Taro Paste with Ginkgo and Coconut Milk芋頭露配白果椰汁
A classic Hong Kong sweet soup featuring creamy taro paste, tender ginkgo nuts, and a fragrant coconut milk swirl. It's a comforting and subtly sweet dessert.
01Ingredients
- 500g fresh taro, peeled and sliced
- 100g ginkgo nuts, shelled and peeled
- 80g rock sugar
- 200ml coconut milk
- 100ml water (for blending)
- 50ml water (for thinning)
- 1 tablespoon tapioca starch
- 2 tablespoons water (for tapioca starch slurry)
- A pinch of salt
Nutrition (per serving)186kcal
- Protein2.8g
- Carbs28.5g
- Fat7.2g
Fiber 2.1 gSodium 89 mg
02Steps
- Steam the taro.
- Boil ginkgo nuts until tender, then drain.
- Combine steamed taro, rock sugar, and water (for blending) in a blender. Blend until smooth.
- Pour the taro paste into a pot, add water (for thinning) and salt. Bring to a simmer, stirring constantly.
- Slowly add the tapioca starch slurry while stirring until the paste thickens slightly.
- Stir in the coconut milk and cooked ginkgo nuts. Heat gently without boiling.
- Serve warm or chilled.
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