Taro purée
{{Short description|Chinese dessert}}
{{Infobox Prepared Food
|name=Taro purée
|alternate_name=Taro mash, Taro paste
|image=Taro purée.jpg
|caption=A bowl of taro purée served in a flat plate, topped with roasted sesame seeds, melon seeds, and candied ginkgo.
|region=Fujian Province, Republic of China
|main_ingredient=Taro, lard, sugar
| similar_dish = Ube halaya}}
Taro purée,{{cite book|author=Hsieung Deh-ta|title=The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes|publisher=Macmillan|date=2002|page=49|url=https://books.google.com/books?id=fsJvn_9qctwC&dq=taro+mash+fujian&pg=PA50|isbn=9780312288945}} also known as taro mash or taro paste,{{cite web|url=http://usa.chinadaily.com.cn/life/2011-02/07/content_11968941.htm|title=Old Fuzhou and the color purple|publisher=China Daily|date=February 7, 2011|accessdate=October 10, 2017|author=Tian, Wei}} ({{zh|c=芋泥|p=yùní|s=|t=|poj=ō̍‑nî}}) is a traditional dessert in Fujianese cuisine and Teochew cuisine. Made from puréed taro and lard and served on a flat plate, the dessert is normally topped with toasted sesame seeds, and occasionally with candied ginkgo, red dates, or melon seeds.