Pan-fried taro cake
By ViolaReichel
In the past, when I went to tea in my hometown, in addition to shrimp dumplings and egg tarts, which were two must-order things, there was also one tea that I liked very much, and that was taro cake. It tastes delicious when fried and is especially delicious. It has been more than a year since I left Guangdong. In addition to missing my friends and family, I also miss the snacks in my hometown. Now is the season for taro. I bought a taro a few days ago and made pot rice. I used the remaining half to try making taro cake, and it really made it. It can also be regarded as a solution to nostalgia.
Recipe Recommendations
- Taro 半个 约300 grams
- sticky rice flour 一碗 约250 grams
Steps for Pan-fried taro cake
1
Peel the taro and wash it.
2
Cut it into thin threads.
3
After putting oil in the pan and heating it up, add the shredded taro in and stir-fry until fragrant, and then turn off the heat.
4
Put the sticky rice flour into a large bowl, add a little salt, sugar, and chicken essence, mix well, add a bowl of boiling water, and then stir into a powder paddle without obvious particles.
5
Pour the fried shredded taro into the powder paddle and gently mix well. Then pour it into an oiled basin. Gently flatten the surface with chopsticks.
6
After putting water in the pan to boil, put it into the pan over high heat and steam for 15-20 minutes. Use a toothpick and insert it into the cake. If you pull it out and stick it to it, you can leave the pan.
7
Remove the pan and let cool, cut it into small pieces, then put a little oil in the pan, and fry the sliced taro cake until golden brown in two sections.