Ingredients (serves 4-6)
° 500g taro (weighed after peeling), peeled and diced
° 1 pack (75g) cooked ginkgo nuts, halved
° 250ml unsweetened soy milk or water
° 1-2 tablespoons shallot oil
° 4-5 tablespoons sugar, or to taste
1. Stream the taro in a pot of boiling water or streamer for about 10-15 minutes, until tender when pierced with a fork. Drain well and coarsely mash taro in a container with a fork.
2. Transfer to mashed taro to a blender. Stir in the oil, sugar and blend until smooth and creamy.
3. Place the ginkgo nuts, soy milk in a pot and bring to a boil. Stir in the taro puree, stirring slowly over low heat and bring to a boil.
4. Ladle the taro paste into individual serving bowls and serve hot.