Taro purée
A bowl of taro purée served in a flat plate, topped with roasted sesame seeds, melon seeds, and candied ginkgo.
Alternative namesTaro mash, Taro paste
Place of originChina, Taiwan
Region or stateFujian Province, Republic of China
Main ingredientsTaro, lard, sugar
Similar dishesUbe halaya

Taro purée,[1] also known as taro mash or taro paste,[2] (Chinese: 芋泥; pinyin: yùní; Pe̍h-ōe-jī: ō̍‑nî) is a traditional dessert in Fujianese cuisine and Teochew cuisine. Made from puréed taro and lard and served on a flat plate, the dessert is normally topped with toasted sesame seeds, and occasionally with candied ginkgo, red dates, or melon seeds.[2]

See also

References

  1. Hsieung Deh-ta (2002). The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. Macmillan. p. 49. ISBN 9780312288945.
  2. 1 2 Tian, Wei (February 7, 2011). "Old Fuzhou and the color purple". China Daily. Retrieved October 10, 2017.
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