Coarse Grain Taro Mud Cake

Name: Coarse Grain Taro Mud Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 small bowl Cornmeal; 1 small bowl Flour; 1 small plate Lipu Taro; 1 small bowl Sugar; 1 tsp Baking powder; Some oil

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Today, I will use this homemade taro paste as a filling to make a few breakfast cakes. To be healthier, eat more whole grains. I added some corn flour to the flour. The whole family likes to eat whole grain cakes, so I will make them every other time. Usually the ratio of corn flour to flour is 1 :1, but it can also be adjusted according to your own taste. This dough with corn flour is more golden in color, and the taro paste filling inside is sweet and looks very attractive. The important thing is that it is good for your health, and eating more can help your stomach and intestines.

Ingredients

1 small bowl Cornmeal
1 small bowl Flour
1 small plate Lipu Taro
1 small bowl Sugar
1 tsp Baking Powder
Some Oil

Coarse Grain Taro Mud Cake

1. Prepare raw materials;

2. Mix flour and cornmeal at a ratio of 1:1;

3. The baking powder is dissolved in warm water and poured into the flour;

4. After mixing into a smooth dough, cover it with a lid and ferment at room temperature;

5. Put the Lipu taro in a pot and steam it;

6. Put the steamed taro in a bowl and add an appropriate amount of sugar;

7. Beat into puree with an electric mixer;

8. Heat a little oil in the pan, put the taro puree in the pan and stir fry;

9. Stir-fry the moisture until the taro mash is not easy to push;

10. Divide the dough into six small doughs, round them, and cover them for 10 minutes;

11. Press the dough into a round piece, and put the fried taro paste in the middle;

12. Wrap it into a cake shape;

13. Heat the pan with a little oil, put the taro mud cake face down into the pan, add some water;

14. Covered and simmered and cooked;

15. After opening the lid, slowly fry it until golden on both sides.

16. Ready to eat,

Tips:
1. The selected cornmeal and ordinary flour are mixed, according to the ratio of 1:1, or according to personal preference; 2. The taro I chose Lipu taro, it is more flour noodles, first steamed, then rolled into a puree, and finally Add sugar and stir-fry the water to make taro paste filling; 3. Add some oil and water when frying the whole grain cake, cover and simmer for a few minutes to let it cooked, then uncover and fry slowly until golden on both sides.