Steamed taro is mashed, worked with lard and sugar in a hot wok until silky and glossy, then packed into a bowl, steamed again and turned out. It is crowned with sweet ginkgo nuts and chopped red dates and is famous for staying scalding hot under its smooth, shiny surface. Makes 6 servings in about 1 hr 25 min.
Prep20 min
Cook65 min
Total
1 hr 25 min
Servings
6
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
1 ½ lb (700 g)taro, peeled and cut into 3/4-inch (2 cm) slices
3 oz (80 g)lard, plus a little extra for the bowl
⅔ cup (120 g)granulated sugar
¼ cup (60 ml)hot water
½ cup (60 g)cooked ginkgo nuts, shelled, skinned and cooked (vacuum-packed are fine)
3 tbsp (40 g)rock sugar, crushed
⅓ cup (80 ml)water
¼ cup (30 g)dried red dates (jujubes), pitted and finely chopped
Wear gloves to peel and slice the taro. Steam the taro slices over boiling water until a chopstick slides through with no resistance, 25 to 30 minutes.
While still hot, mash the taro and press it through a coarse sieve, or mash very thoroughly, until there are no lumps.
Heat the lard in a wok or wide nonstick pan over medium-low heat until melted. Add the mashed taro and granulated sugar and stir and press constantly, adding the hot water a little at a time, until the paste is smooth, glossy and pulls away from the pan in one mass, 10 to 15 minutes.
Grease the heatproof bowl lightly with lard, pack the taro paste in firmly and smooth the top.
Steam the bowl of taro paste over medium heat, covered, for 20 minutes until heated through and slightly firmer.
Meanwhile, simmer the rock sugar and water in a small pan until the sugar dissolves, add the cooked ginkgo nuts and red dates and simmer gently until the syrup thickens slightly, about 5 minutes.
Run a thin knife around the bowl and turn the taro paste out onto a serving plate. Spoon the ginkgo nuts, red dates and syrup over the top and serve warm, warning guests that the inside stays very hot.
Tips
The lard seals in heat so the paste does not steam on the surface; let each spoonful cool a moment before eating.
Choose a dry, floury taro (the large betel-nut type): waxy taro gives a gummy paste.
Ginkgo nuts must be cooked and eaten in small amounts; this recipe uses about 10 g per serving.
Ginkgo nuts must be cooked and eaten only in moderation (no more than a handful per adult; less for children), as raw or large amounts can cause poisoning. Taro must be fully cooked; raw taro irritates the mouth and skin. The paste stays very hot inside; cool each spoonful before eating.
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How long does it take to make yu ni (fujian sweet taro paste)?
Plan on 20 minutes of prep and 1 hour 5 minutes of cooking. The recipe makes 6 servings.
How should I store yu ni (fujian sweet taro paste)?
Refrigerate covered up to 3 days. Steam 10 to 15 minutes until hot through before serving; add the ginkgo topping fresh.
Can I make yu ni (fujian sweet taro paste) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Yu ni is a classic sweet of Min (Fujian) cuisine, where steamed taro is mashed with sugar and lard and traditionally served as the last dish of a banquet. Serve it with oolong tea.
Variations
Osmanthus taro paste: stir 1 tsp (2 g) dried sweet osmanthus into the paste with the sugar; cook time unchanged.
Lard-free version: replace the lard with 80 g (6 tbsp) neutral vegetable oil; the paste is lighter in flavor, frying time unchanged.
Individual cups: pack into six 6-oz (175 ml) greased cups and steam 12 minutes instead of 20.
Melon seed topping: replace the red dates with 20 g (2 tbsp) toasted melon seeds scattered on top after the syrup.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
429Calories / serving
19.0gFat
62.8gCarbs
3.9gProtein
27.5gSugar
Whole recipe (6 servings):
~2574 cal ·
114g fat ·
377g carbs ·
23g protein ·
165g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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