Taro Cake

Taro Cake

1. Peel off the outer skin of betel nut taro, clean it and set aside (it is best to wear gloves when peeling to prevent skin allergies and itching), and put the rice flour into a bowl.

2. Shave the taro into silk with a tool and put it in a bowl for later use.

3. Put an appropriate amount of oil in the pot, pour the taro shreds into the pot, stir fry for a fragrance, fry it and put it in a bowl for later use.

4. Pour the sticky rice noodles into a large bowl, add an appropriate amount of five-spice powder, an appropriate amount of salt, and an appropriate amount of chicken essence and stir well.

5. Add an appropriate amount of water and stir it into this state (do not pour the water all at once, add little by little, so as not to make the mixture too thin).

6. Then add the fried taro shreds, put on disposable gloves, and stir evenly with your hands.

7. Put the stirred taro shreds into a container and compact it with a spoon. Remember to compact it a bit, it will take shape when it is fried.

8. Put an appropriate amount of water in the steamer to boil, put on the steaming rack, put the taro shreds on the steaming rack, steam for 20 minutes, turn off the heat, and simmer for 5 minutes before taking out.

9. After steaming the taro cake, take it out and let it cool completely. Remember to cool it thoroughly before cutting it into pieces.

10. Put an appropriate amount of oil in the pot and fry the cut taro cake.

11. Fry one side and turn the other side to fry until golden on both sides.

12. The simple and delicious taro cake, freshly fried, is particularly fragrant.

13. Finished Figure 2

14. Finished picture three

15. Figure four of the finished product.

Tips:

1. When peeling the taro, remember to wear gloves, or your hands will be very itchy.
2. When adjusting the sticky rice noodles, remember to add the water little by little, don't pour it all at once.