hard to mash. Use low heat throughout to avoid burning.
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