What are the methods of making taro paste dessert?

When we make Laba porridge, we will add various ingredients, taro is an indispensable one. Many people like to eat taro very much. It has a soft and glutinous taste. Taro can also be made into desserts. Taro paste is a very delicious one. It is very rich in nutritional value and can be eaten with fruits. You can make ginkgo taro paste or eight-treasure taro paste. They all taste very good. It is a delicacy that both young and old can eat and can be made often.

How to make 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: 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. Put 50 grams of red dates in a bowl, add 50 grams of sugar, steam in a steamer over medium heat for five minutes and take out. Put a wok on low heat, heat 25 grams of lard, add the steamed red dates and stir into a paste. Pour the paste over 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.

Eight Treasures Taro Paste

Ingredients: 500 grams of taro, 100 grams of red bean paste, appropriate amount of candied fruit for decoration (sugar lotus seeds, red and green silk, raisins, green plums, etc.), seasoning: two spoons of white sugar, two spoons of salad oil; three spoons of white sugar, one cup of hot water; half a spoon each of dry starch and water. Preparation: Peel and slice the taro, wash with water and wrap with microwave film (do not let it drip dry), heat over high heat for 8 minutes until chopsticks can penetrate, take out and press into a paste with the back of a knife while it is still hot, add seasoning, sugar and salad oil and mix well. 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. 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 on the taro paste while it is hot. 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.

Ginkgo Taro Paste

Ingredients: Ginkgo (2 taels), betel taro (about 1.5 pounds), green onions (3 pieces), rock sugar (6 taels), water (2 cups) Preparation method: Shell and peel the ginkgo, wash it, add rock sugar and water and simmer until one cup remains. Take out the ginkgo and keep the syrup for later use. Peel and clean the betel taro, cut into large pieces, steam it, and press it into taro puree while it is still hot. Heat up a wok, add 4 tablespoons of oil, sauté scallions and discard, add taro paste, gradually add sugar water, stir-fry until 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. Cuisine: Fujian cuisine. Features: simple and economical ingredients, sweet and delicious, most suitable as a dessert after a meal.