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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Steam the taro.
2. Boil ginkgo nuts until tender, then drain.
3. Combine steamed taro, rock sugar, and water (for blending) in a blender. Blend until smooth.
4. Pour the taro paste into a pot, add water (for thinning) and salt. Bring to a simmer, stirring constantly.
5. Slowly add the tapioca starch slurry while stirring until the paste thickens slightly.
6. Stir in the coconut milk and cooked ginkgo nuts. Heat gently without boiling.
7. Serve warm or chilled.

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