ANN/CHINA DAILY – For those who cherish the comforting embrace of traditional flavours, this taro and ginkgo nut dish is a harmonious blend of silky taro paste and subtly sweet marinated ginkgo nuts. Its simplicity belies the complexity of its textures and flavours, making it a perfect treat to prepare for family or friends. Let’s dive into how you can recreate this timeless delicacy at home.
Ingredients
– 400g taro
– 8 ginkgo nuts
– 2 shallots, thinly sliced
– 100g granulated sugar
– 120–150ml vegetable oil
The Method
Prepping the Taro:
Begin by rinsing and peeling the taro. Dice it into small chunks, then steam for about 20 minutes until soft. While still warm, blend the steamed taro at high speed to form a smooth paste. Once done, set it aside.
Preparing the Ginkgo Nuts:
Crack open the ginkgo nuts gently with the back of a cleaver to extract the kernels. Boil the kernels for 15 minutes on high heat, which will help loosen their outer membranes. Rub off the membrane and slice each kernel to remove the bitter green embryo inside.
Place the prepared kernels in a small bowl with 2 teaspoons of granulated sugar and 6 tablespoons of hot water. Stir until the sugar dissolves, then let the nuts marinate for at least 2 hours—or better yet, overnight. This step enhances the natural sweetness of the ginkgo nuts.
Shallot Oil: The Magic Ingredient
Heat the vegetable oil in a wok over high heat. Once it’s hot, fry the sliced shallots until they turn golden brown. Remove the fried shallots (perfect as a topping for other dishes!) and transfer the fragrant shallot oil to a separate container for later use.
Crafting the Taro Paste:
Using the same wok, heat 2 tablespoons of the shallot oil over high heat. When the oil is hot, add the taro paste and granulated sugar, stirring constantly for 2 minutes.
Reduce the heat to medium and gradually add another 2 to 3 tablespoons of shallot oil, stirring well. Continue cooking for another 2 minutes, ensuring the sugar dissolves fully and the oil blends seamlessly into the paste. The result should be a luscious, glossy taro paste with a hint of savoury richness from the shallot oil.
Bringing It All Together:
Transfer the warm taro paste to a serving bowl. Spoon the marinated ginkgo nuts over the top, letting their syrupy sweetness seep into the paste. Serve immediately for the best texture and flavour.
A Dish with Endless Possibilities
This taro and ginkgo nut delight is a celebration of textures and contrasts. The creamy, slightly nutty taro paste pairs beautifully with the delicate sweetness of the ginkgo nuts, while the subtle aroma of shallot oil ties it all together.
Enjoy it as a standalone dessert or as part of a larger meal. For an added flourish, consider garnishing with fried shallots or a sprinkle of crushed nuts.
No matter how you serve it, this dish offers a taste of tradition that’s sure to leave an impression.
