Prepare and measure the materials for making taro paste.
Peel and cut the taro root into moderately sized pieces.
Place the taro into a steamer.
Steam the taro until you can penetrate them easily with a chopstick.
Place the taro into a bowl to cool.
Prepare a clean pot and pour the peanuts in.
Using low heat, slowly cook the peanuts in the pan, stirring them regularly.
Put the peanuts in a bowl to cool, remove the skin by hand.
Use a pistil and mortar to grind the peanuts into a coarse texture.
Break apart the taro by hand into small pieces (it is best to use disposable preparation gloves for this).
Open the red dates and clean out the pits.
Cut the red dates into thin strips.
Add 50g of cooked lard to a clean pan.
Over low heat, melt the lard in the pan, and then add the taro.
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.
Add 50g white sugar, stir with the taro paste.
Add ¾ of the crushed peanuts and the cooked sesame
Stir all these ingredients evenly.
Put the mixed taro paste into a bowl or deep dish.
Roll the red dates to make a flower-like shape.
Place the red dates on top of the taro paste, and then sprinkle the last ¼ of peanuts and sesame on top.
Put the bowl into a steamer. Turn on the heat and begin to heat the water.
Once it begins to steam, cook for 10 minutes. It is not ready to serve and enjoy!