Osmanthus Sweet Taro
Cold Dew brings misty rain and crisp chill, while autumn mountains glow in brilliant warm hues. For autumn wellness, nourishing yin and moistening dryness is the recommended approach; both osmanthus and taro are perfectly in-season, seasonal ingredients.
Osmanthus has a warm nature, and enters the lung and large intestine meridians. It has the effect of reversing adverse qi flow, and can ease throat discomfort, irritability and other symptoms triggered by upward rushing cold, or upward reversal of qi fire. Consuming osmanthus also helps clear the lungs, moisten the throat, promote body fluid production and soothe throat discomfort.
Also known as yù or yùnǎi, taro is packed with rich nutritional value, and works to boost the body’s immune function.
Today we’re sharing a super simple recipe for osmanthus sweet taro. Sweet, fragrant osmanthus pairs perfectly with soft, glutinous taro, cooked with brown sugar and lotus root starch, then finished with a sprinkle of dried osmanthus. The finished dish has a wonderfully rich, inviting fragrance that feels incredibly refreshing.
Ingredients
taro
3
brown sugar
2g
lotus root starch
15g
osmanthus syrup
to taste
dried osmanthus flowers
to taste
Instructions
1
Step 1
Take 3 taros.
2
Step 2
Wash them thoroughly.
3
Step 3
Peel and cut into chunks.
4
Step 4
Place water in a pot, add the cut taro pieces, bring to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes.
5
Step 5
Add brown sugar.
6
Step 6
Add osmanthus syrup.
7
Step 7
Dissolve the lotus root starch in warm water, pour it into the pot, and stir continuously while cooking until the mixture thickens.
8
Step 8
Scoop out the cooked mixture, garnish with dried osmanthus flowers to finish.
9
Step 9
Enjoy this warm afternoon dessert.
