Mashed Taro Root with Gingko

白果芋泥

Ingredients

  • 600g tare root

  • 225g gingko

  • 1 tsp osmanthus sugar

Seasoning

  • 225g sugar

  • 1 cup water

  • 2 tbsp oil

Method

  1. Peel, wash and slice the tare root, spread evenly on a plate and steam until done, then mash it with the blade of your chopper on a chopping board while it is still hot, mash it well a few times.

  2. Heat the wok and add some oil, put in the mashed tare root and stir it with a spatula, then add 150g of sugar and I cup of water, keep stirring until the tare root becomes fragrant and stiff..

  3. Boil the gingkoes, crush to remove the shell, split them in halves with a Chopper and then blanch with hot water. Remove the core, wash and then boil them with 75g of sugar and a little water.

  4. Put the gingkoes and the syrup into the mashed tare, cook over low heat for 5 minutes. Finally add the osmanthus sugar and serve.

Ingredients Heat the wok, add in the mashed root, sugar and water and keep stiring Cook the gingko in syrup until it boil

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