Makes approx. 600g filling
1/2 purple taro, about 500g
125ml (1/2 cup) canola oil *
100-150g caster sugar, or adjust to taste
1/4 teaspoon salt
* Canola oil may be substituted with butter if the filling is to be used for cakes, or shallot oil for making buns or dim sum.
1. Peel the taro and cut into thin slices.
2. Steam over high heat for about 30 minutes or until soft.
3. Mash with a fork for rougher paste, or blend into finer paste (you may need to add a little water if blending) depending on its use for buns or cakes. You should have about 400-450g mashed taro.
4. Heat oil in a wok. Add mashed or blended taro, salt and half the sugar. Cook over moderate heat and stir until sugar dissolves. Taste and add remaining sugar, adjust as required, and stir until sugar dissolves and paste thickens. Remove from heat.
5. Let cool and store in airtight container in the refrigerator until ready to be used.
Taste: Sweet aromatic taro paste
Consume: Best within 1-2 weeks, or depending how much sugar is added to the paste; the more sugar added the longer it can be kept
Storage: Store in airtight container in the refrigerator
Recipe References: –