Wednesday, 22 September 2010

Taro / Yam Paste

I used the base recipe obtained from Corner Cafe then made a few changes. I wanted a smooth paste for a ping pei mooncake filling.

1 medium-sized taro, about 750g
125g unsalted butter
150g caster sugar
Pinch of sea salt


1. Peel skin off taro and cut into fairly even small cubes.

2. Place taro cubes into a metal plate, making sure the cubes are evenly
distributed on the plate. Sprinkle some water over the cubes. Avoid stacking
cubes on top of each other. If necessary, steam taro in batches, over high heat
for about 30 minutes, or until soft.

3. While still hot, mash taro with a potato masher until there are no lumps. Pass
mash through a fine sieve to get a smooth mash.

4. Melt butter in a saucepan over low heat. Add taro mash, sea salt, and half the
sugar. Add a little water (about 50mL) if mash is dry. When sugar dissolves, add
the remaining sugar, or to taste. Stir continuously until paste thickens. Adjust
taste. It should taste buttery and fragrant from the combination of taro and
butter, and sweet. Remove from heat.

5. Allow paste to cool at room temperature before storing in an airtight container
in the refrigerator.


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