Pumpkin Orh Nee (Teochew Taro Paste with Pumpkin)

Instructions

1. Make the shallot oil: heat the neutral oil and shallots in a small pan over medium-low heat, stirring often, until the shallots are light golden, 8 to 10 minutes. Strain the oil and cool; set the shallots aside for another dish.
2. Steam the taro cubes over high heat until very soft and easily crushed with a fork, 25 to 30 minutes. Steam the kabocha pumpkin cubes alongside, on a separate plate, until tender, 12 to 15 minutes, and remove them first.
3. While the taro steams, simmer the cooked ginkgo nuts with the 120 ml water and 40 g sugar in a small pan over low heat for 10 minutes; keep them in the syrup.
4. Mash the hot taro, then blend or press it through a sieve with the 150 ml water until very smooth.
5. Heat 60 ml of the shallot oil in a wok or nonstick pan over medium-low heat. Add the taro purée, 120 g sugar and a pinch of salt and cook, stirring and folding constantly, until glossy, smooth and pulling away from the pan, 10 to 12 minutes. Add a spoonful of water if it gets too stiff.
6. Mash the pumpkin with the 20 g sugar into a smooth purée and warm it in a small pan over low heat, stirring, 2 to 3 minutes.
7. Warm the coconut milk with a pinch of salt over low heat until steaming, about 2 minutes; do not let it boil.
8. Spoon the warm taro paste into 6 small bowls, top each with pumpkin purée and about 4 drained ginkgo nuts, then spoon a little coconut milk and a few drops of the remaining shallot oil over the top. Serve warm.