Eight Treasures Taro Paste

Name: Eight Treasures Taro Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Areca; 30g peanut; 15g sesame; 2 pcs Red dates; 50g Lard (refined); 50g White sugar; 300g boiling water

by Caoxi pig

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Taro puree, also known as taro mash, is one of the traditional Fujian dishes. In Fujian, the final dessert must be mashed taro during festivals or banquets. This dish is fragrant and sweet, delicate and delicious. It is a dessert suitable for all ages. It is made by steaming and crushing taro with peanuts, sesame, red dates, cooked lard and other auxiliary materials. The taro here refers to betel nut. Taro, and the most famous betel nut taro is Fuding in Fujian. The local betel nut taro is large, loose in quality and fragrant. It is the first-class ingredient for making taro mud. And, when it comes to taro mud, I have to say it is interesting. Allusions. According to historical records, when Lin Zexu was sent to Guangzhou to ban smoking, the special envoys and consuls of many countries prepared western food in the hope that Lin Zexu would make a fool of himself while eating ice cream. Later, Lin Zexu also invited these consuls. He prepared a lot of cold dishes, and finally served a taro mash. These consuls thought that the taro mash should be a cold dish without any heat, so he ate it with big mouthfuls, and finally it was scalded. Yelling. Lin Zexu is a native of Fujian and an authentic Fuzhou, so it’s not surprising to use taro mud to tease the envoy. Nowadays, many families no longer make taro at home, but go to the supermarket or the market to buy ready-made taro. In fact, The preparation of taro mash is not difficult. In a few simple steps, you can also make a fragrant Fujian dessert at home.

Ingredients

800g Areca
30g Peanut
15g Sesame
2 pcs Red Dates
50g Lard (refined)
50g White Sugar
300g Boiling Water

Eight Treasures Taro Paste

1. Prepare the ingredients for making taro mash

2. Remove the roots of the betel nut taro, peel off the skin, and cut into moderately sized pieces

3. Place the cut betel nut taro pieces in a steamer

4. When the chopsticks are inserted into the taro block, it can be easily penetrated, which means that the taro has been steamed.

5. Take out the taro chunks and place them in a bowl to cool

6. Prepare a clean pot and pour the peanuts into the pot

7. On low heat, use a wooden spatula to stir fry the peanuts until the surface is slightly charred

8. Put the sauteed peanuts into a bowl, let it cool for a while, rub the skin of the peanuts with your hands

9. Pour the peanuts into the stone mortar into crushed granules

10. Wear disposable gloves, crush the taro into powder

11. Core the red dates

12. Cut the pitted red jujube pulp into strips, and chop the rest into finely pieces for later use

13. Add 50g cooked lard in a clean pot

14. Low heat, when the oil temperature rises, the lard melts, pour the taro

15. Turn the taro mushrooms in the wok so that the lard is absorbed and evenly absorbed by the taro mushrooms. Add 300g of boiling water in batches. Add a small amount of boiling water.

16. Add in portions until 300g of boiled water is completely absorbed by the taro and becomes a thin mud

17. Add 50g white sugar, mix with taro puree until absorbed

18. Add 8 pieces of chopped peanuts

19. Add 8 portions of ripe sesame seeds

20. Stir the ingredients in the pot evenly

21. Put the evenly mixed taro paste into a bowl or deep dish

22. Roll the red date strips inward into a flower shape

23. Place the red date flower in the middle of the taro paste into a circle, and sprinkle the last 2 parts of chopped peanuts and cooked sesame into the circle, and then sprinkle the red dates around.

24. Put the bowl or deep dish with taro mash into the steamer

25. Big fire, wait for the steam to come out and steam for another 10 minutes

Tips:
1. The auxiliary materials such as peanuts added in taro puree can be added or replaced according to personal preference;
2. The sweetness of taro mash is also added or reduced according to personal sweetness;
3. The freshly steamed taro paste seems to have no heat, but it is actually very hot, so be careful;
4. The taro paste is high in calories, so you can't eat too much at one time.