Thick and creamy sweet yam paste, a traditional Teochew dessert which is often cooked with lards and lots of shallot oil in the past. In the recipe, lards obviously are omitted and shallot oil is greatly reduced. Soy milk is used to make this dessert more nutritious and ginkgo nuts are used liberally. Other option is to use coconut milk and water, if desired. This is quite a simple dessert to make, with the help of the blender, it make the mashing work easier and the texture smoother.
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 4-6)
° 500g taro (weighed after peeling), peeled and diced
° 1 pack (75g) cooked ginkgo nuts, halved
° 250ml unsweetened soy milk or water
° 1-2 tablespoons shallot oil
° 4-5 tablespoons sugar, or to taste
1. Stream the taro in a pot of boiling water or streamer for about 10-15 minutes, until tender when pierced with a fork. Drain well and coarsely mash taro in a container with a fork.
2. Transfer to mashed taro to a blender. Stir in the oil, sugar and blend until smooth and creamy.
3. Place the ginkgo nuts, soy milk in a pot and bring to a boil. Stir in the taro puree, stirring slowly over low heat and bring to a boil.
4. Ladle the taro paste into individual serving bowls and serve hot.