700g. "Taro puree, also called taro antler, is one of the traditional sweets in Fujian cuisine in Fujian Province. It is made from boiled and mashed taro with red dates, cherries, melon seeds, winter melon sugar, white sugar, osmanthus and cooked lard. By inquiry According to the jelly table on Guzao Wandan's official website, Guzao Wandan's taro paste custard rolls weigh 700g. There is a custom of making taro paste in the Fujian region. Taro paste is often served as the finale dessert at Fuzhou banquets. The Fuding betel nut taro produced in Ding is the most authentic.