Ingredients: (makes 8-10 servings)
- 2 to 3 pounds taro
- 2 dozens dried red dates
- 2 dozens dried lotus seeds
- 1 can red bean paste
- 1/2 cup raisins
- 12 candied cherries
- 1 box mixed color candied fruits
- 1/2 cup sugar
- 2 tablespoon shortening or vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
1. Prepare two medium size molds or bowls. Lightly coat oil over the bottom and sides of each mold.
2. Soak red dates, cook in a low heat for 10 minutes or until soft; cut dates in halves and remove seeds. Save the soaked water.
3. Rinse lotus seeds in cold tap water. Boil it, turn heat to medium, continue to cook for 15 minutes or until soft and tender.
4. Soak raisins in water or desert wine, let it soft. Cut candied fruits in same sizes. These 3 steps can be done days ahead.
5. Arrange all decorated ingredients in a pretty design at bottom of each mold.
6. Peel taro root and slice thinly. Steam for 25 minutes or until tender and soft.
7. While taro is still warm, using potato masher, mash it with sugar and shortening until creamy and smooth. Discard the pieces that are not soft. Divide mashed taro in two equal parts in order to make 2 taro puddings
8. For each mold, take two-third of taro to cover, completely, the bottom and sides, up to the top of mold; leave the center empty. Fill center with red beans paste, up to 4/5 in the way. Cover and close the gap with remaining mashed taro, flat it.
9. Steam taro pudding for an hour, check occasional if more water is needed. Meanwhile, mix sugar, cornstarch and the soaked (red dates) water to make the syrup. Bring it to boil and simmer for 10 minutes.
10. To serve, turn mold out onto a serving plate. Pour the syrup over and serve hot.