Taro Mud with Ginkgo Nuts

Although taro and ginkgo nuts may seem unlikely ingredients for a sweet recipe, this is a celebrated Chaozhou pudding. Lard is traditionally used to make the dense consistency of the mashed taro – mud – richer and more fragrant, but I have been assured by many Chaozhou natives that for the sake of cutting down on cholesterol, they use peanut or corn oil which has had spring onion fried in it in order to enhance the fragrance and make up for the flavour lost by not using lard. By all means u