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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

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This classic Teochew dessert made of taro paste is traditionally sweetened with plenty of sugar and mixed with lard for a richer taste and depth of flavour. Fresh pork fat is fried with garlic until the lard is rendered, then the liquid lard is mixed with the steamed taro and cooked until the mixture becomes a soft, gooey paste. A thick sugar syrup is then stirred in before serving. These days, for a healthier but nonetheless delicious rendition, you can substitute cooking oil for the lard.