How to make dessert taro paste

Taro paste is a dessert made from taro. There are many types of taro paste, such as Tai Chi taro paste, eight-treasure taro paste, ginkgo taro paste, etc. Different types of taro paste require different methods to make, and different raw materials need to be added during the production process. But no matter how it is cooked, it will not affect the soft and glutinous taste of the taro paste and its extremely high nutritional value. Below, I will introduce to you in detail the methods of making the above-mentioned taro paste.

1. Tai Chi Taro Paste

Main ingredients: 1000 grams of betel nut taro.

Ingredients: 100 grams of red dates, 15 grams of cherries, 15 grams of melon seeds, and 50 grams of candied winter melon strips.

Seasoning: 35 grams of white sugar, 250 grams of cooked lard.

Production steps:

1. Peel the betel nut taro, cut each into 4 pieces, put them in a bowl, add 150 grams of water, steam them in a steamer for one hour, take them out, put them on a curved board, press them into a fuzzy state with a knife, and pick out the coarse tendons. Peel and core the red dates, chop and divide into two portions. Cut winter melon strips into rice-sized pieces.

2. Put 50 grams of red dates in a bowl, add 50 grams of white sugar, steam it in a steamer over medium heat for five minutes and take it out.

3. Put the wok on low heat, heat 25 grams of lard, add the steamed red dates into the wok and stir into a paste. Pour the paste on the taro paste. Use melon seeds and cherries to decorate the taro paste into a Tai Chi pattern.

Tips: The eyes of the Tai Chi diagram can also be highlighted with red or green cherries.

2. Eight-treasure taro paste

Ingredients: 500 grams of taro, 100 grams of red bean paste, and appropriate amount of candied fruit for decoration (sugared lotus seeds, red and green silk, raisins, green plums, etc.).

seasoning:

1. 2 tablespoons of sugar, 2 tablespoons of salad oil;

2. Three spoons of sugar, one cup of hot water;

3. Half a spoon each of dry starch and water.

practice:

1. Peel and slice the taro, wash it with water and wrap it with microwave film (do not let it drip dry), heat it on high heat for 8 minutes until chopsticks can penetrate it, take it out and press it into a paste with the back of a knife while it is still hot, add seasoning, sugar and salad oil and mix well.

2. Take a medium bowl, apply a layer of salad oil on the inside, then arrange the candied fruits for decoration into a circle, fill it with half of the taro paste, put the red bean paste in the center, and then fill it with the remaining taro paste and flatten it. Cover it with microwave film, heat on high heat for 3 minutes, take it out and turn it upside down on a plate.

3. Put seasoning sugar and hot water into a container, heat on high heat for 2.5 minutes, add seasoning dry starch and water, mix well, continue heating for 20 seconds, take out, and pour it on the taro paste while it is hot.

4. According to individual taste, you can also wrap some red bean paste in the taro paste to make it more flavorful. After serving, eight kinds of ingredients including meat fruit, date paste, osmanthus, peanut kernels, longan, candied dates, green and red silk are sprinkled on the taro paste, making it colorful, beautiful and eye-catching. This is how the Eight Treasures Taro Paste got its name. The local Fuding taro has excellent texture and abundant resources, and most people can make this sweet food by themselves.

3. Ginkgo taro paste

Ingredients: 2 taels of ginkgo, 1.5 jin of betel nut taro, 3 scallions, 6 taels of rock sugar, 2 cups of water

Preparation method:

1. Shell and skin the ginkgo nuts, wash them, add rock sugar and water and simmer until the mixture becomes one cup. Take out the ginkgo nuts and keep the syrup for later use.

2. Peel and clean the betel taro, cut into large pieces, steam it, and press it into taro puree while it is still hot.

3. Heat the wok, add 4 tablespoons of oil, sauté the shallots until fragrant, discard them, add the taro paste, gradually add a little sugar water, stir-fry until the taro paste is soft and smooth, then serve and top with ginkgo nuts. It can be frozen in a cutting board or eaten while hot.