1. Wash and peel the taro and cut into small pieces for later use.
2. Add water to the pot, pour the taro, boil the taro until it is soft and waxy, and then squeeze it into a puree. Then add an appropriate amount of flour, a little milk and 1 teaspoon of sugar, mix well and knead the dough by hand.
3. Put the kneaded dough aside to wake up for 15 minutes, then pull it into a dough and knead it into a cylindrical shape, then wrap it in egg liquid and bread crumbs and place it on a plate.
4. Pour the oil in the hot pan, put the mashed taro rolls one by one after heating up, turning over to prevent frying. You can fish out after deep-fried until golden on both sides.
5. Finished picture.
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