Ginkgo Taro Puree
Steam the areca taro until fully cooked, then mash it into a smooth paste. Stir-fry the paste with scallion oil and sweet syrup used to cook ginkgo nuts until it is soft and silky. Arrange ginkgo nuts on top to serve as a dessert.
Ingredients
Ginkgo nuts (shelled, peeled, washed)
100g
Taro (peeled, washed, cut into large pieces, steamed until tender, mashed into puree)
approximately 1.5500 g
Scallions (discarded after sautéing)
3
Rock sugar
300g
Water
2 cups
Oil (for sautéing scallions)
4 tbsp
Instructions
1
Prepare the ginkgo
Shell and peel the ginkgo nuts, wash them, add rock sugar and water, and simmer over low heat until reduced to 1 cup. Remove the ginkgo nuts and reserve the sugar syrup.
2
Step 2
Peel and wash the taro, cut into large pieces, steam over water until tender, then mash into a smooth puree while still hot.
3
Stir-fry and assemble
Heat the wok, add 4 tbsp of oil to sauté the scallions until fragrant, then discard the scallions. Add the taro puree, gradually stir in the sugar syrup, and stir-fry until the puree is soft and smooth. Transfer to a plate, arrange the ginkgo nuts on top to finish. Can be chilled in the refrigerator or served hot.
