6 Servings

 
    What you'll need:
 
 

Ingredients for Taro paste:

  2   lbs. taro root
  2/3   cup granulated sugar
  3   tablespoons corn oil
 

Ingredients for White Agar:
  1/2   oz. dried white fungus
  2/3   cup white granulated sugar
  4   cups water
 

Ingredients for Agar Mixture:
  12   dried red dates
  1/2   lb. white nuts
  20   water chestnuts
  1   cup white granulated sugar
  
   Directions: (Continued)
 
  5.   Remove white nuts from hard shell; peel off brown skins. Combine nuts with 4 cups water in stockpot; bring to a boil for 20 minutes over high heat. Drain. Add 3 cups cold water, bring to a boil, add 1/2 cup sugar, cook over low heat for 30* minutes. Stir in water chestnuts, dates, and white agar. Remove from heat.

White nuts in pot
  6.   Pour taro paste in serving bowl, add one thin layer of white agar soup mixture; decorate with red dates and white nuts  on top. Serve. Makes 6 servings.

Final touch and ready to serve
  Directions:
 
  1.   Prepare taro paste as shown in the Taro Pudding with Red Dates. Set aside.

Taro paste ready in bowl
  2.   Prepare white agar as shown in the Sweet White Fungus Soup with Fruit. Do not add cherries or peach. Set aside.

White agar  cooked in pot
  3.   Soak red dates in warm water for 1 hour, cook with 2 cups water for 10 minutes over high heat. Set aside.
  4.   Peel water chestnuts, cut into thin slices. Cook with 2 cups water. Bring to a boil, add 1/2 cup sugar, cook over low heat for 20* minutes. Add red dates. Set aside.

Water chestnut slices with red dates  
* Because ranges vary, adjust time and temperature as necessary.
   
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