taro bean paste cake

Taro has a high nutritional value. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic for all ages and young. It is a treasure of nourishing vegetarian food in autumn and winter.
Taro is sweet, spicy and flat in nature and enters the intestines and stomach. It has the effects of nourishing the stomach, broadening the intestines, relaxing the bowels and resolving masses, replenishing the middle and nourishing the liver and kidney, and replenishing the essence and marrow.
This taro cake is soft, glutinous and sweet on the entrance. It is a small point with nourishing effect and can be eaten as a snack.
However, you should not eat too much, glutinous rice products are not easy to digest.

Recipe Recommendations

glutinous rice flour 100 grams
Chengfen 30 grams
bean paste 50 grams
Taro 100 grams
white sugar 20 grams

sweetening
steamed
half an hour
ordinary

Steps for taro bean paste cake

Prepare all the ingredients.

Wash the taro and steam it in a steamer.

Take a small bowl and put in the bean paste and add appropriate amount of water to dilute.

Stir carefully and particle-free.

Mix glutinous rice flour and orange flour, and then pour in the diluted bean paste.

Add a little more water and stir well to form a slightly thicker batter.

Take a deep plate and spread with salad oil.

Pour batter into a plate and smooth.

Then place the plate in the steamer.

Cover and steam for 15-20 minutes.

Remove the steamed dough and cool slightly.

At this time, take out the steamed taro.

Peel the skin and add white sugar and crush with a spoon.

Stir the taro into fine mud for later use.

Grease the chopping board and rub the dough evenly.

Then cover it with plastic wrap and roll it with a rolling pin until.

Roll the dough into a thin crust and spread the taro paste evenly on top.

Roll it into a long strip, and apply oil to your hands to help operate.

Then cut into sections and serve.