Taro Cake
by Chai rice, oil, salt, sauce and vinegar tea YLYN
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Peel the big taro and cut into small cubes.
2. Lean meat, minced meat.
3. Mix the sticky rice noodles into a thick paste and make it thicker.
4. Put the oil in the hot pan and sauté the minced meat first.
5. Add the diced fish head, stir fry, add salt and soy sauce.
6. Stir-fried until it's ripe, just fragrant.
7. Pour the fried taro into the batter.
8. Stir well.
9. Spread it flat in the steaming tray and steam for half an hour (depending on the size and thickness).
10. Take it out of the pan, cut it open and enjoy it, or you can fry it in a frying pan before eating.
