Crispy Taro Rolls
1.
200 grams of taro, cut into small pieces, and a small purple sweet potato, all washed and peeled, steamed in a pot, can be easily pierced with chopsticks and then steamed.
2.
Use a rolling pin to mash the purple potato and taro, add condensed milk or sugar.
3.
Mix the taro and purple sweet potato.
4.
Prepare two eggs, beat them into egg liquid, use them to brush the surface, prepare some coconut paste, and some toast slices.
5.
The toast slices go to all sides and roll them into thin slices with a rolling pin.
6.
Spread the taro filling evenly on the toast, leaving aside on both sides.
7.
For each rolled toast roll, cut a knife in the middle and spread it flat on the baking tray. First brush a layer on the toast with olive oil to prevent the toast crust from cracking during baking.
8.
Finally, brush with a layer of egg liquid and sprinkle an appropriate amount of coconut paste on the surface.
9.
Preheat the oven at 180 degrees for 8 minutes, place the baking tray on the middle layer and bake for 15-20 minutes, and the surface will be colored until golden.
10.
There is another way of fragrant taro rolls, which is to wrap the egg liquid and fry it on a low fire. The taste will be more crispy, but the oil content is higher, so I used the baking method.
11.
It's really delicious, let's have a few rolls!
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