Sweet Taro Paste Recipe

This traditional, hot dessert is a fantastic ending to a holiday feast! Try something new with this easy and delicious sweet treat!

Taro paste is a recipe of the traditional Fujian/Min Cuisine.

In Fujian Province, China, it is a particularly popular dessert on holidays or at banquets.

This dish is sweet, delicate and delicious, and is a dessert for all ages.

According to historical records, Lin Zexu was sent to Guangzhou to ban smoking.

The special envoys that were sent to greet him prepared cold, Western desserts in an attempt to make him look foolish by not knowing how to eat these dishes, like ice cream.

However, Lin turned the tables on the envoys by serving them hot taro paste. They didn’t know that the dessert was hot, because it can look deceptively cold, so when they took a large bite, they all screamed and looked foolish themselves.

Nowadays, many families no longer make taro paste at home, but buy it at the supermarket.

However, making taro paste is not difficult. In a few simple steps, you can also make this classic dessert at home.

Ingredients:

1) 1 Taro root (about 800g)
2) 50g white sugar
3) 30g peanuts
4) 15g cooked sesame seeds
5) 2 red dates
6) 50g cooked lard
7) 300g boiling water

How To Make Taro Paste.

Step 1. Prepare and measure the materials for making taro paste.

Step 2. Peel and cut the taro root into moderately sized pieces.

Step 3. Place the taro into a steamer.

Step 4. Steam the taro until you can penetrate them easily with a chopstick.

Step 5. Place the taro into a bowl to cool.

Step 6. Prepare a clean pot and pour the peanuts in.

Step 7. Using low heat, slowly cook the peanuts in the pan, stirring them regularly.

Step 8. Put the peanuts in a bowl to cool, remove the skin by hand.

Step 9. Use a pistil and mortar to grind the peanuts into a coarse texture.

Step 10. Break apart the taro by hand into small pieces (it is best to use disposable preparation gloves for this).

Step 11. Open the red dates and clean out the pits.

Step 12. Cut the red dates into thin strips.

Step 13. Add 50g of cooked lard to a clean pan.

Step 14. Over low heat, melt the lard in the pan, and then add the taro.

Step 15. Stir the taro in until all the melted lard is evenly absorbed. Then add 300g of boiling water small amounts at a time, making sure it is evenly absorbed each time.