Back Seasame, Brown Sugar Syrup
Taro is a starchy root vegetable that, when steamed, has a beautiful pink-purple color. It is commonly used in Taiwanese cuisine, usually in savory dishes, but it is not as familiar to the Western palate so I wanted to include it in the last course. I served the taro with a brown sugar syrup spiked with chili flakes after being inspired by the combination of spice and sweetness in Mexican chocolate.
1 lb taro root
1 cup sugar
½ cup heavy cream
2 Tbl roasted black sesame seeds
Peel taro and cut into 3-inch cubes.
Steam the taro cubes until easily pierced with a chopstick.
Process taro through a potato ricer. Mix in the sugar and cream.
Portion taro onto plates and shape the purée into a square, decorate with sesame seeds, and plate with the brown sugar-chili syrup.
Brown Sugar-Chili Syrup
½ cup brown sugar
¼ cup water
2 Tbl honey
2 Tbl dry chili flakes
In a saucepan, bring brown sugar and water to a boil.
Take off from heat. Add honey and chili flakes, stirring to combine. Let chill.
Refrigerate until ready to use.