[rabbit Loves Kitchen Mid-autumn Family Banquet] Taro Pancakes

Name: [rabbit Loves Kitchen Mid-autumn Family Banquet] Taro Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/4 taro; Some Cassava starch; 1 piece egg; 3 tablespoons Cooking oil; Some salt; Some Sugar; 2 pcs shallot

by --Lan

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The taro in Lipu, Guangxi is well-known far and wide. Except for the head and tail, the middle part is especially waxy. There are so many dishes that the taro can be used in. First, I will introduce a small cake that the whole family likes very much. It can be used as a Mid-Autumn Festival dinner Staple food. "

Ingredients

1/4 Taro
Some Cassava Starch
1 piece Egg
3 tablespoons Cooking Oil
Some Salt
Some Sugar
2 pcs Shallot

[rabbit Loves Kitchen Mid-autumn Family Banquet] Taro Pancakes

1. Dice the taro, put it in a steamer, and steam over high heat.

[rabbit Loves Kitchen Mid-autumn Family Banquet] Taro Pancakes recipe

2. Try to clamp the taro with chopsticks. If it is easy to pick up, it means that it is well cooked. Crush the taro with a spoon.

3. Add tapioca starch, the ratio of starch to taro puree is 1:1, because steamed taro is relatively dry, add an egg, add salt, sugar, and make a dough.

4. Spread the dough, sprinkle with chopped green onion, and continue to mix evenly. Divide the large dough into smaller pieces, round the small dough, and then lightly press it to turn into round biscuits, set aside.

5. After the frying pan is heated, the bottom cakes are slowly fried on medium and low heat, and the sides are turned repeatedly until golden on both sides.

6. This is a small pancake with crispy outside and soft inside. It is a good choice for breakfast and afternoon tea.