This is probably one of my favorite paste, apart from red bean and mung bean paste. I find this yam paste very underrated, I mean it is not largely used as red bean paste in desserts and pastries. Perhaps due to it's earthy taste and texture? Anyway, there're a large variety of this yam species, some may call it taro or ube, some are purple in color and some are in darker shade of grey. The trick here is to adjust the amount of sugar and glutinous rice flour vs types of yam or taro used. Different types of yam or taro or ube has different textures and different level of sweetness. I will be using this paste mainly for mooncake, but who knows, I might be using this recipe for some pastry. For now, I hope you will give this recipe a try.
Yam / Taro Preferably Organic Coarsely Diced, 325g
Caster Sugar, 115g
Sea Salt, Pinch
Glutinous Rice Flour, 1 TBSP
High Quality Coconut Oil Preferably Organic, 2 TBSP
Cast Iron Skillet / Pan
Prepare a steamer.
Steam yam or taro in the steamer until fork tender and almost break apart.
In a bowl add sugar, salt, glutinous rice flour and water.
Stir to combine well or until the sugar has dissolved.
Using a ricer, while the yam or taro is still hot, mash the yam or taro into the sugar mixture.
*The amount of sugar needs to be adjusted as different yam or taro has different level of sweetness. Same goes for the glutinous rice flour, different yam or taro has different textures. If you find that the yam or taro is very starchy, omit or reduce the glutinous rice flour.*
Mix to combine well.
In a skillet over medium-low heat, add the coconut oil.
Once the oil is heated up, transfer the yam or taro mixture into the skillet.
Stir to combine well.
Cook the yam or taro mixture for about 15 to 20 mins or until the mixture becomes smooth, thick, slightly glossy and change into a darker color.
Remove from heat and set aside to cool down completely.
Transfer into a sterilized jar and chill in the fridge.
The paste will harden over time in the fridge.
The paste can be kept in the fridge for up to 7 days.