Name: Taro Mashed Pork Floss Mochi Box Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 3 pcs egg; 140g Glutinous rice flour; 40g corn starch; 140g Light cream; 200g Lipu Taro; 30g Pork floss; 25g Salad oil; 280g milk; 3 drops White vinegar; 90g Sugar; 20g butter; 50g Purple Sweet Potato; 20g almond slices

Taro Mashed Pork Floss Mochi Box Cake

by Li Xiaobin

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Different tastes and flavors are combined in one box, you can’t put it down once you eat it, it’s also very suitable to take out for a picnic~

Taro Mashed Pork Floss Mochi Box Cake

1. Add 40 grams of milk to the salad oil and stir well until combined

2. Sift in low-gluten flour and mix well

3. Add 3 egg yolks, continue to zigzag and mix well

4. Add white vinegar to the egg whites, add 30 grams of sugar in 3 times and beat until hard foaming and small sharp corners appear

5. Put 1/3 of the egg white paste into the egg yolk paste and stir evenly

6. Pour the egg white paste and mix evenly

7. Pour into the baking tray, put it into the preheated 180 degree oven and bake for 13 minutes

8. Cut out cake slices according to the size and shape of the box

9. Put glutinous rice flour, corn starch, 30 grams of sugar, 100 grams of whipped cream and 200 grams of milk in the basin

10. Stir evenly, put it in the steamer, boil and turn to medium heat and steam for 15 minutes

11. After taking it out, put the butter in, pinch and stretch until the butter is completely fused with the mochi dough

12. Add the steamed taro and purple sweet potato to the food processor, add 30 grams of sugar, pour in 40 grams of whipped cream and 40 grams of milk to puree