Milk Taro Puree

Name: Milk Taro Puree
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Lipu Taro; 30g Sugar; 30g condensed milk; 80g Light cream

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A few years ago, the TV series "Prime Minister Liu Luoguo" made Guangxi Lipu taro popular all over the country, and even northerners knew its unstoppable charm. Soon Lipu taro as big as a small winter melon appeared on the market. Since then, my family has eaten a few every year.

Due to the epidemic this year, the market has not been opened, and grocery shopping can only go out and rush to purchase once a week. Fortunately, I saw the Lipu taro on the Internet, so I quickly placed an order and bought one. After a long journey for several days, the taro is finally home! The community did not allow express delivery, but took it back under light rain. I made this taro mash the next day. I will share some other different ways of eating taro.

To say that the popularity of Lipu taro is not only because of its good taste, but also because of the nutritional value of taro. Taro is rich in starch, which can be used as a part of the staple food and can be used in vegetables. Taro has the effects of invigorating the spleen and promoting dampness, and regular consumption can improve immunity. Lipu taro is the best taro in Guangxi. As a tribute of choice in Guangxi, it reached its peak during the late Sui Dynasty, especially during the Qianlong period of the Qing Dynasty. It also formulated special taro for the 2008 Beijing Olympic Games.

The taro mash made with Lipu taro can not only be eaten as a low-calorie dessert, but also can be filled with steamed buns, toast, and cake rolls. It is also good to make a cup of taro milk tea.

Ingredients

1 piece Lipu Taro
30g Sugar
30g Condensed Milk
80g Light Cream

Milk Taro Puree

1. One Lipu taro, the surface is rinsed clean;

2. Cut off the skin with a sharp knife, and dig out any bad parts;

3. Split the taro in half, and then cut into thin slices. The thinner the taro, the easier it will be steamed. Randomly put on the plate, there are gaps between the taro slices, which is good for air circulation and cooks quickly;

4. Put it in a steamer with cold water and steam for about 15 minutes after SAIC;

5. With chopsticks, you can easily penetrate the bottom taro slices, which is completely steamed;

6. Prepare steamed taro slices, caster sugar or soft white sugar, whipped cream, and condensed milk;

7. Put the taro into a large bowl, weigh 608 grams, press it with a mud press to make taro puree, it does not matter if there are small particles, it tastes more delicious;

8. The sugar, condensed milk, and light cream are weighed and poured into the taro puree; the sweetened condensed milk can replace part of the sugar. The amount of sugar can be adjusted according to taste preference. The light cream is to increase the mellow taste; the final taro puree is not very sweet; It is suitable for making cake rolls. If steamed buns, you need to add some sugar;

9. Use a spoon or a mud press to mix all the ingredients evenly; the taro mud at this time feels a bit thin and lacks viscosity;

10. Pour the taro puree into a non-stick wok, stir it with a high-temperature resistant silicone spatula over low heat, so that the excess water will evaporate. The taro puree looks sticky and will not fall off easily when picked up; If the fry is too dry, the mashed taro should be easily kneaded into a ball and not loose;

11. The fried taro puree can be eaten directly, and can be used as filling filling, which has a wide range of uses. It can be used in cake rolls, sandwich bread, and buns. If you want to eat it as a snack, you can use a mung bean cake or moon cake mold, fill the taro paste and release it, isn’t it much more beautiful?

Tips:
1. Lipu taro is the first choice for taro. It has a soft and waxy texture and a sweet taste. The color of the taro paste is faint purple, which is very beautiful;
2. Condensed milk and whipped cream are not necessary, they can be replaced by milk; the amount of sugar is adjusted according to the taste, you can taste it after adjusting the taste, and then decide whether to add sugar;
3. The fried taro paste is sealed and kept in refrigerator for no more than 5 days.