Orh Nee (Teochew Sweet Taro Paste)

Instructions

1. Make the shallot oil: put the neutral vegetable oil and shallots in a small saucepan over medium-low heat and cook, stirring often, until the shallots are light golden and crisp, 8 to 10 minutes. Strain, saving the oil (keep the crisp shallots for another dish), and let the oil cool.
2. Steam the taro over boiling water until it is completely tender and a chopstick slides through with no resistance, 25 to 30 minutes.
3. While the taro is hot, mash it in a food processor with 120 ml of the hot water until very smooth, about 1 minute, scraping down the sides. For an extra-silky paste, press it through a sieve.
4. Make the topping: combine the pumpkin, ginkgo nuts, sugar and water in a small saucepan. Simmer gently until the ginkgo nuts are cooked through and the pumpkin is tender but holds its shape, 15 to 20 minutes, and the liquid has reduced to a light syrup.
5. Heat 80 ml of the shallot oil in a nonstick wok or wide pan over low heat. Add the taro paste and the 120 g granulated sugar and cook, stirring and folding constantly, until the sugar dissolves and the paste turns glossy and pulls away from the pan, 10 to 12 minutes. Loosen with the remaining 60 ml hot water a little at a time if it gets too stiff.
6. Spoon the hot taro paste into small bowls and smooth the tops. Spoon the pumpkin, ginkgo nuts and syrup over each bowl and finish with a few drops of the remaining shallot oil. Serve warm.