This is a prized sweet treat by the Chinese in South East Asia. Although Although taro root is a starchy vegetable, it contains two types of carbohydrates that are beneficial for blood sugar management: fiber and resistant starch. Using Blyss instead of white sugar makes this a healthy dessert option.
“Or Nee” Taro Mud Pudding
🕒 Time to Prepare: 20 Minutes || 🕒 Time to cook: 30Minutes
Ingredients
- 1 kg taro
- 1/2 cup gingko nuts
- 1/2 cup lard or neutral flavoured coconut oil
- 500g thick coconut cream
- 500 water
- 2 tsp arrowroot starch
- 6 tbs Blyss monkfruit sweetener
- pinch of salt
Method
- Cut taro into small pieces and till soft – about 20min. Process the steamed taro with 4 tbs of Blyss till it turns into a smooth paste.
- In a wok or deep pan, add the lard/oil and heat. Add the paste and combine till the mixture becomes smooth and pudding-like.
- Gingko are often bought prepared in tins or packets. These can be simply rinsed and added to the recipe as a decoration.
- Add the coconut cream, 2 tbs Blyss, salt and water into a pot and stir in the arrow root starch. Heat up and stir till the liquid becomes combined and slightly thickened.
- Serve warm with the paste in a bowl decorated with gingko and pour over with the coconut cream liquid.
Nutritional Information
