Ginkgo Taro Purée
A traditional Fujian dessert, this dish is made by steaming betel nut taro, mashing it into a smooth paste, then simmering it with ginkgo nuts. It has a sweet, soft, silky texture and can be served either hot or cold.
Ingredients
Ginkgo (shelled, peeled, washed)
100 g
Taro (peeled, washed, cut into large pieces, steamed until tender)
about 1.5 kg
Scallions (used to infuse oil and discarded)
3
Rock sugar
300 g
Water
2 cups
Oil (for infusing scallions and frying taro purée)
4 tbsp
Instructions
1
Simmer Ginkgo
Shell and peel the ginkgo nuts, then wash them. Combine with the rock sugar and water in a pot and simmer over low heat until reduced to about one cup. Remove the ginkgo nuts and reserve the sugar water for later.
2
Steam Taro
Peel and wash the taro, cut it into large pieces, and steam until fully tender. While still hot, mash and press the taro into a smooth purée.
3
Stir-Fry
Heat a wok, add the 4 tbsp of oil, and stir-fry the scallions briefly to infuse the flavor, then discard the scallions. Add the taro purée and gradually pour in the reserved sugar water, stir-frying until the purée becomes soft and silky. Transfer to a serving plate, arrange the simmered ginkgo nuts on top, and serve. Can be chilled in the refrigerator or enjoyed hot.
