Black Sesame Milk Taro Paste
A velvety smooth taro dessert with creamy milk undertones and crunchy black sesame garnish. Simple to make and naturally purple-hued.
Story
This silky taro paste is a beloved dessert across East Asia. The natural purple color comes from the taro itself, while the black sesame adds a lovely nuttiness and visual contrast. Serve warm or at room temperature.
Ingredients
taro root
300g, peeled and cubed
whole milk
80ml, plus more as needed
granulated sugar
30g or to taste
peanut oil
1 tablespoon
black sesame seeds
1 tablespoon for garnish
Instructions
1
Steam the taro
Place the peeled taro cubes in a steamer basket. Steam over boiling water for about 20 minutes until completely tender and a fork slides through easily.
2
Blend until smooth
Transfer the hot taro to a food processor or blender. Add the milk and blend until completely smooth with no lumps. Work in batches if needed.
3
Cook to desired consistency
Pour the taro mixture into a non-stick pan over medium-low heat. Stir in the sugar and peanut oil. Cook, stirring constantly, until the paste thickens to your liking—about 5 to 8 minutes. Add more milk if it becomes too thick.
4
Finish and serve
Remove from heat. Sprinkle the black sesame seeds over the top while still warm. Serve immediately, or let cool to room temperature.
Steamed Dessert
Soft Sticky Rice Stuffed Red Dates
Tender red dates are carefully pitted and filled with a sweet glutinous rice dough, then steamed until beautifully soft and gooey. This classic Chinese dessert gets its poetic name from the tender hearts that emerge when you bite into each stuffed date.
