Taro purée,
also known as taro mash or taro paste,
() is a traditional dessert in
Fujianese cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this articl ...
and
Teochew cuisine
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaosha ...
. Made from puréed
taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afric ...
and
lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.[Lard]
entry in the ...
and served on a flat plate, the dessert is normally topped with toasted
sesame seeds
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
, and occasionally with candied ginkgo,
red dates, or melon seeds.
See also
*
*
Poi (food)
Poi is a traditional staple food in the Polynesian diet, made from taro.
Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. Modern methods use an in ...
References
{{food-stub
Taro dishes
Chinese desserts