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]
 A bowl of taro purée served in a flat plate, topped with roasted sesame seeds, melon seeds, and candied ginkgo. | |
| Alternative names | Taro mash, Taro paste |
|---|---|
| Place of origin | China, Taiwan |
| Region or state | Fujian Province, Republic of China |
| Main ingredients | Taro, lard, sugar |
| Similar dishes | Ube halaya |
See also edit
References edit
- ^ Hsieung Deh-ta (2002). The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. Macmillan. p. 49. ISBN 9780312288945.
- ^ a b Tian, Wei (February 7, 2011). "Old Fuzhou and the color purple". China Daily. Retrieved October 10, 2017.
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