📝 About This Recipe
A crown jewel of Fujian (Min) cuisine, this silky, fragrant taro paste is a masterclass in texture and refined sweetness. Traditionally served at the end of a formal banquet, it transforms the humble, earthy taro root into a velvet-smooth puree enriched with traditional lard and aromatic shallots. This dish is celebrated for its 'hidden heat'—the thick layer of oil on top traps the steam, keeping the dessert piping hot even when it appears cool to the eye.
🥗 Ingredients
The Taro Base
- 600 grams Large Taro Root (preferably Lipu taro) (peeled and cut into 1-inch cubes)
- 120 grams Fine Granulated Sugar (adjust to taste)
- 3-4 tablespoons Hot Water (to adjust consistency if needed)
The Fat and Aromatics
- 80 grams Rendered Lard (traditional for flavor; can substitute with coconut oil for vegan version)
- 3 pieces Red Shallots (thinly sliced)
The Toppings (The Jewels)
- 1 teaspoon Dried Osmanthus Flowers (for a floral aroma)
- 4 pieces Dried Red Dates (Jujubes) (pitted and sliced)
- 4 pieces Glazed Cherries (halved)
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 2 tablespoons Sweetened Red Bean Paste (optional, for layering)
- 8 pieces Ginkgo Nuts (canned or fresh, peeled)
👨🍳 Instructions
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1
Begin by preparing the taro. Ensure you wear gloves when peeling fresh taro to avoid skin irritation from the calcium oxalate crystals.
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2
Cut the peeled taro into uniform 1-inch cubes. Place them in a steamer basket over boiling water and steam on high heat for 25-30 minutes until a fork slides through them like butter.
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3
While the taro is steaming, prepare the shallot oil. In a small wok or saucepan, melt the lard over low heat. Add the sliced shallots and fry slowly until they are golden brown and crisp. Strain the lard into a heatproof bowl and discard (or snack on) the fried shallots.
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4
Transfer the hot, steamed taro into a large mixing bowl. While it is still steaming hot, use a potato masher or a sturdy fork to crush the taro into a rough paste.
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5
For a truly professional Fujianese texture, pass the mashed taro through a fine-mesh sieve or a ricer. This removes any fibrous bits and ensures a velvet-smooth mouthfeel.
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6
Add the granulated sugar to the warm taro paste. Stir vigorously until the sugar is completely dissolved.
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7
Gradually incorporate the warm shallot-infused lard, one tablespoon at a time. Whisk the paste in one direction; the taro will emulsify with the fat, becoming glossy and pale lavender.
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8
If the paste feels too stiff, add the hot water one tablespoon at a time until it reaches a thick, spreadable consistency that holds its shape but feels light.
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9
Transfer the taro paste into a heatproof serving bowl or individual ramekins. Smooth the top with a spatula.
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10
Arrange the red dates, cherries, ginkgo nuts, and any other 'jewels' on top in a decorative pattern. If using red bean paste, you can hide a small dollop in the center before smoothing the top.
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11
Place the bowl back into the steamer for a final 5-10 minutes. This 'sets' the paste and ensures it is piping hot throughout.
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12
Carefully remove from the steamer. Sprinkle with dried osmanthus flowers and toasted sesame seeds just before serving. Serve immediately.
💡 Chef's Tips
Use 'Lipu' taro if available, as it has the highest starch content and most fragrant aroma. Always mash the taro while it is piping hot; once it cools, the starches set and it becomes difficult to achieve a smooth texture. Traditional lard is the secret to the authentic flavor and glossy finish, but refined coconut oil is the best plant-based alternative. Be careful when eating! This dish is famous for being 'falsely cool'—the oil on top prevents steam from escaping, so the interior remains scalding hot.
🍽️ Serving Suggestions
Pair with a strong Tieguanyin Oolong tea to cut through the richness of the lard. Serve as the final course of a multi-course Chinese dinner to cleanse the palate with its earthy sweetness. Accompany with a side of crispy fried dough sticks (Youtiao) for a delightful texture contrast. Enjoy alongside a small bowl of warm fermented rice soup (Jiuniang).